Instant Pot Godfather Pasta
Instant Pot Godfather Pasta
- 2 tablespoons (1/4 stick) salted butter
- 1 red onion, diced
- 4-5 ounces ounces diced prosciutto, pancetta or thick-cut bacon
- 12 ounce jar banana peppers, drained (optional for spice) + more for topping
- 8 ounce bottle (1 cup) Italian Salad Dressing (use the kind that is clear like an oil)
- 3 cups garlic or chicken broth (I used 1 tbsp of Garlic Better Than Bouillon + 3 cups of water but you can just use 3 cups of chicken broth instead if you don’t have this and it will still be great)
- 1 1/2 teaspoons Italian seasoning
- 1 lb (1 box) Cellentani or Cavatappi (pig-tail shaped pasta)
- 4 ounces dry salami or soppressata, sliced thin and then into quarters (you can add more if you want it super meaty)
- 4 ounces pepperoni, sliced then and then into quarters (you can add more if you want it super meaty)
- 12 ounce jar roasted red peppers, drained and sliced into bite-size pieces
- 1/2 cup heavy cream or half & half
- 5.2 oz package of Boursin cheese, cut into small crumbles (NOTE: this is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, 5 ounces from a brick of cream cheese will do)
- 1 cup shredded Asiago cheese
It’s totally up to you how much meat you want in this pasta. I suggest 4-5 ounces of each but if you feel you want more, add more! Easy to do as we don’t add the salami or pepperoni until the final steps after pressure cooking.
To that point, if you don’t feel like adding in the prosciutto, bacon or pancetta in Step 1, feel free to omit as you’ll have plenty of meat in the salami and pepperoni.
If you’d rather your banana peppers have more volume, add them after pressure cooking with the roasted red peppers. OR just add double the amount of banana peppers and add them before pressure cooking (which infuses a kick into the sauce) AND after! To me, you can never have too many banana peppers!
Some like their Italian heroes with black olives too (raises hand). Feel free to add some sliced ones at the end as well!
- Add butter to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Once the butter’s melted and sizzling, add in the onion and sauté for 3 minutes. Then, add the diced prosciutto (or pancetta or bacon) and sauté for another 5 minutes until cooked.
- Next, add in the Italian dressing and deglaze (scrape) the bottom of the pot until it’s cleared from any browning caked on from cooking the prosciutto. Then, add the broth, Italian seasoning and stir well.
- Lastly, add in the pasta BUT DO NOT STIR. Just allow it to be as submerged under the liquid as possible by smoothing out with a mixing spoon (it is okay if some of the shells are sticking out above the liquid). Top off with the banana peppers and, again, DO NOT STIR.
- Secure the lid, move the valve to sealing position, hit “Keep Warm/Cancel”, and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done.
- Stir in the roasted red peppers, salami, pepperoni and stir. Then add in the cream and Boursin and stir until melded into the sauce. Lastly, add the Asiago cheese and stir until melded into the sauce.
- Plate it up and top with additional banana peppers if you desire. Of course, this goes great with some crusty Italian bread too!