Ingredients:
- 2 tablespoons olive oil
- 8 ounces uncooked Italian sausage, casings removed
- 1/2 teaspoon kosher salt
- 2 cups water, divided
- 1 (22-25 oz.) jar marinara sauce
- 8 ounces dried ziti or penne pasta
- 1 yellow onion, diced
- 8 ounces ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
Instructions:
- Turn on instant pot to sauté mode. Once heated, add olive oil, followed by onions and sauté
- Add sausage and break up with wooden spoon until no longer pink
- Season with salt
- Turn the pressure cooker off. Add 1/2 cup of the water and scrape the bottom of the pot to loosen any browned bits.
- Add the marinara and stir to combine well.
- Scatter the pasta over the sauce-sausage mixture in an even layer. Do not stir from this point on.
- Rinse the pasta sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, cover, and shake gently) and then pour the water over the pasta. Remember - no stirring here!
- Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 8 minutes under HIGH pressure. It will take 10-12 minutes to come up to pressure.
- When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the ricotta, and stir quickly to combine. Sprinkle with mozzarella.
- Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken.
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