One Pan Creamy Penne With Spinach And Italian Sausage

You catch the smell through the steam vent and suddenly you are starving. It9s that kinda rich, garlicky scent that hits you just when the valve hiss tells you the pot9s workin hard. You stand there, waiting, feeling your stomach rumble as the creamy sausage sauce simmers inside.

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The float valve drops as pressure builds up in the cooker, and you can tell the rigatoni is swimming in that thick, dreamy sauce. You remember how you mixed the heavy cream, chicken broth, and Parmesan earlier, wondering if it9d turn out just how you'd hoped. The garlic powder and crushed red pepper smell like they9re doing some dang good work.

Once the natural release finishes, you lift the lid and see spinach leaves all wilted into the sauce, eggshell colored rigatoni ready to soak up every crumb of flavor. You feel like dinner9s already won, even before that first bite.

Why Your Cooker Beats Every Other Pot

• Pressure cooks the pasta perfectly in way less time than stove boiling so you get dinner on the table faster.
• The sealed environment traps steam and flavors so the sausage and seasonings taste even deeper and richer.
• You can toss in the pasta uncooked and it cooks right in the creamy broth 6 no need for a separate pot.
• It helps the sauce thicken while cooking without you babysitting the pan, so you get that creamy texture without burning.
• The natural release lets the flavors mingle and the broth depth develop even more while the pressure drops slowly.

Everything You Need Lined Up

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• 1 lb rigatoni or any short pasta you like
• 1 lb ground Italian sausage 6 spicy or mild, your call
• 2 cups heavy cream to make it rich and smooth
• 1 cup chicken broth so it don9t get too thick too fast
• 1 cup grated Parmesan cheese for that salty kick
• 2 teaspoons garlic powder to boost the flavor
• ½ teaspoon crushed red pepper if you like a little heat
• 1 teaspoon chopped fresh rosemary or dried Italian seasoning for something herb-y
• 2 cups spinach leaves or escarole to add freshness and green goodness

You wanna have everything ready before you start since things happen quick once that cooker starts hissin. Ground sausage cooks faster if it9s out for a bit so it browns even. Parmesan grates better if you got it fresh or just ones from the store work great too.

Walking Through Every Single Move

First, you gotta get your sausage browned up real good. Toss it into a big skillet or your cooker on the sautE9 function, stir it around breaking it up so it cooks all the way through. You wanna see no pink left.

Drain any extra fat that9s hanging around if you want. Then pour in the heavy cream, chicken broth, garlic powder, crushed red pepper, and your rosemary or Italian seasoning. Give it a good stir till everything9s mixed.

Bring that mix up to a soft simmer so the sauce starts to thicken. Now dump in your uncooked rigatoni and toss it around so all the pasta gets coated with the creamy mixture.

Lock the lid in place and make sure the float valve9s up. Set the cooker to high pressure for about 7 minutes. You9ll hear the valve hiss as pressure build happens 6 that9s the cooker doing its thing.

Once it9s done, don9t hurry to open the lid. Let the natural release happen for about 5 minutes so the pasta soaks up all that broth depth and the sauce thickens just right.

Finally, open the lid, stir in the Parmesan cheese and the spinach leaves. Stir a couple minutes till cheese melts and spinach wilts. Taste it and add salt if you feel it needs a pinch before serving.

Easy Tweaks That Make Life Simple

• If you9re in a rush, use pre-cooked sausage or even sausage crumbles from the store. Just heat before adding the liquids.
• Swap out rigatoni for penne, shells, or your favorite short pasta. Just watch the cooking time since different pastas vary a bit.
• Throw in frozen spinach instead of fresh. Add it last after cooking and stir till it thaws and mixes well.

These shortcuts save you work but still bring that creamy, hearty feel. Sometimes, simple is dang best in the kitchen.

What It Tastes Like Fresh From the Pot

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You notice first the creaminess coating every pasta piece like a silky blanket. The sausage bits burst with that Italian spice mix that wakes your mouth up just right.

Next you get that little pepper heat creeping in on the back end. It9s subtle but it9s there, giving it just a touch of dang zip to keep things lively.

The spinach adds a fresh green counterpoint to the richness, like a cool breath between bites. It kinda balances everything out and keeps you wanting more.

The Parmesan melts in there so good, adding salty, sharp bites that finish off the flavor. It9s hearty and comforting all the way through.

How to Store This for Later

Put leftovers in an airtight container and store it in the fridge. It9ll keep good for 3 to 4 days, perfect for quick reheats.

If you wanna go longer, freeze the pasta in portion-sized bags or containers. Just thaw overnight in the fridge before warming it up.

When reheating, add a splash of chicken broth or cream to bring it back to that saucy goodness and heat gently so the spinach doesn9t get sad.

Everything Else You Wondered About

• Can I use turkey sausage instead of Italian? Yep, turkey sausage works fine but might be less spicy so tweak your red pepper if you want more kick.
• Is it okay if I add other veggies? Totally! Mushrooms, bell peppers, or even zucchini can go in. Just toss them in when you add the liquids.
• What about the pasta cooking time? Seven minutes at high pressure works for rigatoni, but check your pasta package too. Quick-release or natural release choices affect texture.
• Can I use a different cheese? Parmesan is best for melt and flavor, but mozzarella or pecorino can sub in for a twist.
• Do I need to brown the sausage first? Yeah it really helps with flavor and texture. You can skip but the dish won9t have as much depth.
• What9s natural release mean? That9s when you let the cooker9s pressure drop slowly without opening the valve fast. It helps keep pasta tender and sauce thick.

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Creamy Sausage and Spinach Pasta with Your Pressure Cooker

This comforting one-pot pasta combines Italian sausage, heavy cream, and wilted spinach into a rich and creamy dinner, ready in under 30 minutes using your pressure cooker.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cuisine Mediterranean

Servings 6 servings

Calories 680 kcal

Equipment

• 1 Pressure cooker or Instant Pot

Ingredients

  

Main ingredients

• 1 lb rigatoni or any short pasta you like
• 1 lb ground Italian sausage spicy or mild
• 2 cups heavy cream for rich and smooth texture
• 1 cup chicken broth to balance the sauce
• 1 cup grated Parmesan cheese for a salty kick
• 2 teaspoons garlic powder to boost the flavor
• ½ teaspoon crushed red pepper optional for heat
• 1 teaspoon chopped fresh rosemary or dried Italian seasoning
• 2 cups spinach leaves or escarole

Instructions

 

Instructions

• Brown the sausage in a large skillet or sauté function of your cooker until no pink remains.
• Drain excess fat if desired, then add heavy cream, chicken broth, garlic powder, crushed red pepper, and rosemary or Italian seasoning. Stir well.
• Simmer the mixture gently to start thickening the sauce. Add uncooked rigatoni and stir to coat evenly.
• Lock the lid of the pressure cooker and set to high pressure for 7 minutes.
• Allow natural release for 5 minutes, then open the lid carefully.
• Stir in Parmesan cheese and spinach, mixing until cheese is melted and spinach is wilted. Serve immediately.

Notes

Refrigerate leftovers for up to 4 days, or freeze for longer storage. Reheat with a splash of broth or cream to restore saucy goodness.