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.
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.