Tuscan Sausage Pasta Pressure Cooker Recipe
This Tuscan Sausage Pasta cooks quickly in the pressure cooker with creamy sun-dried tomato sauce, Italian sausage, and fresh spinach—comfort food that’s ready in just 30 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 oz uncooked pasta fettuccine works great
- 11 oz Italian sausages casing removed, crumbled
- 3 cloves garlic minced
- 0.5 cup chicken broth or dry white wine
- 0.5 teaspoon Dijon mustard
- 1 teaspoon flour
- 1 teaspoon lemon juice
- 0.25 cup sun-dried tomatoes chopped
- 1 cup heavy cream
- 1.5 cups fresh baby spinach loosely packed
- 1 small handful fresh basil leaves torn or chopped
- salt and pepper to taste
- freshly grated Parmesan cheese for topping
Instructions
Instructions
- Boil a salted pot of water and cook pasta al dente according to package directions. Drain and set aside.
- In a skillet, cook crumbled sausage over medium-high heat for 5-8 minutes until browned. Drain excess fat.
- Add minced garlic and sauté for 30 seconds.
- Stir in flour and cook for 1 minute while stirring.
- Slowly add chicken broth or wine, scraping the skillet bottom. Add Dijon mustard and lemon juice. Simmer for 2 minutes.
- Add sun-dried tomatoes and cream. Let simmer gently for 3–5 minutes until slightly thickened.
- Return cooked sausage to the pan. Stir well.
- Add spinach and basil. Cook for 1–2 minutes until spinach wilts.
- Add cooked pasta to the sauce and toss to coat. Serve immediately with grated Parmesan.
Notes
Store leftovers in airtight containers in refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on stove or microwave with splash of cream or broth.