Bow Tie Pasta made in the pressure cooker is the perfect weeknight meal – quick, easy and delicious! The pasta cooks in the sauce so you only have one pot to clean up.
I’ll admit it. I was nervous about cooking pasta in the pressure cooker. Laura, Hip Pressure Cooking, asked me if I’d had problems with cooking pasta in the electric pressure cooker, and I had to admit that I hadn’t tried it yet. I envisioned soggy overcooked noodles.
Luckily, Cook’s Illustrated recently did a story on pressuring cooking and they included a ziti pasta recipe. That gave me the little push I need to try cooking pasta in the pressure cooker. And I’m so glad I did. Now I’m in love with cooking pasta in my pressure cooker.
The Cook’s Illustrated recommends simmering the pasta for a few minutes after it’s been pressure cooked so there’s no worry about overcooked noodles. I combine the CI recipe with pressure cooking pasta tips from Laura, Hip Pressure Cooking, and my quick pasta sauce recipe.
Pressure cooked pasta is going to make a regular appearance at our house. I hope you’ll give it a try too.
- 1 tablespoon olive oil
- 1 pound lean ground sausage (I used chicken sausage)
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 28 oz. can of crushed tomatoes in puree
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 3 1/2 cups water
- 16 oz. Farfalle (Bow-Tie Pasta)
- Put olive oil in the cooking pot and select browning or sauté. When oil begins to sizzle, sauté sausage, onion and garlic until meat is no longer pink and onion is tender, about 10 minutes, drain if necessary. Add remaining ingredients and stir to combine.
- Select High Pressure. Set timer for 5 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
- Stir mixture. Select Simmer and cook, stirring often, until pasta is tender, 2 to 5 minutes. Season with additional salt and pepper to taste.
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