Pressure Cooker Bow Tie Pasta

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.

Pressure-Cooker-Bow-Tie-Pasta-2-Pressure-Cooking-Today

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.

Pressure Cooker Bow Tie Pasta

Pressure Cooker Bow Tie Pasta

Ingredients

  • 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
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 3 1/2 cups water
  • 16 oz. Farfalle (Bow-Tie Pasta)

Directions

  1. 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.
  2. 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.
  3. 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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Comments

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  1. Natalie says

    I just made this recipe for supper for the first time. I had never tried making pasta in my pressure cooker. I have a stovetop cooker. The pasta itself turned out great and I loved only having one pot to clean. However, this particular recipe was way too spicy for me. Next time, I will probably leave out the red pepper flakes and maybe make it with hamburger instead of sausage. Very easy to make though.

  2. Christena says

    Hi Barbara ~ I just found you here & on Facebook & Pinterest today, & I’m looking forward to trying out your recipes with my Deni Electric Pressure Cooker (which also steams, slow cooks, browns & warms). Do the non-gluten versions of pasta — rice, corn, etc. — hold up to pressure cooking, or do they just become mush? Thanks!

    • Barbara Schieving says

      Hi Christena – I’m sorry I haven’t tried gluten free pastas on the stove top nor in the pressure cooker. Perhaps just try a handful with some water and see how it holds up. Let me know. Thanks for the question.

  3. Beverly says

    How do I convert this recipe to a non-electric pressure cooker? I’ve used a p.c. for years, but am now just seeing recipes for electric cookers. Thanks so much!

    • Barbara Schieving says

      Hi Beverly – based on the Cook’s Illustrated recipe, here’s how I’d cook it in a stovetop pressure cooker: Cook the sausage, onion and garlic over medium high heat until meat is no longer pink and onion is tender, about 10 minutes, drain if necessary. Add remaining ingredients and stir to combine.

      Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 5 minutes, adjusting heat as needed to maintain high pressure.

      Do a quick pressure release.

      Bring mixture to simmer over medium-high heat and cook, stirring often, until pasta is tender, 2 to 5 minutes.

  4. says

    Looks delicious Barbara! Can’t wait to try your recipe. That’s a good idea to cook the pasta less and then simmer it. 6 minutes does seem to overcook some pasta just a tad sometimes…

  5. Carol says

    What a great quick meal this will make-especially during the final countdown to Christmas……..which is comin’ TOO fast for me.

    I would have never thought of cooking pasta in the pressure cooker-what a super idea! If it’s thumbs up from Cook’s Illustrated and you? I’m convinced-can’t wait to give it a try. I’m still using my stove top pressure cooker so will cut back a little on the time the first time to see how it goes….hopefully as delicious as yours.

    Thanks Barbara-and Merry Christmas to you and your family.

  6. says

    This recipe looks great and I’ll probably try it soon. However, do you have any recipes for sauce that don’t involve tomatoes or lots of cheese? My great-grandson likes pasta but he doesn’t seem to like tomato/spaghetti sauce and he gets way too much mac and cheese. What else could one make like this recipe (one-pot) only without the tomato? He’s only two so it’s a little early for the “take one bite before you say no” business. Maybe I’ll just have to wait until he is old enough for that but if I could find a sauce he would eat that is healthier than a bunch of melty cheese and could be cooked like this recipe, I’d be very happy.