Instant Pot™ Creamy Tomato and Sausage Cavatappi

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25 Minutes Prep
55 Minutes Total
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8 Servings

Sure to become a family favorite, this creamy pasta, loaded with Italian sausage and baby spinach, is made entirely in the Instant Pot™. Whenever a dish is a joy to eat and a breeze to clean up, we call it a win (or in this case, dinner).

Ingredient List
  • 1 tablespoon olive oil Small check mark in a circle icon
  • 1 lb bulk Italian sausage Small check mark in a circle icon
  • 1 cup chopped onions Small check mark in a circle icon
  • 3 cloves garlic, finely chopped Small check mark in a circle icon
  • 1/2 teaspoon salt Small check mark in a circle icon
  • 1/2 teaspoon crushed red pepper flakes Small check mark in a circle icon
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained Small check mark in a circle icon
  • 2 cups chicken broth Small check mark in a circle icon
  • 12 oz uncooked cavatappi pasta (4 cups) Small check mark in a circle icon
  • 1 package (8 oz) mascarpone, softened Small check mark in a circle icon
  • 1 cup shredded Parmesan cheese (4 oz) Small check mark in a circle icon
  • 1 package (5 oz) fresh baby spinach leaves Small check mark in a circle icon
  • 1/4 cup chopped fresh basil leaves Small check mark in a circle icon
Preparation
  1. On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert. Add sausage, onions, garlic, salt and pepper flakes; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Select CANCEL.
  2. Stir in tomatoes, broth and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Stir in mascarpone cheese and Parmesan cheese until cheeses melt. Stir in spinach and basil; let stand 5 minutes before serving.