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One Pan Creamy Penne With Spinach And Italian Sausage taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Creamy Sausage and Spinach Pasta Pressure Cooker Recipe

This creamy sausage and spinach pasta made in the pressure cooker is a quick, rich, and satisfying dinner option packed with cheese, tender pasta, and a flavorful herby kick.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 520 kcal

Equipment

  • 1 Pressure cooker or large skillet sealing ring preferred

Ingredients
  

Main Ingredients

  • 1 lb Rigatoni or any short pasta
  • 1 lb Ground Italian sausage spicy or mild
  • 2 cups Heavy cream
  • 1 cup Chicken broth
  • 1 cup Grated Parmesan cheese
  • 2 teaspoons Garlic powder
  • ½ teaspoon Crushed red pepper
  • 1 teaspoon Chopped fresh rosemary or dried Italian seasonings
  • 2 cups Spinach leaves or escarole

Instructions
 

Instructions

  • Set your pressure cooker or large skillet over medium heat. Add the ground Italian sausage and cook until browned and cooked through, breaking it up with a spoon.
  • Drain extra grease. Add garlic powder, crushed red pepper, and rosemary. Stir to combine and heat the spices.
  • Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer.
  • Add pasta and ensure it is mostly submerged. Cover the cooker lid tightly with sealing ring in place and cook over medium-low heat for 15 minutes.
  • Use quick pressure release. Stir in Parmesan cheese and spinach until blended and wilted into sauce.
  • Let sit off heat for a few minutes to thicken. Serve and enjoy.

Notes

Feel free to substitute sausage with chicken or beef, and adjust heat level by omitting crushed red pepper. Store leftovers in fridge or freeze in portions. Reheat gently with splash of cream for sauce consistency.