Instant Pot Spicy Sausage Pasta

4 tbsp (½ stick) of salted butter

2 shallots, diced

2 bunches of scallions, sliced in about 1 inch strands

2 lbs of Italian Sausage (sweet, hot or mixed), with filling removed from their casing (using the sharp tip of a knife, slice the surface of the sausage casing longways and remove the meat of each sausage from the casing and then discard the casing)

1 tbsp of sliced, crushed or minced garlic

2 cups of garlic broth (I used 2 tsp of Garlic Better Than Bouillon 2 cups of water but you can just use 2 cups of chicken broth or even just 2 cups of water instead and it will still be great)

½ cup of hot sauce (I used Frank’s)

4 cups of marinara sauce, divided into 3 cups before pressure cooking and 1 cup for after

1 tsp of Italian seasoning

1 tsp of dried sweet basil

½ tsp of crushed red pepper flakes (add another ½ tsp more if you want it spicier or omit if you want it less spicy)

1 lb (1 box) of Campanelle pasta (Rotini, Gemelli, Farfalle or Cavatappi will work too)

5-8 oz of baby spinach

4 oz of (half a brick) of cream cheese, cut into cubes

5.2 oz package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (SECRET INGREDIENT! This is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, just use the whole 8 oz brick of cream cheese)

Directions at pressureluckcooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer