Creamy Tomato Sausage Fettuccine {Electric Pressure Cooker Recipe}
Super creamy tomato sausage fettuccine made in an electric pressure cooker (or Instant Pot) in 35 minutes. Hurray for easy one-pot dinners!
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onions or shallots from about 1 medium onion or 2 shallots
- 2 large garlic cloves minced
- 1 to 1 ½ pounds sweet Italian sausage see note
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper
- 1 tablespoon dried sage
- ¾ pound fettuccine broken in half
- 1 cup whipping cream
- 2 14.5-ounce cans diced tomatoes, undrained
- 2 cups low sodium chicken broth
- ½ cup grated parmesan cheese
Instructions
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Select "Simmer" on electric pressure cooker and set to high (a.k.a. "Brown" on some models). Heat olive oil until hot, then add diced onions/shallots and minced garlic. Cook for about 3 minutes, stirring often until onions soften.
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Remove sausage from casing, if using links. Add sausage to pressure cooker and cook until browned on all sides, breaking it apart into pieces with a wooden spoon, about 6 minutes.
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Turn off pressure cooker. Then add dried oregano, basil, crushed red pepper, and dried sage.
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Break the fettuccine in half and layer them in 5 to 6 layers, crisscrossing in alternating directions so they don't clump together while cooking. IMPORTANT: DO NOT STIR AFTER ADDING THE NOODLES
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Add whipping cream, undrained tomatoes, and chicken broth. Remember, don't stir, but if the noodles are poking up, press down gently with wooden spoon until they are submerged in the liquid.
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Secure the lid of the Instant Pot, set the valve to seal, and select “manual” or “pressure cook” and dial up or down to 5 or 6 minutes, depending on how tender you like your pasta, the brand of pasta you are using, and how long you are planning on letting it naturally release (see next step and notes to guide you).
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Let the pressure release naturally for 6 minutes and then quick release the remaining pressure. If the pot starts to splatter when doing the quick release, cover with a dish towel or turn the knob back to pressure and let it release naturally another 4 to 6 minutes naturally before doing the quick release.
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Add the Parmesan cheese and stir thoroughly. Then let it sit for about 5 minutes or until cheese is melted and sauce has thickened slightly. Serve the pasta immediately with additional Parmesan cheese, if desired.
Recipe Notes
1. For the broth, I often use 2 cups water + 1 teaspoon chicken bouillon substitute.
2. I haven't tried them, but other types of pasta would probably work fine in this dish. You may need to adjust the cooking time depending on the type of pasta you use. A good rule of thumb is: take the al dente cooking time listed on the package, cut it in half and subtract another 1-2 minutes.