Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2020:
* Make at least 20 recipes for the Instant Pot
* Use the Spiralizer more often

Thursday, January 23, 2020

Spinach-Artichoke Pasta with Italian Sausage- Instant Pot

I think this was the best Instant Pot recipe I've made so far.  Definitely not on the lighter side as far as calories, but it does have some vegetables in it, so I'll give myself a pass.  Comfort food is needed sometimes.  There was a good sausage-to-pasta ratio and I enjoyed the creamy spinach-artichoke mixture.  The tomatoes cooked all the way down and got lost so I'd add more in the future.   This was an easy recipe with very little prep and a very short cook time.  Best of all, it only used a cutting board and knife, measuring cup, and the Instant Pot making for easy cleanup!  This is another successful recipe from Pressure Luck Cooking.  I'm looking forward to the leftovers.

Instant Pot Italian Sausage Pasta
Makes 6-8 servings

4 tablespoons (1/2 stick) butter
1 medium onion, diced
4 garlic cloves, minced
1 lb raw Italian Sausage (sweet or hot), sliced into 1/2" pieces
3 cups chicken broth
1 cup white wine
1 tablespoon Italian seasoning
1 teaspoon dried parsley
10 oz cherry or grape tomatoes
1 lb (1 box) medium pasta shells
5-6 oz baby spinach
1/3 cup heavy cream or half & half
5 oz cream cheese
1 - 1&1/2 cups grated Parmesan cheese
14 oz can artichoke hearts, drained and roughly ripped by hand.

Set Instant Pot to "Saute" on high and add butter.  When it melts, add the onions and saute for 2-3 minutes.  Add the garlic and sausage and cook and stir for 2 minutes. (The sausage will not be fully cooked yet).  Add in the broth, wine, Italian seasoning, parsley, and tomatoes.  Stir well.  Stop Saute mode.

Add the pasta shells to the pot, but DO NOT STIR.  Press down with a spoon to submerge a bit, and there will be some above the liquid which is okay.  Add the spinach, and DO NOT STIR.  The spinach will come up to the top, but it will cook down to almost nothing.

Secure the lid and Pressure Cook on high for 5-6 minutes (depending on how you like your pasta).  Quick release the pressure when done.

Stir in the cream, cream cheese, Parmesan, and artichokes for a couple minutes until the cheese is melted.  Let rest a couple minutes to thicken and enjoy! 

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