1recipehomemade tomato sauceor 28 ounces jarred pasta sauce
16ouncesdried rotinisee notes on additonal types of pasta
8 ounces ricotta cheese
⅓cupfreshly grated Parmesan cheese
For the Homemade Tomato Sauce
28 ouncetomato puree
5garlic clovespeeled and smashed
2tablespoonsolive oilor butter
2 teaspoonskosher salt
¼ teaspoon crushed red pepper flakes
Directions Using Homemade Pasta Sauce
Place 2 cups stock or water in the Instant Pot. Add in wine, diced tomatoes, and all the ingredients for homemade tomato sauce. Do not stir.
Cook on high pressure for 10 minutes. Once cook time has elapsed, let pressure release for 10 minutes, before doing a quick release. Stir sauce together
Add in dried pasta and gently sumberge pasta in sauce. Dollop with ricotta cheese and parmesan cheese, if using
Cook on high pressure for 4 minutes by hitting manual or pressure cook and adjust time to 4 minutes. Let pressure naturally release for 5 minutes and then do a quick release of any remaining pressure. Stir sauce, ricotta and pasta altogether and serve.
Directions Using Store Bought Sauce
Place 2 cups stock in inner pot. Then add in wine, diced tomatoes, and 28 ounces jarred tomato sauce. Add pasta on top and gently push pasta into sauce. Dollop with ricotta and parmesan, if using.
Cook on high pressure for 4 minutes. Let naturally pressure release for 5 minutes and then do a quick release of any remaining pressure. Stir sauce, ricotta and pasta altogether and serve.
It is very important to start this dish by pouring stock or water into the instant pot before adding tomato sauce.
The magic number instant pot pasta to water ratio is about 6 cups liquid to 16 ounces pasta. I know that may sound like a lot of liquid, but that includes the liquid in the tomato sauce.
You want to make sure you completely submerge your pasta in the liquid to cook.
Instant Pot Pasta Cooking Times: The magic ratio for cooking pasta is typically half the cook time on the box and then letting pressure release for 5 minutes. This will cook your pasta perfectly.
Spaghetti Noodles: 5 minutes on high pressure with 5 minutes natural
Rotini/Penne/Cavatappi: 4 minutes on high pressure, 5 minutes natural release.
Rigatoni: 5 minutes on high pressure, 5 minutes natural release.
Elbow Noodles: 3 minutes on high pressure, 5 minutes natural release, then quick release.
Gluten Free Pasta: I experimented with Barilla gluten-free rotini noodles and my method still worked perfectly. Other brands have not been successful. Quinoa pasta will break down in the sauce and release starch that can cause you to get a burn notice, so are not recommended.
How to Add Meat to this recipe:
Start the recipe by browning up to 1 pound of ground beef/sausage. Once meat is browned, turn instant pot off and drain off any excess grease.
Add in the 2 cups of stock and scrape off any browned bits on bottom of inner pot.
Proceed with recipe and then proceed with making the sauce or using a jarred sauce.
If using links of sausage, just add to sauce as it cooks.
This recipe has been tested with an 8 and 6 quart instant pot.