Perfect for a nice cool evening! Comfort food at it’s best. I used Chardonnay in the recipe tonight and it brings the flavor to a whole other level! A must try!
Prep: 13 min
Pressure Cook: 12-14 mins
Total: 25 min
Yield: 6 servings
3 tablespoons good olive oil
1/2 cups chopped yellow onion
1 1/4 pounds sweet or mild Italian sausage
2 cloves minced garlic
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup 1% milk or any milk you have
3 cups chicken or vegetable broth
2 tablespoons tomato paste
1 pound rigatoni (1 box)
1/2 cup chopped fresh parsley leaves or 2 teaspoons dried parsely
1 cup freshly grated Italian Parmesan cheese, divided
Heat the olive oil in the Instant Pot on sauté mode. Add the onion and sauté for 3-4 minutes, stirring occasionally, until tender. Add in the minced garlic for 1 minute. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned.
Add the crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the box of raw noodles, wine, broth, heavy cream, milk, and tomato paste.
Put the lid on and pressure cook for 12-14 mins. 12 if you like your noodles al dente long if you like them softer. We love ours al dente so we do 12 mins. Once the timer goes off, do a quick release and stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
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