RECIPE SOURCE: CENTENNIAL MAGAZINE INSTANT POT RECIPES - FALL 2020 EDITION
Note: I do not receive any compensation from links provided in these reviews. They are simply here as a way to cite original sources and provide the reader with necessary resources to make the dish.
Pasta is one of my favorite foods in the world—other than pizza and chocolate. There was a time (before I started being more mindful about what I put in my face) that I'd make it a couple of times a week for my family. I'd grab a jar of Ragu, boil some water and boom, dinner was done.
This recipe, as originally written in Centennial Magazine's Instant Pot Recipes 2020 edition, actually lists jarred sauce as an ingredient. So, I'm not casting judgement on anyone who uses store-bought. I use many items in my cooking that are pre-made.
However, I no longer use jarred sauce very often. When I was dealing with Type 2 Diabetes, I discovered many of the jarred sauces have a high sugar content. Then, when I started taking a closer look at my calorie intake, I noticed that some of them ate up quite a bit of my daily allotment.
Now, I make my own simple tomato sauce using either canned, crushed tomatoes or whole San Marzano tomatoes (if I'm feeling like doing some mashing!). So, I used that with this recipe. But, I'll stay true to the original when listing ingredients below. I also sometimes use medium shell pasta instead of penne pasta. I keep it to 8 ounces, though.
You'll also notice in the photo that I like to bulk my serving up with fresh veggies (peppers, onions, baby bellas, and zucchini or green beans are great options!)
WHAT I LOVE ABOUT THIS RECIPE
IT'S A ONE-POT RECIPE!
I admit I was skeptical about cooking the pasta IN the instant pot! What is this witchcraft? I've always cooked my pasta separate from the sauce. I've seen Instant Pot recipes that include pasta, but my skeptic brain was convinced it would just be mush when it was done.
I was wrong.
The pasta not only had a nice texture, but it was so much more flavorful because it cooked in the sauce and the meat. It really tasted like a sauce my mom used to make that would take all day. (Sorry, Mom!)
WHAT I DIDN'T LIKE ABOUT THIS RECIPE
No complaints from me about this meal at all! A one pot meal, done in less than 30 minutes, that tastes great and makes enough for leftovers? Um, yes and I need to find more of these recipes!
OK, SO HOW DO YOU MAKE IT?
If you've been following along in this series of posts, you know I don't typically post full recipes.
I have a thing about copyrights and making sure that the people who create content get their full credit. I provide links to where you can find the recipes and give general ingredients and prep information.
This recipe did come from a book, but I've changed it enough to make it my own, which makes me comfortable to share it with all of you!
So, here you go! If you're short on time, this is the perfect meal to throw together! I hope you enjoy!
I'm Marie. I'm working toward a 200 lb. weight loss goal. I'm doing it with baby steps. Follow my journey here.