We love pasta ... especially my husband, his absolute favorite is Lasange - but it has to be made "right" and I just can't do that .... his best friend, Jeff, can make what he calls "a really good Lasange" ... to me it's ... okay, just okay .... my moher made a really good one in my mind, but she never shared her recipes for some reason.
But - I have learned his SECOND favorite is Tri-Colored Rotini .... he just loves the diffent tastes.
This is an Instant Pot recipe which I made up yesterday - and it will last me for at least 2 days.... so it will be left-overs tonight! Yay.
So let's jump into this ... there are 3 different times the Instant Pot is used ... but I cut it down to 2 last night - I was lucky I didn't get a "burn" notice, which simply means the liquid has been completely absorbed .... usually the food itself isn't burnt, but pasta needs the moisture in order to cook ...
Let's get to the Pig Killing ....
Ingredients))
1 lb sausage (I used breakfast sausage rounds which my daughter had bought by mistake)
2 cans diced tomatoes, do not drain! (although if I had some, I would have preferred stewed tomatoes because I like them)
1 box Rotini (but almost any shaped pasta will do)
1/4-1/2 Cup Dry Onion (I like dried onions because a. I don't have to cut them, and b. they don't tend to go bad before I use them up ... I can't tell you how often I find the ones in the stores haven't been cured enough - they either go soft or soggy by the time I get to the bottom of the bag)
1 T - 1/4 C Italian Seasoning (start small, you can always add but you can't take away)
Salt & Pepper to taste
Directions
Okay - first brown your meat .... I used the "Saute" setting on my instant Pot ... it will heat up fast so keep an eye on your meat ... if you get crusties on the bottom of the pot, it's okay ... it's called "Fons" and it's GOOD flavor. Once ALL the pink is gone, remove the meat from the pan and turn it off.
Yeah - I know, it seems silly because you are just going to turn it back on again - but you want it to cool before or your noodles will end up gluey.
Dump in your box of noodles - 1 lb or less - if you use a larger amount, I suggest you use method 1 ...
METHOD 1: cover your pasta with enough water to cover by and inch, add 1 T saltt .... "Pressure Cook" for 4-5 minutes ... then drain pasta.
Add all ingredients back into pot, heat through on "Saute"
METHOD 2: (the way I did it) .... add 2 cups cold water & 1/2 T of salt to pasta in pot, give it a stir making sure all the pasta gets wet - don't skip this part!
Now on top of the noodles layer the sausage, tomatoes with the juice, and the spices ....
Cook for 5 minutes
When finished - let stand for a few minutes, hen quick release - give it a stir
Either mehod works - and it's easy to make this on your stove top as well .... but I just can't get the knack of doing pasta in a Slow Cooker or Crock-Pot ...
Enjoy!
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