This recipe is sponsored by Proctor-Silex 4-in-1 Electric Pressure Cooker.
When I tell you that you can make your favorite pasta in this pressure cooker, will you believe me? Because the results are truly incredible. This recipe is a dump and go, takes half the time and the flavors couldn’t be any better.
This is a very simple penne pasta in a style that may closely resemble Arrabiata but of course I went with shortcuts, one major one being the pressure cooker. This pressure cooker removes complexity and retains only the most basic functions that are multi-purpose (pressure cook, slow cook, sautee, steam and warm). From a slow roast to my flavorful Pakistani curries, this pressure cookers can whip up anything. Another shortcut I used is a jar of store-bought #marinara sauce and I have zero qualms about it. The stuff in the stores are top quality (just be sure to look for unprocessed ingredients aka the good stuff). If you want to get your hands on this very effective kitchen appliance, you can purchase the Proctor Silex 4-in-1 Electric Pressure Cooker here.
- Pressure cookers tend to take a while coming to pressure when they aren’t already hot. To expedite the pressure building time, you can turn on “sautee mode” once you’ve dumped all the ingredients. Let it heat up for 3-5 mins before you hit “pressure cook” on the panel.
- Be sure that the pasta is fully submerged n the liquid.
- If after 8 mins you find the pasta to still be quite al dente, you can pressure cook for a bit longer.
- There is no hard or fast rule on the quantity of milk and cheese. if you like a pasta coated in lots of cream, add more milk. Keep in mind that the starch in the pasta does tend to soak up the cream/liquid very quickly
- To reheat pasta, add a touch of milk and microwave for 30 seconds, give it a stir and nuke at additional 30 second intervals till perfectly hot.
Just like your oven, you need to know your pressure cooker or automatic pots. Brands vary in their functionality which often means the pressure cooking time can vary too. This took me 8 mins of pressure cooking time. It may take you less or it may take you more, although in totality I don’t think you will need to pressure cook for more than 10 mins for penne (which is thick and gnarly).
Pressure Cooker Pasta with Marinara Sauce and Three Cheeses
- 2 cups chicken stock
- 1 lb penne pasta
- 2 cups marinara sauce homemade or storebought
- 1 tsp Italian seasoning
- 1/4 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp cayenne
- 3 tbsp butter
- 2 cups whole milk
- 1 cup parmesan cheese grated
- 1/4 cup pecorino cheese
- 1/2 cup mozzarella cheese
- 1 tsp red chili flakes for garnishing
- 1 tsp truffle oil for garnishing
- In your pressure cooker, dump all the ingredient till butter. If penne is not submerged in the liquid, add a bit more chicken stock as needed. Seal the vent and pressure cook for 8 mins. Allow for natural release.
- Once steam has vented, hit Cancel. My Pressure Cooker automatically goes to Warm, which is what we need for the next steps. Add milk and stir well. You can add more milk if needed to loosen the pasta. Add the three cheeses, you can add more or less per your desired taste. Adjust for salt and add the chili flakes
- Serve hot with more cheese and a nice drizzle of truffle oil. OOOOF, the truffle oil is heaven!
- Since pressure cookers vary with brand, you may need to adjust the timing a bit. 8 mins should be plenty to cook the pasta but you can add more time if you feel it has a noticeable bite.
- Don't be alarmed to see the pasta dry after pressure cooking. You just need to loosen it up with milk, or half and half if you prefer that.