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Penne and Italian Sausage cooked in an Instant Pot

Penne and Italian Sausage

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Serves 6 to 8.
By Dennis W. Viau; an original recipe.

This is another one-pot wonder. The dry penne pasta doesn’t need to be cooked in advance. Everything goes into the Instant Pot and is pressure cooked for 6 minutes. The result is a delicious meal that is almost too simple. Once again the Instant Pot proves to be a very useful kitchen appliance.


2 tablespoons pure (cooking) olive oil
2 shallots, diced
4 to 6 Italian sausages (1 pound/450g) — sweet, mild, or both — cut into pieces
1 to 2 cloves fresh garlic, crushed or minced
1 cup (240ml) dry white wine or vermouth
3 cups (700ml) vegetable or chicken stock
½ 28-ounce (400g) can San Marzano tomatoes or 2 to 3 fresh Roma tomatoes, peeled and seeded
Optional: 2 anchovy fillets
1 teaspoon Italian seasoning or dry oregano flakes
1 pound (450g) dry medium-size pasta such as penne
¼ ounce (7g) fresh basil leaves, coarsely chopped
¼ cup (60ml) cream
1 14-ounce (400g) jar artichoke hearts, drained and torn into pieces
Salt to taste


Start the Instant Pot using the Sauté function set to high. Add the oil and heat. Add the diced shallots and sauté until translucent, 2 to 3 minutes.

Add the sausage pieces and garlic. Cook 1 minute, stirring often. Do not brown the garlic.

Add the wine, stock, tomatoes, optional anchovy fillets, and seasoning. Stir. Add the pasta and press down a little into the liquid. Arrange the basil on top and attach the Instant Pot lid. Set the pressure release valve to Sealing. Select the Pressure Cook function. Set to 6 minutes on High pressure.

At the end of the cooking time turn the pressure release vale to Venting to quick-release the pressure (keeping your hands and face away from the venting steam). Wait for all the pressure to escape.

Remove the lid and add the cream and artichoke hearts. Taste and adjust for salt. Stir to combine.

Allow to rest a few minutes for the sauce to thicken. Serve garnished with Parmesan or Romano cheese.

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