Pasta with spicy tomato-lentil sauce from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 127) by Christopher Kimball

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Notes about this recipe

  • Babycarrot on January 11, 2024

    This was good but I’d add some bay leaf and perhaps some other seasonings including garlic next time. It is rather spicy with the called for amount of red pepper flakes, so might dial that back a bit if made again. I also cut back on the amount of parsley just because it seemed like a lot. The lentils and ditalini were cooked perfectly with the 10 minute simmer and a 6 min pressure cook. I added a min to the pressure cook time as my lentils/pasta weren’t quite boiling at the 10 min mark. The Parmesan/lemon/breadcrumb mixture provides necessary texture and might be the best part.

  • Shewi128 on August 30, 2022

    The flavor was pretty plain, to be honest. We all thought it was a little too heavy on the parsley. The pasta and lentils were both well-cooked. Don't double this recipe unless you have a ginormous Instant Pot. I did love the crunchy panko on the top. I would consider making this again, but with maybe 1/4-1/3 of the parsley the recipe calls for.

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