Creamy sausage pasta from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 150 Recipes (page 166) by Catherine Phipps

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Notes about this recipe

  • Pimlicocook on February 02, 2025

    Quick, easy and very good. Cooking for one, I used one sausage (100g, around 2x recipe) and a large handful of chopped cavolo nero. Even without the red lentils, the finished sauce was creamy enough. Had to add an extra minute to cooking time for pasta to be perfectly at dente, but making everything in the pressure cooker really does make for a speedy meal that tastes like it took much longer. Next time I will season before cooking, rather than at the end.

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