Ingredients
- 1 Tbsp oil
- 1 lb Italian sausage, casing removed, cut into 1/2 inch chunks
- 1/2 cup chopped onion
- 1 tbsp minced garlic
- 1/2 cup dry white wine
- 1 cup cubed (1 inch) bell peppers
- 1 Tbsp sugar
- 1 1/2 tsp dried basil
- 1 tsp oregano
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 1 1/2 cups water
- 1/2 lb dry penne pasta
- 1/2 cup heavy cream
- Shredded parmesan
- Chopped parsley to garnish
- 1/4 tsp red pepper flakes (or to taste, optional)
Preparation
Step 1
Press 'Saute' and add oil to inner pot of Instant Pot.
Add sausage, and cook until browned, about 5 minutes. Break up the sausage if the pieces are too large. (If the sausage browns too quickly, press 'Keep Warm/Cancel' until the Instant Pot cools down a bit and press the 'Saute' button again.)
Add onions and garlic. Stir until onion is translucent.
Deglaze pot with white wine, stirring until liquid has nearly evaporated.
Turn off Instant Pot.
Add in bell peppers, sugar, dried basil, oregano, salt, black pepper, tomatoes, water and pasta. Stir to combine.
Close Instant Pot Lid, and make sure steam release handle is in the 'Sealing' position.
Cook on 'Manual' mode for 5 minutes.
Do a Quick Release of steam, and open the Instant Pot.
Press 'Saute'.
Stir in cream and simmer the pasta for a couple of minutes until heated through.
Turn off Instant Pot and if desired, let the pasta rest for a few minutes to absorb any remaining liquid.
Sprinkle each serving with Parmesan and parsley, and red pepper flakes, if using.
Notes
To lighten the dish, you could substitute half-and-half for the heavy cream.
The sugar adds a nice balance to the flavor of the tomatoes, but feel free to leave it out.