Creamy Tomato and Basil Pasta Sauce
This super rich pasta sauce is best in small doses with thick pasta like bucatini, rather than spaghetti. We’ve also made pasta casseroles with the sauce—and have even used it as the tomato sauce in a meat-free lasagna.
Servings Prep Time
2pounds 5minutes
Cook Time
Servings Prep Time
2pounds 5minutes
Cook Time
  • 56ouces whole tomatoesdrained 2 cans
  • 1/2cup regular or low-fat evaporated milk
  • 1/2small yellow onionchopped (1/2 cup)
  • 1/4cup loosely packed fresh basil leavesroughly chopped
  • 1tbsp fresh rosemary leaveschopped (optional)
  • 1/2tsp table salt
  • 1/4cup heavy cream
  • 2tbsp tomato paste
  1. Wash and dry your hands. Crush the canned tomatoes one by one into the cooker. Add the evaporated milk, onion, basil, rosemary (if using), and salt. Stir well and lock the lid onto the pot.
  2. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 4 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Pressure cook (Manual) on High pressure for 5 minutes with the Keep Warm setting off.
  4. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir in the cream and tomato paste. Either use an immersion blender to puree the sauce right in the pot, or pour the contents of the pot into a large blender, cover, and blend until smooth, scraping down the canister’s inside at least once.
Recipe Notes

• For a 3-quart cooker, you must use the full amount of evaporated milk but halve the remaining ingredients.
• For an 8-quart cooker, you must add 1/2 cup vegetable or chicken broth with the evaporated milk.
• Add up to 1 teaspoon minced garlic with the basil.
• Grate nutmeg over the servings.
• Warm about 1/2 inch of olive oil in a large skillet set over medium-high heat until wavy. Fry whole basil leaves in the oil until blistered, about 1 minute, turning once. Use these to garnish the pasta.
• For a vodka sauce, substitute vodka for the evaporated milk.