Spaghetti For A Crowd
By :Bruce Weinstein & Mark Scarbrough
instant pot pasta
How about a trough of spaghetti? We cook it with low pressure so that we can steer clear of the soupy pasta that comes from too much liquid. This dish is so easy that its success will turn on the quality of the marinara sauce and the cheese (for garnishing). Buy a block of Parmigiano-Reggiano to grate over the servings. There’s no substitute.
instant pot pasta
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Cook Time 35 minutes
Servings
12-16 servings
Ingredients
  • 2 tbsp olive oil
  • 1 pound mild or hot bulk Italian sausage meat or mild or hot Italian sausages with the casings removed (gluten- free, if necessary)
  • 1 1/2 lbs lean ground beef preferably 90 percent lean or more
  • 7 cups chicken broth 1 quart plus 3 cups
  • 2 24-ounce jars plain marinara sauce
  • 1 tsp table salt
  • 1 teaspoon ground black pepper
  • 2 lbs raw dried spaghetti (gluten- free if necessary)
  • 1 6-ounce can tomato paste
  • Reggiano for garnishing
  • Lots of finely grated Parmigiano
Cook Time 35 minutes
Servings
12-16 servings
Ingredients
  • 2 tbsp olive oil
  • 1 pound mild or hot bulk Italian sausage meat or mild or hot Italian sausages with the casings removed (gluten- free, if necessary)
  • 1 1/2 lbs lean ground beef preferably 90 percent lean or more
  • 7 cups chicken broth 1 quart plus 3 cups
  • 2 24-ounce jars plain marinara sauce
  • 1 tsp table salt
  • 1 teaspoon ground black pepper
  • 2 lbs raw dried spaghetti (gluten- free if necessary)
  • 1 6-ounce can tomato paste
  • Reggiano for garnishing
  • Lots of finely grated Parmigiano
instant pot pasta
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Rating: 0
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Instructions
  1. For your 10 Qt Instant Pot (recipe can be reduced for smaller size Instant Pots). Press Saute and set to Medium, Normal or Custom 300°F. Set the time for 15 minutes and press Start.
  2. As the pot heats, warm the oil in the insert set in a 10-quart Instant Pot. Crumble in the sausage meat, stir over the heat for 1 minute, then crumble in the ground beef. Cook, stirring often, until lightly browned, breaking up any clumps, about 5 minutes.
  3. Add the broth and scrape up any browned bits on the pot’s bottom. Stir in the marinara sauce, salt, and pepper. Continue heating until wisps of steam rise from the liquids, about 5 minutes.
  4. Turn off the heat and lay the spaghetti in a crosshatch pattern on top of the sauce. Lock the lid on the pot.When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker.
  5. Set Instant Pot to Low, Pressure Cook or Manual and set time for 5 minutes.
  6. When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker.
  7. Press Saute and set to Medium, Normal or Custom 300°F. Set the time for 5 minutes and press Start.
  8. As the sauce comes to a simmer, stir in the tomato paste. Simmer for 1 minute, stirring constantly; then turn off the heat. Use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack. Cool for 5 minutes so the pasta can continue to absorb more sauce, stirring once or twice to prevent sticking. Serve in bowls with finely grated Parmigiano-Reggiano piled on top.
Recipe Notes

Beyond
• For heat, add up to 2 teaspoons red pepper flakes with the salt and pepper.
• For a creamy pasta, substitute one 24-ounce jar of alfredo sauce for one of the jars of marinara sauce.

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