Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
Add canola oil and both sausages to the pot. Cook for 5 minutes, stirring occasionally to break up the meat.
Step 3
Add carrots, celery, onion, and garlic to pot and cook for an additional 5 minutes, stirring occasionally.
Step 4
Add pureed red peppers, stock, cream, salt, rosemary, and pasta. Stir well to combine. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Step 5
Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
Step 6
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 7
Stir pasta mixture, then spread diced mozzarella evenly over the top.
Step 8
Close crisping lid. Select BROIL and set time to 5 minutes. Select START/STOP to begin.
Add pureed red peppers, stock, cream, salt, rosemary, and pasta. Stir well to combine. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
2 tablespoons
canola oil
454g
raw Italian sausage, casings removed
454g
smoked sausage, diced
2
carrots, peeled, diced
4
stalks celery, diced
1
large white onion, peeled, diced
4
cloves garlic, peeled, minced
2 jars
roasted red peppers, strained, pureed
240g
chicken stock
240g
heavy cream
1 tablespoon
kosher salt
1 tablespoon
fresh rosemary, minced
1 box (454g)
dry penne pasta
113g
whole-milk mozzarella cheese, diced
2 tablespoons
canola oil
1 pound
raw Italian sausage, casings removed
1 pound
smoked sausage, diced
2
carrots, peeled, diced
4
stalks celery, diced
1
large white onion, peeled, diced
4
cloves garlic, peeled, minced
2 jars (24 ounces each)
roasted red peppers, strained, pureed
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
2 tablespoons
canola oil
454g
raw Italian sausage, casings removed
454g
smoked sausage, diced
2
carrots, peeled, diced
4
stalks celery, diced
1
large white onion, peeled, diced
4
cloves garlic, peeled, minced
2 jars
roasted red peppers, strained, pureed
240g
chicken stock
240g
heavy cream
1 tablespoon
kosher salt
1 tablespoon
fresh rosemary, minced
1 box (454g)
dry penne pasta
113g
whole-milk mozzarella cheese, diced
2 tablespoons
canola oil
1 pound
raw Italian sausage, casings removed
1 pound
smoked sausage, diced
2
carrots, peeled, diced
4
stalks celery, diced
1
large white onion, peeled, diced
4
cloves garlic, peeled, minced
2 jars (24 ounces each)
roasted red peppers, strained, pureed
