GOLDEN VALLEY, Minn. - When the temperature drops, there's nothing better than curling up inside with some warm comfort food.
Most of the time, comfort food means lots of carbs. So Kitchen Window joined KARE in the Kitchen to whip up some pressure cooker penne bolognese!
Ingredients:
- 2 tablespoons olive oil
- 1 pound hot Italian sausage
- 1 clove garlic, minced
- 1/2 teaspoon red chili flakes (adjust based on sausage)
- 28 ounces peeled Italian tomatoes (do not drain, but chop them before adding to pan)
- 1/4 cup roasted red peppers, diced
- 1-1/2 cup water
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 pound penne pasta
- 16 ounces heavy cream
- 1/2 cup parmesan cheese
Directions:
- In a 4-6 quart pressure cooker over medium high heat, add olive oil, sausage, garlic and chili flakes. Cook sausage until partially browned.
- Increase heat to high. Add tomatoes, red peppers, water, parsley, oregano salt and pepper and bring to a boil while stirring.
- Add in penne pasta and stir.
- Cover the pressure cooker. Bring to high pressure, reduce heat to low and cook for 7 1/2 minutes.
- Remove pressure cooker from burner, bring to sink and run cold water down the side of the pressure cooker (follow manufacturer's instructions got using rapid release method). Allow unit to release pressure and remove lid.
- Return pressure cooker to burner. Over low heat, stir in cream and parmesan cheese.
- Adjust seasoning.
- Let stand 5 minutes and serve.
