Pressure-Cooker Easy Ziti with Sausage and Peppers
Why This Recipe Works
For a one-pot pasta dinner that was streamlined without sacrificing flavor, we started by browning Italian sausage, onion, and green bell pepper just until the sausage was no longer pink. Then we stirred in tomato sauce, water, and our pasta. Using jarred sauce kept things simple, while a tubular pasta like ziti proved to be the best match for the pressure cooker—we learned that strand pasta turns into unappealing clumps of noodles when cooked under pressure. Cooking the ziti for 5 minutes was the best approach to ensure we didn’t accidentally overcook the pasta (a likely problem when cooking pasta under pressure since you can’t check for doneness along the way). After 5 minutes, we quick released pressure and let it all simmer for a few minutes to finish cooking the pasta through and concentrate the sauce’s flavors. A sprinkling of basil at the end made the right fresh finish for our saucy, meaty ziti dinner.