Weeknight Penne with Meaty Red Sauce and Greens

Make pasta in your pressure cooker! This meaty pasta recipe is ideal for a weeknight, thanks to your pressure cooker--it's ready in just 45 minutes!

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  • Makes: 6 servings
  • Serving Size: 1 2/3 cups
  • Makes: 10 cups
  • Prep: 20 mins
  • Bring to pressure: 10 mins
  • Cook: 5 mins

Weeknight Penne with Meaty Red Sauce and Greens

Directions

  1. Use a 6-qt. electric or stove-top pressure cooker. For electric cooker, use saute setting to cook meat, onion, and fennel seeds until meat is browned; for stove-top cooker, cook meat, onion, and fennel seeds directly in pot over medium-high heat until meat is browned.
  2. Add mushrooms to electric or stove-top cooker. Cook 2 minutes, stirring occasionally. Stir in wine, Italian seasoning, salt, and crushed red pepper. Bring to boiling. Stir in pasta; add tomatoes and broth.
  3. Lock lid in place. Set electric cooker on high pressure to cook 5 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat.
  4. For electric and stove-top models, quickly release pressure according to manufacturer's directions. Open lid carefully.* Stir in kale; let stand, covered,10 minutes or just until wilted. Stir in basil. Top servings with cheese, black pepper, and additional basil. If desired, drizzle cheese with a little oil.

From the Test Kitchen

*Tip

If pasta is not done, heat mixture in electric cooker to simmering on saute setting or bring mixture in stove-top cooker to simmering over medium heat. Cook 2 to 3 minutes more or until pasta is tender but still firm.

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Nutrition Facts (Weeknight Penne with Meaty Red Sauce and Greens)

  • Per serving:
  • 439 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 54 mg chol. ,
  • 599 mg sodium ,
  • 56 g carb. ,
  • 6 g fiber ,
  • 8 g sugar ,
  • 27 g pro.
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