Rating: 4 stars
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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!

Source: Better Homes and Gardens


Recipe Summary

20 mins
10 mins
5 mins
10 mins
45 mins
10 cups


Ingredient Checklist


Instructions Checklist
  • Use a 6-qt. electric or stove-top pressure cooker. For electric cooker, use sauté 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.

  • 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.

  • 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.

  • 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.


If pasta is not done, heat mixture in electric cooker to simmering on sauté 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.

Nutrition Facts

439 calories; fat 10g; cholesterol 54mg; saturated fat 4g; carbohydrates 56g; mono fat 4g; insoluble fiber 6g; sugars 8g; protein 27g; vitamin a 2684.7IU; vitamin c 35.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 5.4mg; vitamin b6 0.4mg; folate 49.8mcg; vitamin b12 1.7mcg; sodium 599mg; potassium 897mg; calcium 126mg; iron 5.5mg.