- 8 oz Rigatoni pasta
- 1/2 lb Italian sausage
- 3 oz sliced Pepperoni
- 4 oz. shredded Mozzarella cheese
- 1/2 cup Red wine
- 2 cups of Water
- 1 small chopped Onion
- 1 can Tomato puree
- 1 can diced Italian tomatoes
- 2 tbsps minced Garlic
- 1/4 tsp Basil
- 1/4 tsp crushed Red Peppers
- 1/4 tsp Ground black pepper
- 1/2 tsp Salt
- 1/2 tsp Oregano
- 1 cup Chicken stock
This instant pot pepperoni pasta is a perfect meal for the weekends and can be enjoyed by everyone. What’s great about it is that it doesn’t require much supervision as the instant pot will do all of the work.
When making this recipe, you can add any other cheese that you like if you are fond of mixing different cheeses. If you want to taste cheese in every morsel, it’s better to use mini pepperoni or thin slices of any other cheese you would like to add.
Also, this recipe is pretty versatile. Marinara sauce can also be used to add more taste and thickness to the liquids.
You can also add any pizza toppings when cooking, such as olives, mushrooms, and peppers, when adding the tomatoes except for the olive, which you must add in the end.
Pepperoni pasta needs to be served hot with any pasta and garlic bread to get a mouthwatering meal.
If you have leftovers, don’t throw them away. They need to be kept in an airtight container in a fridge and will remain fresh for up to 5 days. To reheat the leftovers, you can simply microwave them or in a non-stick pan on the stove.
Day 55 of 365 Photo Project
by Lindsay Roggenbuck @ flickr
Heat the instant pot on sauté mode then brown the onions, sausage and garlic.
Add salt, pepper, half the pepperoni the chicken stock, red wine and mix until combined.
Add the diced tomatoes, water and tomato puree and slightly blend.
Pour the pasta into the mix and kindly press it down until fully covered with the tomato mix, then seal the lid.
Set the pot to high cooking pressure for 6 minutes.
Then, add the extra cheese and place the pepperoni on the cheese.
Fix the air fryer lead and set the instant pot to air fry mode.
Cook at 400°F for 6 minutes.
Once ready, serve hot.