Home > Recipes > Instant Pot Sausage Curls
by Jeffrey | 18 Comments
Disclosure: This recipe provides Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.
When I released my , it broke the pasta internet (Rachael Ray was a huge fan). And my Alla Vodka is one of the most popular recipes in my first cookbook (the orange one). So it was only fitting to sort of marry the two into a huge crowdpleaser I like to call Sausage Curls.
This pasta is so outrageous and easy to make. So much that if the Instant Pot was around back when the big bad wolf paid the three little pigs a visit, things may have turned out a little differently.
Instant Pot Sausage Curls
Yield: 6
Instant Pot Sausage Curls
When I released my Sausage & Shells, it broke the pasta internet (Rachael Ray was a huge fan). And my Alla Vodka is one of the most popular recipes in my first cookbook (the orange one). So it was only fitting to sort of marry the two into a huge crowdpleaser I like to call Sausage Curls.
Prep Time10 minutes
Cook Time6 minutes
Additional Time5 minutes
Total Time21 minutes
Ingredients
- 4 tablespoons (1/2 stick) salted butter, divided
- 2 large shallots, diced
- 2 pounds Italian sausage (I used a mix of sweet and hot), sliced into 1/4-inch chunks
- 6 cloves garlic, minced or pressed
- 3 1/2 cups marinara sauce, divided (I like Rao's or Victoria)
- 3 1/2 cups garlic broth (I use 1 heaping tablespoon of Garlic Better Than Bouillon + 3 1/2 cups of water) or chicken broth
- 1 cup loosely packed fresh basil leaves
- 1 pound cavatappi or cellentani
- 1 (14.5-ounce) can stewed tomatoes, with their juices
- 5 ounces baby spinach
- 1/4 cup heavy cream
- 1/2 cup Parmesan cheese, plus more for topping
- 1 (5.2-ounce) package of Boursin (any flavor) or 4 ounces of a brick of cream cheese
- 1-2 tablespoons fresh oregano leaves, plus more for topping
Spicy Options:
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1-2 tablespoons hot sauce
Instructions
- Add 2 tablespoons of the butter to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. Once melted, add the shallot and sauté for 2 minutes until just softened. Add the sausage and garlic and sauté for 3 minutes longer until the sausage is just lightly browned (it should not be fully cooked at all).
- Add 1 1/2 cups of the marinara sauce, broth and fresh basil leaves. Stir until well combined.
- Top with the pasta but do not stir. Just smooth it out with a mixing spoon or spatula so it's mostly submerged in the sauce. Top with the remaining 2 tablespoons of the butter cut into pats, the can of stewed tomatoes and baby spinach.
- Secure the lid, move the valve to the sealing position and hit Cancel followed by Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done.
- Add the remaining 2 cups of marinara, heavy cream, Parmesan, Boursin or cream cheese, and fresh oregano. If using the optional spicy ingredients, feel free to add those now as well. Stir until the dairy is fully combined into sauce. Let it rest for about 3 minutes to come together before serving topped with additional Parmesan and oregano, if desired.
Jeffrey's Tips
Like a sponge, pasta always continues to absorb whatever liquids or sauces that coat it - even after cooking. If you have leftovers, just heat it up in your Instant Pot on Sauté and stir in a little milk or cream to reconstitute the sauciness!
To easily slice a sausage link, pop them in the freezer for 5-10 minutes and they will slice without the meat coming out of the casing - a total game changer!
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Reader Interactions
Comments
Gary Kaetzel
I cannot wait to make this one! You really have a way with pasta! Or soups, or entrees, or anything really! I’ll have to use coconut oil instead of butter and omit all the cheese and cream, but it’ll be awesome I’m sure!!!
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Ann Bartholomew
Just an FYI – think should be ‘thin'(the sauce), and maybe a moment ‘of’ instead of ‘on’…
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See AlsoInstant Pot Spicy Sausage PastaIf you aren’t using Salted Butter how much Salt do you suggest adding? Thanks!
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Sharon
Very delicious 😋
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Abbey
So good! I was missing a couple minor ingredients (poor planning) on my grocery list) but it was still awesome!!!!
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Mary Beth
Another winner! For the heat I only used the red pepper flakes and it was perfectly spiced for me. Highly recommend it, well, this and every other recipe from Jeffrey!
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Stacy
The first time I made this it was gone so fast I didn’t have any left to freeze. I just made it again tonight – Does it freeze well?
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Pam
Do you leave the casing on the sausage when cooking
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Catherine
No not unless you prefer to eat chewy casings. Run a sharp knife down the length of the sausages and the casing pulls off easily
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Sarah Keenan
Can I make this without stewed tomatoes? What about a substitute for shallots ? Thanks so much! Love your recipes!
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Caleb
Not Jeffery, but the stewed tomatoes add so much flavour you would really be doing yourself a disservice to omit them. And if you don’t mind the shallot flavour itself, Boursin makes a shallot and chive flavour I believe that you could use instead.
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Alicia
Can this be frozen with the heavy cream?
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Can this be frozen? And is there nutritional information per serving?
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Jodi
Made this last night
First time cooking pasta in the instant pot
Every single recipe I have made from the instant pot god has been deliciousBut pasta???
It was beyond deliciousReply
Caleb
Absolutely delicious, possibly my favourite recipe of yours I’ve ever made. Even with plain cream cheese it was bursting with flavour.
Though god-forbid you ever become lactose intolerant because you will doubtless starve.Reply
Peggy
This is absolutely one of the best instant hot meals of Jeffries I have ever made! I will definitely make it again
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Jeffrey
Thank you!
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Sam
Would you please provide the macros for this recipe? Helpful when tracking food intake.
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