Recipes
Creamy Tomato and Basil Pasta Sauce
2 pounds
less than 15 min
Easy
INSTRUCTIONS
- Wash and dry your hands. Crush the canned tomatoes one by one into the cooker. Add the evaporated milk, onion, basil, rosemary (if using), and salt. Stir well and lock the lid onto the pot.
-
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 4 minutes with the Keep Warm setting off. -
Optional 2 All Pressure Cookers
Press Pressure cook (Manual) on High pressure for 5 minutes with the Keep Warm setting off. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir in the cream and tomato paste. Either use an immersion blender to puree the sauce right in the pot, or pour the contents of the pot into a large blender, cover, and blend until smooth, scraping down the canister’s inside at least once.
Notes
Beyond
• For a 3-quart cooker, you must use the full amount of evaporated milk but halve the remaining ingredients.
• For an 8-quart cooker, you must add 1/2 cup vegetable or chicken broth with the evaporated milk.
• Add up to 1 teaspoon minced garlic with the basil.
• Grate nutmeg over the servings.
• Warm about 1/2 inch of olive oil in a large skillet set over medium-high heat until wavy. Fry whole basil leaves in the oil until blistered, about 1 minute, turning once. Use these to garnish the pasta.
• For a vodka sauce, substitute vodka for the evaporated milk.
• For a 3-quart cooker, you must use the full amount of evaporated milk but halve the remaining ingredients.
• For an 8-quart cooker, you must add 1/2 cup vegetable or chicken broth with the evaporated milk.
• Add up to 1 teaspoon minced garlic with the basil.
• Grate nutmeg over the servings.
• Warm about 1/2 inch of olive oil in a large skillet set over medium-high heat until wavy. Fry whole basil leaves in the oil until blistered, about 1 minute, turning once. Use these to garnish the pasta.
• For a vodka sauce, substitute vodka for the evaporated milk.
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About the chef
Bruce Weinstein and Mark Scarbrough
In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.
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