Pasta with Easy Buttery Tomato Sauce

By: Bruce Weinstein & Mark Scarbrough

Pasta with Easy Buttery Tomato Sauce
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Other Pots
•\tFor a 3-quart Instant Pot, you must halve all of the ingredient amounts and you must break the dried spaghetti into even smaller pieces to fit in the pot.
•\tFor an 8-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
•\tFor a 10-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent and you can even double the amounts. You do not need to break dried spaghetti for the large pot.","Beyond
•\tGarnish the servings with stemmed and finely chopped fresh basil leaves along with the cheese.
•\tAnd/or a sprinkling of red pepper flakes.
•\tAnd/or a little aromatic olive oil, particularly a fine “finishing” olive oil used as a condiment rather than a cooking fat."]
cuisine icon Keywords
15-30 min, 28-ounce can whole tomatoes packed in juice, 4 servings, american, Bruce Weinstein & Mark Scarbrough, contributed, cook 25 min, dinner, easy, finely grated parmigiano-reggiano, grated nutmeg, instant pot pasta recipes, main course, modern, prep 5 min, pressure cook, raw dried spaghetti, sauté, stick butter, table salt, up to 3 medium garlic cloves, vegetable broth, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 1 28-ounce can whole tomatoes packed in juice
  • 3 cups vegetable broth
  • Up to 3 medium garlic cloves
  • 1 tsp table salt
  • 1/2 tsp grated nutmeg
  • 3/4 stick butter
  • 12 ox raw dried spaghetti
  • finely grated Parmigiano-Reggiano
Instructions
  • Pour the tomatoes and their juice into the insert set in a 5-, 6-, or 8-quart Instant Pot. Use your clean hands to crush the tomatoes into smaller bits. Get in there! You know you want to!
  • Press Sauté and set it for Medium/Normal or Custom 300°F and set the time for 10 minutes.
  • As the pot heats, stir in the broth, garlic, salt, and nutmeg. Add the butter. Cook, stirring occasionally, until the butter melts and the entire mixture gets steamy, on the edge of simmering, about 5 minutes.
  • Turn off the heat and lay the broken spaghetti in a crosshatch pattern on the top of the sauce. Press down gently so some of the pasta is in the sauce but none of it touches the insert’s bottom. Lock the lid on the pot.
  • MAX model: Set the pot for Pressure Cook on MAX pressure for 4 minutes.

    Other Instant Pot models: Set the pot for Pressure Cook/Manual on High pressure for 6 minutes.
  • When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir well, then set the lid askew over the pot and set aside for 2 to 3 minutes so the pasta continues to absorb some of the excess sauce. Serve warm, garnished with finely grated Parmigiano-Reggiano.
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