Spaghetti For A Crowd

How about a trough of spaghetti? We cook it with low pressure so that we can steer clear of the soupy pasta that comes from too much liquid. This dish is so easy that its success will turn on the quality of the marinara sauce and the cheese (for garnishing). Buy a block of Parmigiano-Reggiano to grate over the servings. There’s no substitute.

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

12-16 servings, 24-ounce jars plain marinara sauce, 30-60 min, 6-ounce can tomato paste, Bruce Weinstein and Mark Scarbrough, chicken broth, contributed, dinner, easy, ground black pepper, instant pot pasta recipes, lean ground beef, lots of finely grated parmigiano, main course, mild or hot bulk italian sausage meat, modern, olive oil, pasta, pasta recipes, pressure cook, raw dried spaghetti, reggiano, sauté, table salt

Servings

12-16 servings

Ingredients

2 tbsp olive oil
1 pound mild or hot bulk Italian sausage meat
1 1/2 lbs lean ground beef
7 cups chicken broth
2 24-ounce jars plain marinara sauce
1 tsp table salt
1 teaspoon ground black pepper
2 lbs raw dried spaghetti
1 6-ounce can tomato paste
Reggiano
Lots of finely grated Parmigiano

Instructions

For your 10 Qt Instant Pot (recipe can be reduced for smaller size Instant Pots). Press Saute and set to Medium, Normal or Custom 300°F. Set the time for 15 minutes and press Start.
As the pot heats, warm the oil in the insert set in a 10-quart Instant Pot. Crumble in the sausage meat, stir over the heat for 1 minute, then crumble in the ground beef. Cook, stirring often, until lightly browned, breaking up any clumps, about 5 minutes.
Add the broth and scrape up any browned bits on the pot’s bottom. Stir in the marinara sauce, salt, and pepper. Continue heating until wisps of steam rise from the liquids, about 5 minutes.
Turn off the heat and lay the spaghetti in a crosshatch pattern on top of the sauce. Lock the lid on the pot.
Set Instant Pot to Low, Pressure Cook or Manual and set time for 5 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.
Press Saute and set to Medium, Normal or Custom 300°F. Set the time for 5 minutes and press Start.
As the sauce comes to a simmer, stir in the tomato paste. Simmer for 1 minute, stirring constantly; then turn off the heat. Use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack. Cool for 5 minutes so the pasta can continue to absorb more sauce, stirring once or twice to prevent sticking. Serve in bowls with finely grated Parmigiano-Reggiano piled on top.

Notes

Beyond
• For heat, add up to 2 teaspoons red pepper flakes with the salt and pepper.
• For a creamy pasta, substitute one 24-ounce jar of alfredo sauce for one of the jars of marinara sauce.

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