Recipes
Ziti with Sausage and Peppers
4-6 servings
30-60 min
Easy
INSTRUCTIONS
- Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
- Mix the sausage, marinara, broth, and seasoning blend in an Instant Pot. Cook, stirring occasionally, until many wisps of steam rise from the liquid. Turn off the SAUTÉ function; stir in the bell pepper strips and ziti. Lock the lid onto the pot.
-
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off. -
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir in the shredded cheese. Set the lid askew over the pot and set aside for 5 minutes to melt the cheese and let the pasta continue to absorb excess liquid. Serve by the big spoonful.
Notes
Beyond
• Use any frozen vegetables you like. But since pepper strips are classic, don’t ditch them entirely, even if you want to add other frozen vegetables.
Consider 8 ounces frozen bell pepper strips plus 8 ounces of another vegetable, even frozen chopped onion.
• Skip the purchased Italian seasoning and make your own blend: Combine 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon fennel seeds.
• Garnish the servings with stemmed and minced fresh herbs, particularly parsley and oregano.
• And/or drizzle a little balsamic vinegar over each serving.
• Use any frozen vegetables you like. But since pepper strips are classic, don’t ditch them entirely, even if you want to add other frozen vegetables.
Consider 8 ounces frozen bell pepper strips plus 8 ounces of another vegetable, even frozen chopped onion.
• Skip the purchased Italian seasoning and make your own blend: Combine 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon fennel seeds.
• Garnish the servings with stemmed and minced fresh herbs, particularly parsley and oregano.
• And/or drizzle a little balsamic vinegar over each serving.
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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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