Creamy Tomato Pasta Sauce for Your Pressure Cooker
This creamy tomato pasta sauce is silky smooth and utterly delicious! It's the ultimate comfort food and comes together super quickly with just a handful of simple ingredients.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 oz dry pasta penne or spaghetti
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot finely diced
- 4 cloves garlic chopped up small
- 1 tablespoon tomato paste
- 1 ½ cups tomato sauce or passata
- 1 cup heavy cream
- ⅓ cup Pecorino Romano grated
- Salt and freshly ground black pepper to taste
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
- Heat olive oil and butter in pressure cooker over medium heat.
- Add diced shallot and sauté until soft and translucent, about 2-3 minutes.
- Add chopped garlic and sauté for 30 seconds until fragrant.
- Stir in tomato paste and cook 1-2 minutes to deepen the flavor.
- Add tomato sauce or passata and stir to combine. Let simmer 5-7 minutes.
- Turn heat to low, stir in heavy cream, and simmer 2-3 minutes until smooth.
- Add grated Pecorino Romano and stir until melted in.
- Season with salt and freshly ground black pepper.
- Toss in cooked pasta and stir until well coated. Serve warm.
Notes
Store leftovers in an airtight container up to 3-4 days. Reheat slowly on low heat to maintain creaminess. To freeze, store sauce separately for best texture.