SCRAPSCreamy Tomato Pasta Pressure Cooker Style
A cozy, creamy pressure cooker pasta featuring garlic, tomatoes, and Parmesan — perfect for stress-free comfort food nights.
Equipment
- 1 Skillet large for sauce prep
Ingredients
Main Ingredients
- 8 oz pasta your choice; penne or rotini works well
- 2 tablespoons olive oil adds a fruity kick
- 4 cloves garlic minced
- 15 oz crushed tomatoes 1 can
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- ¼ cup grated Parmesan cheese
- fresh basil leaves for garnish
Instructions
Instructions
- Cook the pasta in a pressure cooker or on the stove as per package directions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Add crushed tomatoes, salt, black pepper, dried basil, and optional red pepper flakes. Simmer on low for 10 minutes.
- Stir in heavy cream and cook for another 5 minutes, stirring occasionally.
- Add cooked pasta to the sauce and mix until evenly coated.
- Sprinkle grated Parmesan cheese and stir until melted throughout.
- Plate the pasta and garnish with fresh basil leaves.
- Serve warm and enjoy the creamy, comforting dish immediately.
Notes
Leftovers keep well for 3–4 days in the fridge. Add a splash of cream when reheating to revive the sauce. Can be frozen with minor texture change.