This tasty Instant Pot Penne Pasta recipe is a quick and easy recipe perfect for an easy weeknight dinner. The best part about this recipe is that the pasta and sauce are cooked together, from scratch. So there’s no need for jar pasta sauce. [Stovetop instructions also provided.]
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.
This delicious Instant Pot pasta recipe is one of my go-to recipes because it is so easy. On a busy weeknight, you can make a creamy tomato sausage pasta within 30 minutes from scratch, and the hands-on time is less than ten minutes!
Making pasta in the Instant Pot electric pressure cooker is convenient because everything gets done in one pot. You don’t drain the starchy pasta water. Instead, the cooking liquid gets absorbed into the dish, making it thick and creamy.
I combined two stovetop recipes to make this Instant Pot sausage pasta: my original homemade pasta sauce recipe and my Italian pasta with sausage recipe. I think your family will love this pasta recipe as much as we do!
Ingredients and Tips
🧂 Ingredients You’ll Need For Instant Pot Penne Pasta
💡 Recipe and Ingredient Tips
🌶️ Spice: If you love spicy foods, add more crushed red pepper or use a spicy sausage. I do both to increase the flavor in this pasta dish.
🌿 Seasonings: Swap dried basil and oregano with dried Italian seasoning for convenience and more complex flavor.
🍲 Broth: The recipe allows for using broth or water, but broth adds more depth. The penne absorbs the broth, making the dish more flavorful.
🥛 Cream: For a healthier twist, replace heavy cream with half-and-half. For a creamier, slightly tart flavor, try substituting with cream cheese or mascarpone cheese.
🍯 Sugar: A little sugar balances the acidity of the tomatoes. You can substitute it with grated carrots for a natural sweetness.
🧀 Cheese: Freshly grated Parmesan cheese adds maximum flavor!
🍖 Sausage: Use either mild or hot Italian sausage depending on your preference. I usually buy Italian sausage links and remove the casing for easier cooking. For a meatier dish, add an extra ¼ lb of sausage.
- If you want to switch things up, substitute ground Italian sausage, ground beef, boneless skinless chicken (cubed), turkey sausage, or chicken sausage.
- Add extra Italian seasoning and fennel seeds for that Italian sausage flavor if using plain ground meat. Smoked sausage also works well.
🍅 Tomatoes: The recipe uses a large can of crushed tomatoes for a rich, tomato-forward flavor. The cream helps balance this out. If you’d prefer less tomato flavor, use ½ to ¾ of the can.
- You can also swap crushed tomatoes for a jar of marinara or spaghetti sauce. Just adjust the spices and salt accordingly.
- To avoid the Instant Pot’s burn notice, add the tomatoes at the end without stirring.
- If you want to stretch the meal or reduce the tomato intensity, add an extra 4 ounces of pasta—no other changes are needed.
❓FAQS
If you find the pasta to be too saucy, add in some extra cooked pasta this time. Next time you make it, add an extra 2 to 4 ounces of pasta, with no other changes required to the recipe. If the liquid doesn’t cover the pasta, add a tablespoon or two of broth on top of the pasta.
To make it healthier, cook the meat and drain the fat completely, use chicken sausage or omit the meat entirely and add more vegetables, or use half and half instead of cream.
Make sure that you deglaze and scrape the bottom of the pot really well before pressure cooking. Also, don’t stir the pasta. Just add them on top and gently press down to make sure the pasta is submerged. If you’re still having issues, increase the liquid by ¼ cup. Find out how to avoid the food burn Instant Pot message.
Yes, you can double the recipe with no changes to cook time. Make sure the food doesn’t go over the ½ full mark.
Yes, you can use mushrooms, peas, or any other vegetable. Spinach can be stirred in at the end after the cooking is complete.
If you find that the pasta is overcooking and you prefer it more al dente, reduce the cooking time by 1 minute.
✏️ Important Tips for Making Pasta in the Instant Pot
- To avoid the Instant Pot food burn message, add the dry pasta at the end right before pressure cooking, and don’t stir it. Just push down on it with a spatula until the pasta is submerged in the liquid.
- Any type of pasta shape (shells, spiral, penne, farfalle, ziti, rigatoni) will work for this recipe, but you may need to change the cooking time. I use the Barilla brand of pasta.
- The general rule of thumb for cooking pasta in the Instant Pot is to take the time that the pasta box says, divide by 2 and add 1. e.g. if the stovetop cooking time on the pasta box is listed as 8 minutes, you would pressure cook for 5 minutes (8 divided by 2 = 4; 4 + 1 = 5).
- For al dente pasta, pressure cook for half the time recommended on the box.
- The longer the pasta sits in the Instant Pot, the more it cooks. So, it’s important to release pressure as soon as cooking is complete. To avoid a mess, release the pressure in bursts, as detailed in how to natural release Instant Pot.
How to make Italian Sausage Pasta
⏲️ Instant Pot Method
- Saute meat and onions.
- Add seasoning and pasta.
- Pressure cook pasta.
- Stir in cream and garnish with parsley and parmesan.
- Once the inner pot has preheated, add oil to the inner pot and let it heat up.
- Add meat and cook until browned, about 5 minutes. If the meat browns too quickly, press Cancel until the the pot cools down a bit and select Saute again. Deglaze as needed with a tablespoon of broth.
- Add onions and garlic.
- Stir the onions and garlic and cook on Sauté mode until translucent. Deglaze the bottom of the Instant Pot with white wine, stirring until the liquid has nearly evaporated. Once the sausage and onion mixture has cooked, press Cancel to turn Instant Pot off.
- Add bell pepper, sugar, basil, oregano, salt, black pepper.
- Add broth or water. Stir to combine.
- Add pasta to the pot, but don’t stir in. Gently push down with a spatula so the pasta is submerged.
- Add the tomato sauce to cover the pasta, but don’t stir. Layering ingredients this way helps avoid the Burn message.
- Close the Instant Pot lid.
- Program the Instant Pot to Manual or Pressure Cook on high pressure for 5 minutes.
- The display will go from On to 5:00. The float valve will go up after a few minutes. The display will count down to 00:00.
- Do a quick release of pressure. Once the float valve goes down, the lid can be opened.
✏️ Pro Tip for Releasing Pressure in Small Bursts
- For some foods such as noodles, I find it helpful to release the steam in small bursts: less than 1-second intervals. Once the steam coming out is less forceful, release the remaining pressure in a steady stream. Read more about the different pressure release methods.
- Once you open the lid, there might seem to be more liquid than you’d like, but don’t worry, the liquid will get absorbed by the pasta as it rests.
- Stir in cream.
- Stir in parsley.
- Select Saute function and simmer the pasta and sausage for a couple of minutes until heated through. Let the penne rest for a few minutes and it will thicken up. Sprinkle each serving of the creamy sausage pasta with grated parmesan, parsley, and red pepper flakes (if using).
♨️ Stovetop Method
- Make the Marinara Sauce
– Saute onions and garlic.
– Stir in tomatoes and simmer.Stir in seasonings and simmer. - Cook pasta according to box directions, drain, and set aside.
- Brown the sausage in oil.
- Add bell pepper and sauté until crisp-tender.
- Deglaze with white wine.
- Stir in cooked plain pasta, tomato sauce, and cream.
- Simmer until heated through.
- Sprinkle each serving with Parmesan and parsley, and crushed red pepper, if using.
See the recipe card below for detailed instructions.
Try Another Instant Pot Recipe
- Cajun Chicken Pasta is a spicy pasta dish with chicken, sausage, peppers, and Cajun spices that’s sure to please.
- Vegetarian Rigatoni is a vegetarian adaptation of rigatoni bolognese that’s an easy one-pot meal.
- Another Cajun favorite recipe is Instant Pot red beans and rice. This is one of the most comforting meals you will try!
- Chicken Tikka Masala Pasta is a one-pot curry chicken pasta dish with Indian spices that can be made on the stovetop or Instant Pot.
- For a kid-friendly pasta favorite that’s an easy one-pot recipe try Instant Pot mac and cheese !
Instant Pot Penne Pasta with Italian Sausage
Equipment
Ingredients
- 1 Tbsp vegetable oil (Use 2 tablespoon for stovetop version)
- 1 lb Italian sausage (500 grams) casing removed, cut into ½ inch chunks
- ½ cup onion chopped
- 1 tablespoon garlic minced
- ½ cup dry white wine
- 1 cup bell peppers 1 inch cubes
- 1 tablespoon granulated sugar [See Note 1]
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt or to taste
- ¼ tsp black pepper powder
- 1 ½ cups low sodium chicken broth or water (No broth needed for stovetop version)
- 28 oz. crushed tomatoes (794 grams) [See Note 2]
- 8 oz dry penne pasta (226 grams) [See Note 3]
- ½ cup heavy cream
- parmesan cheese shredded
- parsley chopped, to garnish
- ¼ teaspoon crushed red pepper or to taste, optional
Instructions
Instant Pot Instructions
- Select Saute mode and add oil to inner pot of Instant Pot.
- Add sausage, and cook until browned, about 5 minutes. Break up the sausage if the pieces are too large. (If the sausage browns too quickly, press Cancel until the Instant Pot cools down a bit and select Saute again.)
- Add onions and garlic. Stir until onion is translucent.
- Deglaze pot with white wine, stirring until liquid has nearly evaporated.
- Turn off Instant Pot.
- Stir in bell peppers, sugar, dried basil, oregano, salt, black pepper, and broth or water.
- Add in the tomatoes and pasta. Don't stir but just gently push down to submerge in the liquid.
- Close the lid and pressure cook on High Pressure for 5 minutes.
- Do a Quick Release of steam, and open the Instant Pot. [Read More: The Different Pressure Release Methods]
- Select Saute mode.
- Stir in cream and simmer the pasta for a couple of minutes until heated through.
- Turn off Instant Pot and if desired, let the pasta rest for a few minutes to absorb any remaining liquid. Remove the inner pot from the base to keep the pasta from cooking further.
- Sprinkle each serving with Parmesan and parsley, and crushed red pepper, if using.
Stovetop Instructions
- Make the marinara sauce: Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Saute onions until soft, about 5 minutes. Add garlic and sauté briefly. Stir in crushed tomatoes and simmer for 15 minutes. Stir in sugar, dried basil, oregano, salt, and black pepper. Simmer for another 15 minutes. [See Note 1]
- Cook pasta according to box directions. Drain and set aside.
- Brown sausage in 1 tablespoon oil in a large saute pan, over medium-high heat, for about 5 minutes. Deglaze as needed.
- Add bell pepper and sauté until crisp-tender.
- Deglaze with white wine, simmering until the liquid is nearly evaporated, about 5 minutes.
- Stir in pasta, 2 cups marinara sauce, and cream. Simmer until heated through. Add more sauce to taste.
- Sprinkle each serving with parmesan and parsley, and crushed red pepper, if using.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.
- Note 1:The sugar adds a nice balance to the flavor of the tomatoes, but feel free to leave it out or add some grated carrots.
- Note 2: Substitute a jar of marinara sauce for the crushed tomatoes, if you wish. Adjust the salt accordingly.
- Note 3: Add 12 ounces of pasta for a thicker dish and less sauce.
- To lighten the dish, you could substitute half-and-half for the heavy cream.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!
✅ Why Trust Neena at Paint the Kitchen Red?
I’m Neena, and I have a lifetime of experience working with pressure cookers. I know how to maximize the potential of a pressure cooker to consistently produce delicious and easy meals. With my Instant Pot expertise, I can provide valuable insights, troubleshooting advice, and innovative recipe ideas so you can trust me on all things Instant Pot!
➡ New to the Instant Pot? Get my Instant Pot instructions for beginners.
More Instant Pot Pasta Recipes
Kathryn A Hyde says
I’ve made this a few times and vary a few things. Overall, it is a good versatile, qnd quick meal. If I make it vegetarian, I just add teaspoon of fennel seeds to give it that sausagy taste without the sausage. I’ve also made it , omitting the meat and added in soy protein at the end. I also use rotini instead of penne since it seems to absorb the liquid better and gives me a thicker final product. Good stuff!
Neena Panicker says
Kathryn, thank you for sharing your modifications. And I’m thrilled that you like the recipe!
Lauri says
I’ve made this quite a few times, and it is one of our favorite dinners. The only substitution I make is I use ground sausage instead of sausage in the casings. It is so delicious. I like it with the spicy sausage, but generally use mild because my husband can’t handle the heat. Thank you for such a delicious recipe!
Neena Panicker says
Hi Lauri, thank you so much for taking the time to comment. I also just made this but with a jalapeno sausage the other day and it was delish!
Deborah says
Oh my! It was a last minute decision to make this recipe since I had most of the ingredients in the fridge. What a good decision as it was delicious. My substitutions were that I used a small basket of cherry tomatoes cut in half and I used the last jalapeño pepper sitting in the crisper instead of red chilies peppers. Also did not have any cream so I left it out. This recipe will definitely go in my rotation. Thank you.
Paint the Kitchen Red says
Deborah, awesome – that’s so great to hear. Thank you for commenting.
Capital Recipe says
Very nice and Helpful Recipe.
Pat says
Quick and easy. Thank you. No wine so substituted Apple cider vinegar equal amount. I increased both broth and pasta just a tat to avoid leftovers and the results was a hit. Son coming to visit. Knew he would when I sent picture one finished dish.
Paint the Kitchen Red says
I’m glad you enjoyed it, thank you for sharing that.
Bruny says
Amazing recipe!! I have been making it often . Definately a keeper ! Thank you !
Paint the Kitchen Red says
I’m glad to hear it!
Patti says
Fabulously delicious !!!!! I used 12 oz. of pasta instead of 8 oz. My new favorite dish ❤️❤️
Paint the Kitchen Red says
Awesome, Patti! I’m glad you enjoyed the recipe.
Kaitlin says
My whole family liked this recipe! I omitted the bell pepper and used spiced bulk ground pork. I felt like there was too much sauce for the small amount of pasta but I just boiled some more and added it in. Stirred in some chopped spinach with the heavy cream. I think your instant pot recipes are the best on the Internet, thanks again!
Paint the Kitchen Red says
Hey Kaitlin, thank you so much for your kind words! You’re right – this recipe is on the saucy side, which is how we prefer it. Next time, add another 1/4 cup of pasta without any other changes and see how that goes.
Lisa Varkey says
Great recipe! We prefer our pasta saucy so this was a real hit! Thank you for the step by step instruction and tips to prevent the burn signal.
Paint the Kitchen Red says
Thank you Lisa, I’m so glad you like the recipe.
KCameon says
Love Love love this recipe. Delightfully tasty. I especially appreciate tips and ideas for substitutions along with how long to pressure cook pasta. It was perfect! Will make again. Thank you!
Paint the Kitchen Red says
I’m glad you found the tips to be helpful. Thank you for taking the time to comment on the recipe!
Cecile says
This is a very tasty pasta dish. Had to use ground Mild Italian Sausage, and substituted half and half creamer, then added the crushed red pepper to the finished pasta and sauce. My hungry husband and son really liked the flavors!! I will definitely make this recipe again!
Paint the Kitchen Red says
Cecile, I’m so glad that you were able to enjoy the recipe!
Terri says
I added olives & used red wine instead of white, 1/2 hot and 1/2 mild sausage. Lots more seasonings since I’ve found the IP needs more than usual. Even after letting it sit for a bit, & adding Parmesan, it was way too runny, so next time I’ll use less chicken broth. But I liked the flavor and super easy to make.
Paint the Kitchen Red says
Terri – I’m glad you enjoyed the recipe. I’m sorry it was too runny even after letting it sit…
Tanya says
I love this recipe! I have made it many times and it has become one of my go to recipes. Everyone loves it!!
Paint the Kitchen Red says
Hey Tanya, thanks for commenting – I’m so happy to hear this.
Peter says
Nice simple, quick and tasty recipe.
I added a bit more pasta and also sautéed the sausage in a frying pan. Mostly because sausages are usually fatty. So I cooked them fully and drained them before adding to the pot.
Paint the Kitchen Red says
Peter, thanks for your comment and suggestions – great option to avoid some of the fat.