1 pound bulk pork sausage
3 1/2 cups water
1 pound dry small shell pasta
2 cups butternut squash, cut into 1/2 inch cubes
1 cup grated parmigiano reggiano cheese
1/4 cup fresh chopped basil
1 teaspoon kosher salt
1 teaspoon pepper
Set pressure cooker to sauté. Add sausage and cook, crumbling with a wooden spoon, until no pink remains.
Add the water and scrape up any stuck on bits from the bottom of the pot. Add the pasta and push down on it gently so the water is at the level of the pasta.
Add the butternut squash in an even layer on top of the pasta. Add the lid, set to sealing, and set for high pressure 5 minutes.
As soon as the cooking time is up, instant release the pressure. Add the cheese, basil, salt, and pepper, and stir really well to combine everything. Serve with extra parmesan cheese at the table.
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