Sausage Pasta

This recipe is primarily based on, but with some further inspiration from

You can also use Pork Sausage links, or a regular package of sausage as well. Drain extra grease before adding pasta if needed. You can experiment with using sweet or spicy sausage as well, depending on what you like.


  • 1 teaspoon olive oil
  • 1 package (19.5 ounce) turkey italian sausage links, removed from casing
  • 1 small yellow onion, diced (about 12 cup)
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth (see note)
  • 12-16 ounces whole wheat penne pasta
  • 1 can (28 ounce) diced tomatoes
  • 1 tablespoon dried oregano
  • 12 tablespoon dried basil
  • 14 teaspoon dried red pepper flakes
  • 6 ounces baby spinach
  • 1 cup shredded mozzarella cheese, extra for garnishing
  • parsley, for garnishing


  • Heat Instant Pot to “Sauté.”
  • Add oil, sausage, and onion. Cook, breaking up sausage into small pieces, until sausage is no longer pink and onions are translucent.
  • Add garlic and cook for 1-2 minutes or until garlic is fragrant.
  • Add chicken broth, pasta, diced tomatoes, and oregano. Stir to combine and make sure pasta is submerged in liquid.
  • Set Instant Pot to “Manual” for 5 minutes. Turn valve to Seal.
  • When the timer goes off, turn valve to Vent to Quick release the pressure.
  • Keep Instant Pot on Warm and add spinach and place cover on (don’t turn to latch). Let wilt for 2-3 minutes, stirring as needed to help it along.
  • Add 1 cup mozzarella cheese and stir to melt. If the sauce appears thin, let set for 5-10 minutes, it will thicken.

Category: Entree

Tags: InstantpotPasta