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Spaghetti with Sausage, Fennel Seed and Broccolini
For this one-pot pasta dish, use either hot or sweet Italian sausage, or a mixture if you prefer. And you can up the red pepper flakes for added spice. To give the pasta a meatier, more savory quality, substitute 1 quart of low-sodium chicken broth for 4 cups of the water, but in that case, reduce the salt to ¼ teaspoon. The broccolini is added at the very end, so to be efficient, prep it while the pot comes up to pressure.
4-6
Servings
Don't forget to break the spaghetti in half so the strands lay flat in the pot. And when adding the pasta, make sure no pieces poke above the surface of the liquid. All of the pasta must be submerged to cook properly.
40 minutes
15 minutes active
Ingredients
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1
pound hot or sweet Italian sausage, casing removed
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2
tablespoons extra-virgin olive oil, divided, plus more to serve
Directions
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01In a medium bowl, combine the sausage with ⅓ cup water. Stir with a fork until well combined. On a 6-quart Instant Pot, select More/High Sauté. Add 1 tablespoon of oil and the sausage and cook, stirring and breaking the meat into small pieces, until the sausage is no longer pink, about 5 minutes. Stir in the garlic, fennel seeds and pepper flakes, then cook until fragrant, about 30 seconds. Add 5 cups water and 1 teaspoon salt; stir to combine, then distribute in an even layer. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid until submerged.
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Where are the non-instant-pot instructions for this recipe? There is no indication that this is an instant-pot recipe anywhere except in the directions.