This saucy pasta comes together in one (Instant) pot and in less than 15 minutes with little hands on time. Pasta coated in a rich tomato sauce with your meat of choice, Italian seasonings, mushrooms, spinach and nutty parmesan cheese. You can easily substitute with extra mushrooms to make it vegetarian. If you don’t have an Instant Pot, I highly recommend investing in one, but I also have stovetop instructions!
Ingredient Highlight
Pasta! I have a deep love for pasta. It’s delicious, it’s a great vehicle for other ingredients, and it nourishes me inside and out.
“Pasta contains a high amount of protein (in the form of gluten) and starch, a complex carbohydrate. Some of that starch is resistant starch, which gets fermented in the large intestine, becoming a form of fiber. If the word “carbohydrate” were replaced by the word “fiber” when referring to pasta, and the word “gluten” replaced with “protein” – suddenly things become very different. Pasta provides the body with protein, fiber, and energy.” – Letitia Clark, Bitter Honey
Servings 4
Prep Time 5 minutes 
Cook Time 22 minutes Ingredients
- 1 tbsp olive oil
- 1 lb ground beef, chicken, turkey, pork, or sausage*
- 1 ½ tsp kosher salt
- 8 oz mushrooms, chopped or thinly sliced (optional)**
- 4 cloves garlic, chopped
- 2 tsp fennel seeds
- 2 tsp dried oregano
- ¼-½ tsp red pepper flakes (optional)
- 8 oz penne
- 1 (28 oz) can whole peeled tomatoes***
- ½ cup water
- 1 cup grated parmesan cheese
- 1 (5 oz) container spinach or 5 cups chopped kale (optional)
- *See “substitutions” section for vegetarian. This is a pretty meaty pasta, so feel free to up the mushrooms and reduce the meat to ¾ lb.
- **Any chopped veggie can be subbed here.
- ***Look for tomatoes that say “whole tomatoes in tomato juice” rather than in “tomato puree” on the ingredient list. If you don’t like a chunky tomato sauce, puree the tomatoes in a blender before adding. I love tomato chunks!
- Pro tip: ~ To avoid splatter, use scissors to cut each whole tomato open
Instructions
- In a 6-quart Instant Pot, add the olive oil. Press the sautee button set to “normal” or “medium”. Add meat and ½ teaspoon salt and cook, breaking up into bite-sized chunks, until mostly cooked through, about 3 minutes. Stir in the mushrooms (if using), garlic, fennel, oregano, and red pepper flakes (if using). Cook for a minute or so, stirring often.
- Press “cancel”, then add in the pasta, tomatoes, water, and remaining 1 teaspoon salt and stir to combine. Use your spoon to break the tomatoes open to release all of their juices. Then try to submerge the noodles in the liquid, but it’s okay if they are poking out (they won’t be fully covered).
- Lock the lid in place and set the vent to “sealing”. Select “manual pressure” (set to high) and set the timer for 6 minutes. Once it beeps, Let it naturally release for 2 minutes, then release the pressure manually by moving the valve to “venting”. Remove the lid and stir in half of the cheese and all of the spinach or kale (if using) and continue to stir the spinach in until wilted down.
- If there is too much liquid in the pot, press “cancel” and then press “sautee” again and let it simmer to reduce down a bit, stirring often to make sure nothing is sticking to the bottom. You definitely want it a little saucy but not soupy! The pasta will continue to soak up liquid and thicken up as it sits and cools a bit.Serve topped with remaining cheese.
Stovetop instructions:
- In a large pot over medium heat, add the olive oil. Add meat and ½ teaspoon salt and cook, breaking up into bite-sized chunks, until mostly cooked through, about 3 minutes. Stir in the mushrooms (if using), garlic and spices and cook for a minute or so, stirring often.
- Add tomatoes, pasta, 2 cups water, and 1 teaspoon salt and stir to combine. Use your spoon to break the tomatoes open to release all of their juices. Then try to submerge the noodles in the liquid, but it’s okay if they are poking out a little.
- Cover with a lid and increase the heat to high to bring to a rapid simmer, then reduce the heat to medium-low to maintain rapid simmer and cook, covered, for 10-15 minutes (depends on pasta cooking time), or until the pasta is al dente, stirring halfway through and scraping any bits stuck to the bottom. Remove the lid, increase the heat to medium and lightly boil for about 5-8 minutes, stirring often to make sure nothing is sticking to the bottom, or until the liquid reduces to your liking. You definitely want it a little saucy but not soupy! The pasta will continue to soak up liquid and thicken as it sits and cools a bit.
Items you can prep ahead (optional)
- Grate 1 cup parmesan cheese
- Chop 8 oz mushrooms (optional)
- Chop 4 cloves garlic
Substitutions:
- To make vegetarian, skip the meat and increase to 1 lb mushrooms. Brown them like you would the sausage To add protein, stir in a drained and rinsed can of cannellini beans at the end. You may need to increase the salt, to taste.
- To make vegan, see above + skip the parmesan cheese.
- To make gluten-free use gluten-free pasta, my favorite is Jovial Foods, though this may change the cook time. Email me if you have questions!
- Any veggies could be added in place of the mushrooms (chopped bell pepper, cabbage, fennel, cauliflower, etc…)
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with plenty of cheese and basil or parsley, if you have it.
- If the pasta has sucked up all the moisture and looks a bit dry, stir in a splash of water before reheating.
Servings 4 Prep Time 5 minutes Cook Time 22 minutes Ingredients
- 1 tbsp olive oil
- 1 lb ground beef, chicken, turkey, pork, or sausage*
- 1 ½ tsp kosher salt
- 8 oz mushrooms, chopped or thinly sliced (optional)**
- 4 cloves garlic, chopped
- 2 tsp fennel seeds
- 2 tsp dried oregano
- ¼-½ tsp red pepper flakes (optional)
- 8 oz penne
- 1 (28 oz) can whole peeled tomatoes***
- ½ cup water
- 1 cup grated parmesan cheese
- 1 (5 oz) container spinach or 5 cups chopped kale (optional)
- *See “substitutions” section for vegetarian. This is a pretty meaty pasta, so feel free to up the mushrooms and reduce the meat to ¾ lb.
- **Any chopped veggie can be subbed here.
- ***Look for tomatoes that say “whole tomatoes in tomato juice” rather than in “tomato puree” on the ingredient list. If you don’t like a chunky tomato sauce, puree the tomatoes in a blender before adding. I love tomato chunks!
- Pro tip: ~ To avoid splatter, use scissors to cut each whole tomato open
Instructions
- In a 6-quart Instant Pot, add the olive oil. Press the sautee button set to “normal” or “medium”. Add meat and ½ teaspoon salt and cook, breaking up into bite-sized chunks, until mostly cooked through, about 3 minutes. Stir in the mushrooms (if using), garlic, fennel, oregano, and red pepper flakes (if using). Cook for a minute or so, stirring often.
- Press “cancel”, then add in the pasta, tomatoes, water, and remaining 1 teaspoon salt and stir to combine. Use your spoon to break the tomatoes open to release all of their juices. Then try to submerge the noodles in the liquid, but it’s okay if they are poking out (they won’t be fully covered).
- Lock the lid in place and set the vent to “sealing”. Select “manual pressure” (set to high) and set the timer for 6 minutes. Once it beeps, Let it naturally release for 2 minutes, then release the pressure manually by moving the valve to “venting”. Remove the lid and stir in half of the cheese and all of the spinach or kale (if using) and continue to stir the spinach in until wilted down.
- If there is too much liquid in the pot, press “cancel” and then press “sautee” again and let it simmer to reduce down a bit, stirring often to make sure nothing is sticking to the bottom. You definitely want it a little saucy but not soupy! The pasta will continue to soak up liquid and thicken up as it sits and cools a bit.Serve topped with remaining cheese.
Stovetop instructions:
- In a large pot over medium heat, add the olive oil. Add meat and ½ teaspoon salt and cook, breaking up into bite-sized chunks, until mostly cooked through, about 3 minutes. Stir in the mushrooms (if using), garlic and spices and cook for a minute or so, stirring often.
- Add tomatoes, pasta, 2 cups water, and 1 teaspoon salt and stir to combine. Use your spoon to break the tomatoes open to release all of their juices. Then try to submerge the noodles in the liquid, but it’s okay if they are poking out a little.
- Cover with a lid and increase the heat to high to bring to a rapid simmer, then reduce the heat to medium-low to maintain rapid simmer and cook, covered, for 10-15 minutes (depends on pasta cooking time), or until the pasta is al dente, stirring halfway through and scraping any bits stuck to the bottom. Remove the lid, increase the heat to medium and lightly boil for about 5-8 minutes, stirring often to make sure nothing is sticking to the bottom, or until the liquid reduces to your liking. You definitely want it a little saucy but not soupy! The pasta will continue to soak up liquid and thicken as it sits and cools a bit.
Items you can prep ahead (optional)
- Grate 1 cup parmesan cheese
- Chop 8 oz mushrooms (optional)
- Chop 4 cloves garlic
Substitutions:
- To make vegetarian, skip the meat and increase to 1 lb mushrooms. Brown them like you would the sausage To add protein, stir in a drained and rinsed can of cannellini beans at the end. You may need to increase the salt, to taste.
- To make vegan, see above + skip the parmesan cheese.
- To make gluten-free use gluten-free pasta, my favorite is Jovial Foods, though this may change the cook time. Email me if you have questions!
- Any veggies could be added in place of the mushrooms (chopped bell pepper, cabbage, fennel, cauliflower, etc…)
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with plenty of cheese and basil or parsley, if you have it.
- If the pasta has sucked up all the moisture and looks a bit dry, stir in a splash of water before reheating.
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