Creamy Pressure Cooker Chorizo Pasta
A comforting one-pot pasta packed with smoky chorizo and a rich tomato cream sauce, cooked to perfection in just 5 minutes under pressure. Perfect for busy weeknights when you need a satisfying dinner on the table fast.
🛒 Ingredients
21 servings
- 500 g (1 lb) penne, fusilli or farfalle pasta
- 150 g (5 oz) chorizo or smoked sausage, sliced into thin rounds
- 1 can (400 g / 14 oz) crushed tomatoes
- 400 ml (1⅔ cups) water
- 200 ml (¾ cup) heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 tbsp olive oil
- Grated Parmesan to serve
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Directions
- 1
Heat olive oil in the open pressure cooker over medium heat. Sauté the onion and garlic until softened and translucent, about 3 minutes.
- 2
Add the sliced chorizo and cook for 2–3 minutes until lightly browned and fragrant.
- 3
Pour in the crushed tomatoes, water, heavy cream and dry pasta. Season with salt and pepper and stir well to combine everything.
- 4
Check that the pasta is fully submerged in the liquid; add a splash more water if needed.
- 5
Lock the lid and bring to full pressure over high heat. Once the valve hisses, reduce to low and cook for exactly 5 minutes.
- 6
Quick-release the pressure, open carefully, stir the pasta and serve immediately topped with plenty of grated Parmesan.
💡 Chef's Tip
Stir in a handful of fresh spinach right after opening the lid — the residual heat wilts it beautifully without any extra cooking.
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