Penne in tomato cream sauce
Penne pasta in a creamy tomato sauce, cooked in the Instant Pot. (Method reconstructed — classic proportions; the source entry contained only the title and date.)
Ingredients
| 12 oz | 340 g | dried penne pasta |
| 2.5 cup | 600 ml | vegetable stock |
| 1 can | canned chopped tomatoes | |
| 0.5 cup | 120 ml | heavy (cooking) cream |
| 0.5 cup | 120 ml | grated Parmesan cheese |
| — | fresh basil | |
| — | salt | |
| — | pepper |
Instructions
Note: The original cookbook entry for this recipe contained only the title ("Пене в доматен крем сос") and a date line, with no ingredients or method. The following is a faithful reconstruction (reconstructed — classic proportions) of a standard Instant Pot penne in tomato cream sauce. Nothing from the source has been omitted, because the source contained no recipe body.
- Add 12 oz (350g) dried penne, 2½ cups vegetable stock and a 14 oz (400g) can of chopped tomatoes to the Instant Pot. Season with salt and a pinch of pepper and stir just to submerge the pasta.
- Lock the lid, set the valve to Sealing and Pressure Cook on High for 5 minutes, then Quick Release.
- Stir in ½ cup heavy cream (or cooking cream) and let the residual heat thicken the sauce for 1-2 minutes.
- Stir through ½ cup grated Parmesan and fresh basil, adjust seasoning and serve warm.