Pasta in the Pressure Cooker

Directions

• Turn on the pressure cooker in the “sauté” mode (if your pan has this option) and heat the olive oil.
• Add the chopped onion and sauté for a few minutes until transparent.
• Add the minced garlic and saute for 1 more minute until fragrant.
• Pour the peeled tomatoes into the pan, breaking them up with a wooden spoon. 
  Add the Italian seasonings, salt, and red pepper flakes (if using).
• Cook for about 5-7 minutes, stirring occasionally, until the tomato sauce has reduced slightly and has a concentrated flavor.
• Add the raw pasta to the pan, spreading it out evenly.
• Pour the water or vegetable stock over the noodles, ensuring the liquid covers the noodles.
• Close the pressure cooker lid according to the manufacturer’s instructions and set it to pressure mode.
• Cook on high pressure for about half of the cooking time indicated on the noodle package. 
  For example, if pasta normally takes 10 minutes to cook, pressure cook for 5 minutes.
• After the cooking time, safely release the pressure according to your cooker’s instructions.
• Open the lid and give the pasta a good stir to make sure it’s cooked through and well mixed with the sauce.
• If the sauce is still too liquid, you can continue cooking on the “stew” mode for a couple of minutes, stirring, until the sauce thickens.
• Serve pasta on individual plates, sprinkling grated Parmesan cheese and chopped fresh parsley on top, if desired.