My go to week day recipe! - submitted by Tracy Matthews
Ingredients:
- 2 tbsp. olive oil
- 4 Vegan Sausages such as Fields or Tofurkey, cut in to 1/2 inch pieces
- 1 green pepper, diced
- 1 onion, diced
- 1 lb. Farfalle pasta or a similar size pasta
- 2 24 oz jars of spaghetti sauce
- 2 cups of water
Pressure Cooker Instructions:
- Set your pressure cooker to the sauté setting and warm the olive oil.
- Sauté sausage in the pot until slightly browned.
- Add the green pepper and onion and sauté for another 3 to 5 minutes until softened.
- Add the spaghetti sauce and the pasta and stir together until combined.
- Add the water in 1/2 cup increments until the pasta is covered.
- Set pressure cooker to high for 5 minutes.
- Let the pressure release naturally for 10 minutes.
- Serve and enjoy! Can be served alongside a salad, garlic bread, or on its own.
Stove Top Instructions:
- In a large pot, sauté sausage until slightly browned.
- Add the green pepper and onion and sauté for another 3 to 5 minutes until softened.
- Add the spaghetti sauce and the pasta and stir together until combined.
- Add the water in 1/2 cup increments until the pasta is covered. More water can be added if needed throughout cooking.
- Bring to rolling boil, and then reduce heat to a strong simmer for 8 to 10 minutes until pasta is al dente.
- Serve and enjoy!