Ingredients

The following ingredients have 6 Servings
  • 1 lb. sausage (Italian, mild,)
  • 8 oz. pizza sauce
  • 16 oz. pasta sauce
  • 28 oz. water
  • 8 oz. mozzarella
  • 20 slices pizza pepperoni
  • 1 lb. pasta (I used cavatappi)
  • 2 tsp garlic (minced)
  • 1 tsp Italian seasoning
  • as desired salt and pepper
  • 1 tbsp. butter

Instruction

  • Set the IP on “sauté”. Melt the butter, add the garlic Italian seasoning and sausage. Sauté until the sausage is no longer pink.
  • Add both spaghetti sauce and pizza sauce to the sausage mixture. Next add in pasta.
  • Add the water. Give a stir and put on the lid, and be sure to set the toggle switch to “seal”
  • Set on Manual for 5 minutes. Do a Quick Release and open the lid after the silver pin has dropped.
  • Add HALF the cheese and HALF the pepperoni – mix it into the pasta/meat mixture
  • Sprinkle the remaining cheese and pepperoni over the top of the mixture. Replace the lid and let the cheese melt and the pepperoni warm through.