Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce

Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce
This perfectly cooked spaghetti noodle is simmered in a savory herb-enhanced meat sauce with just a touch of spicy heat. A quick dinner that's ready in less than 30 minutes with only a single pot to clean! And so delicious you will be having seconds
Recipe type: main
Serves: serves 2-3
Cook time: 
Total time: 
  • 250 gm (½ lb) ground beef
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp Aleppo Chili Pepper
  • ½ tbsp. Italian seasoning
  • ½ tbsp. olive oil
  • 1 clove garlic, minced
  • 1 large shallot, thinly sliced
  • 1 cup chicken broth or stock
  • 398 ml ( 14 oz) can tomato sauce
  • 185 gm (approx. ½ box or 6 ½ oz) spaghetti
  • 1 bay leaf
  1. In a medium bowl mix together ground beef, salt, pepper, Italian seasoning, and Aleppo Chili Pepper. Turn the Instant Pot to sauté. When the Instant Pot shows HOT in the display adds the olive oil. Heat the oil until it simmers add the shallot and cook until translucent add the garlic and cook for another 30 seconds then add the ground beef mixture. Cook until the meat has browned.
  2. Once the beef has browned, turn the Instant Pot off. Pour half of the chicken stock over the meat and deglaze the pot by scrapping any tiny food particles adhering to the bottom of the pan. These delicious particles will add additional flavor to the meat. Add the rest of the chicken broth on top of the meat. Break the spaghetti to fit into the Instant Pot and lay them on top of the meat. Cover the spaghetti with the tomato sauce, add the bay leaf then close the lid turning the venting valve to sealing.
  3. Cook the spaghetti on high pressure using the manual function for 5 minutes (or half the time on the back from the box of noodles you are using). Once the pot has completed the cooking, let the pressure release naturally. Remove the lid and mix up the noodles, sauce, and meat. No need to strain any excess liquid. Serve hot and garnish with parmesan cheese and fresh herbs.
Aleppo <g class=If you do not have Aleppo Chili Pepper. It may be difficult to obtain now as it is grown in Syria. Because of the conflict in this area, they will not be exporting this spice for some time. However, you can make a close substitute by mixing 4 parts sweet Paprika with one part Cayenne and a tiny pinch of salt.-- If you really really must you can also use crushed red pepper.

As it was impossible to find just 250 grams of ground beef I bought Salisbury Steak Patties which came in the 250 grams size.


Carbonara with Charred Cauliflower

Carbonara with Charred Cauliflower
The unusual addition of Cauliflower adds a slightly sweet and charred roasted flavor to this dish. One wouldn't think Carbonara could get any better.
Serves: 2
  • 12 slices thick-cut bacon, chopped
  • 1 large head cauliflower, chopped
  • ½ teaspoon freshly cracked black pepper
  • ½ pound Bucatini
  • 4 garlic cloves, minced
  • 3 large eggs
  • 1 ½ cups freshly grated Parmesan cheese, plus extra for topping
  • ¼ cup chopped fresh parsley
  • Salt + Pepper to taste, if needed
  1. Preheat the oven to . Place the chopped cauliflower on a baking sheet.
  2. Heat a large skillet over medium heat and add the bacon. Cook until totally crispy and the fat is rendered. Remove the bacon from the skillet with a slotted spoon, turn off the heat and keep the bacon fat in the pan. Take 2 to 3 tablespoons of the bacon fat and drizzle it on the cauliflower, tossing to coat. Sprinkle with the pepper. Roast for 20 to 25 minutes, tossing occasionally, until the cauliflower is charred and golden. While the cauliflower is roasting, boil the water for the bucatini and cook it.
  3. Whisk together the eggs and grated parmesan.
  4. Heat the skillet with the bacon fat over low heat. Add the garlic cloves and stir, cooking for a minute or so. Add the bucatini to the skillet and toss it well in the bacon fat. Remove the skillet from the heat. Pour in the egg/parmesan mixture and stir quickly and constantly to create a creamy sauce, tossing for 3 to 4 minutes or so. Toss in the cooked bacon and cauliflower. Top with the parsley and extra cheese. Taste and season additionally if you'd like. Serve immediately!
BucatiniBucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato means "pierced.

You can substitute spaghetti if you like.


Spaghetti Carbonara

5.0 from 1 reviews
Spaghetti Carbonara
30-Minute Pasta Carbonara that features a cheesy sauce flavored with jalapeno, rosemary and garlic
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • Kosher salt
  • 6 slices thick-cut bacon, cut into ½-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, crushed
  • ½ teaspoon minced fresh rosemary
  • 2 red jalapeno peppers, seeded and minced
  • ¼ cup cognac or brandy (optional)
  • 12 ounces spaghetti
  • 3 large eggs
  • ¾ cup freshly grated Parmesan cheese, plus more for garnish
  • ½ cup freshly grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh parsley
  • Freshly ground pepper
  1. Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and ¼ cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside ¼ cup bacon mixture for garnish.
  2. Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving ¼ cup cooking water.
  3. Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more Parmesan.


Shrimp/Mango Pasta Carbonara

Shrimp/Mango Pasta Carbonara
Pasta Carbonara with an exotic twist. Mouthwatering combination of Shrimp, Bacon, and Mango in a wine based sauce served over pasta.
Serves: 4 - 6
  • 1 pound Florida Gulf pink shrimp, peeled and deveined
  • 1 pound thin dry spaghetti
  • 1 tablespoon OLD BAY® Seasoning
  • 1 large cubed mango)
  • 1 pound unsalted butter
  • ½ cup, apple brandy
  • 5-6 strips bacon, or pancetta, diced
  • 4 garlic cloves, minced
  • 2 large eggs
  • ½ cup dry white wine
  • 1 cup fresh grated Parmigianino-Reggiano, more for serving
  • 1 tablespoon fresh chopped parsley
  • Salt and pepper to taste
  1. Prepare sauce while pasta is boiling in salted water. Pasta should be hot when adding the egg mixture in order to cook the raw eggs in the sauce
  2. Cook pasta per manufactures instructions until Al dente, reserve ¼ cup of pasta cooking water to use if necessary for the sauce
  3. Meanwhile, cook chopped bacon in a deep saucepan over medium heat until crisp, remove from pan and set aside
  4. Remove bacon grease from pan, return to burner
  5. Add butter to pan and cook over medium heat, until butter is melted,
  6. Toss cleaned shrimp in 1 tablespoon OLD BAY® Seasoning, cook in butter over medium heat until shrimp turn pink, about 4 minutes, do not over cook
  7. Remove shrimp from pan and set aside
  8. If pan is too dry add 1 teaspoon olive oil or another teaspoon butter,
  9. Add minced garlic, and fruit, to pan and cook until fruit is heated through
  10. Return shrimp to pan, toss shrimp in sauce cooking for a minute or two
  11. Remove pan from heat, add Brandy, tilt pan away from you slightly, and light with match or lighter to flambé
  12. After flame has subsided, in separate bowl mix together two eggs and white wine
  13. Add cooked pasta to pan of cooked shrimp, toss slightly, add egg mixture and toss until spaghetti is coated thoroughly
  14. Toss in cooked crumbled bacon, Pamigianino-Reggiano cheese and chopped parsley
  15. Sprinkle with more Parmigianino-Reggiano and serve
If pasta seems dry, add a few tablespoons reserved pasta water

Really Good Spaghetti Bolognese

Really Good Spaghetti Bolognese
A comforting bowl of spaghetti bolognese is often what's needed on a chilly Winter day (or any day, really).
Serves: 4
  • For the bolognese
  • 4 tablespoons butter
  • 3 ounces cubed pancetta
  • 1 medium onion
  • 2 fat cloves garlic
  • 1 carrot
  • 2 stalks celery
  • 2 large, flat mushrooms such as portobello, about 4 ounces
  • 2 bay leaves
  • 1 pound ground beef or lamb
  • 1 cup crushed tomatoes or passata
  • ¼ cup red wine
  • ¾ cups chicken or beef stock
  • 1 nutmeg
  • ¾ cups half-and-half or cream
  • For serving
  • Spaghetti or tagliatelle for 4
  • Grated Parmesan
  1. Melt the butter in a large, heavy-based pot -- then stir in the pancetta and let it cook for five minutes or so, without coloring much. Meanwhile peel and finely chop the onion and garlic and stir them into the pancetta. Peel and finely chop the carrot and celery and stir them in, too. Lastly, finely chop the mushrooms and add to the pan, then tuck in the bay leaves and leave to cook for ten minutes over a moderate heat, stirring frequently.
  2. Turn up the heat and tip in the meat, breaking it up well with a fork.
  3. Now leave to cook without stirring for a good three or four minutes, then, as the meat on the bottom is starting to brown, stir again, breaking up the meat where necessary, and leave to color.
  4. Mix in the tomatoes, red wine, stock, a grating of nutmeg and some salt and black pepper, letting it come to the boil. Turn the heat down so that everything barely bubbles. There should be movement, but one that is gentle, not quite a simmer. Partially cover the pan with a lid and leave the putter away for an hour to an hour and a half, stirring from time to time and checking the liquid levels. You don't want it to be dry.
  5. Pour in the half-and-half or cream a bit at a time, stir and continue cooking for twenty minutes. Check the seasoning, then serve with the pasta and grated Parmesan.
Passata TomatoPassata refers to an uncooked tomato puree that has been strained of seeds and skins. How is passata different from tomato sauce or tomato paste? Well, both the sauce and paste are cooked tomato products to begin with. Tomato sauce often has other ingredients such as carrots, onions, garlic, etc. And tomato paste is cooked down and much thicker. You would not want to substitute either product if passata is called for in your recipe. If you cannot find it in your store, take plain canned tomatoes and run them through a sieve or a food mill. Tomato passata can be used in any recipe that calls for tomatoes where it is not important that there be pieces of tomato. In general, passata is considered to be a superior product to canned tomatoes, using higher quality tomatoes and processing.

Cowboy Spaghetti

Cowboy Spaghetti
Serves: 4
Prep time: 
Total time: 
  • 1 pound spaghetti
  • Salt
  • 1 tablespoon extra-virgin olive oil, 6 slices bacon, chopped
  • 1 pound ground sirloin
  • 1 medium onion, chopped
  • 3 to 4 cloves garlic, chopped
  • Ground black pepper
  • 1 teaspoons hot sauce, eyeball it
  • 1 tablespoon Worcestershire sauce, eyeball it
  • ½ cup beer
  • 1 (14-ounce) can, chopped or crushed fire roasted tomatoes
  • 1 (8-ounces) can, tomato sauce
  • 8 ounces sharp Cheddar
  • 4 scallions, chopped
  1. Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
  2. Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add ½ cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
  3. Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon





Spaghetti Carbonara Low Fat



Spaghetti Carbonara Low Fat
Traditional spaghetti carbonara has 610 calories, 28 grams of fat, and 15 grams of saturated fat per main-course serving. Our Low-Fat Spaghetti Carbonara has 400 calories, 10 grams of fat, and 3 grams of saturated fat per main-course serving.
Recipe type: Pasta
Serves: 6
  • • 1 large egg plus 1 egg white
  • • ⅔ cup Pecorino Romano cheese, grated (see note)
  • • ¼ cup fat-free evaporated milk
  • • 2 tablespoons mayonnaise
  • • 2 ounces Canadian bacon, chopped
  • • 2 slices bacon, chopped
  • • 3 garlic cloves, minced
  • • 1 teaspoon pepper
  • • ⅓ cup white wine
  • • Salt
  • • 1 pound spaghetti (see note)
  1. • 1. Bring 4 quarts water to boil in large pot. Process egg, egg white, cheese, evaporated milk, and 11/2 tablespoons mayonnaise in food processor until smooth; leave mixture in food processor.
  2. • 2. Cook both bacons in large nonstick skillet over medium heat until fat has rendered and bacon is browned, about 7 minutes. Using slotted spoon, transfer bacon to bowl; set aside.
  3. • 3. Add garlic and pepper to fat in pan and cook until fragrant, about 30 seconds. Stir in wine and simmer until slightly thickened, about 1 minute. Remove pan from heat, cover, and keep warm.
  4. • 4. Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1 cup pasta cooking water, drain pasta, and return to pot. Toss pasta with remaining ½ tablespoon mayonnaise until coated.
  5. • 5. With motor running, slowly add wine mixture and ¼ cup hot pasta cooking water to egg mixture and process until smooth and frothy, about 1 minute. Immediately pour egg mixture over hot pasta and toss to combine, adding reserved cooking water as necessary to adjust consistency. Stir in crisp bacon and season with salt. Serve.
Any long, thin pasta such as linguine or fettuccine will also work here. An equal amount of Parmesan cheese may be substituted for the Pecorino, although the cheese flavor will be less pronounced.
Nutrition Information
Calories: 400 Fat: 10 gms Saturated fat: 3 gms


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