This easy Ninja Foodi spaghetti recipe is a great quick meal for those busy weeknights. Ready in under 30 minutes and packed full of flavor. If you have a pressure cooker like an instant pot, this pasta can easily be made in it!
As a busy mama of 4, I definitely love quick, easy meals for my family. But I also don’t want to sacrifice on flavor.
When pressure cooking this pasta dish, it takes only the time to cook the sausage, and the time for the cooker to come to pressure, plus a natural release of 10 minutes.
So, you’ll have a delicious spaghetti dinner on the table in under 30 minutes. And most of that time is hands off while the pressure cooker does its thing.
One thing that I absolutely love about using my Ninja Foodi, it makes one pot cooking simple. I cooked the sausage using the Sear/ Sauté function. And then pressure cooked the remaining ingredients.
I didn’t need multiple pots/pans or even the use of a strainer to drain the pasta water.
I use this 8qt Ninja Foodi and it works well for our family of six.
- 1 pound ground sausage
- 3 garlic cloves, chopped
- 1 small onion, chopped
- 1 teaspoon salt
- 2 teaspoons Primal Palate Amore seasoning or Italian Seasoning of choice
- 1 teaspoon olive oil
- 1/2 cup chicken broth
- 3 cups water
- 1 cup fresh grape tomatoes
- 18.3 oz jar crushed tomatoes
- fresh basil as garnish (optional)
- fresh shredded parmesan cheese as garnish (optional)
- 1 lb spaghetti noodles
- Use the sear/sauté function on the Ninja Foodi to sauté the garlic and onions with the olive oil. Add the ground sausage. Brown the meat until cooked through and break up the sausage into desired size.
- Once meat is cooked, turn off the sear function and add the broth. Stir and scrape up any pieces of meat off of the bottom of the cook pan.
- Add the grape tomatoes and crushed tomatoes. There is no need to stir the ingredients. Gently add the water to the pan.
- Break up the spaghetti noodles in half and loosely layer in criss cross pattern. It is important to loosely layer the pasta to avoid it clumping together and to properly cook during pressure cooking.
- Add the pressure cooking lid and set the vent to the seal position.
- Set the pressure cook time to zero and press start. The time to come to pressure will be about 10 minutes or so. Once the pressure has been reached, set a timer for 10 minutes and allow for natural pressure release.
- After the 10 minutes of natural pressure release, switch the vent to release any remaining pressure. Then carefully remove the lid.
- Gently stir the pasta. Allow for a few minutes of rest time for any extra liquid to absorb.
- Serve with basil and freshly shredded parmigiano cheese if desired.
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Amount Per Serving: Calories: 400Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 47mgSodium: 1493mgCarbohydrates: 33gFiber: 4gSugar: 7gProtein: 16g