Originally Posted by ruffus
I would like to know if someone has tips on how to avoid burning spaghetti sauce in a pressure cooker? Thanks
I can't believe some of the responses you got! You can absolutely
make sauce in the pressure cooker - from fancy to easy.
Sausage is a good starter, but plain tomato and any classic Italian pasta sauce can be done under pressure.
20 minutes is entirely too
long to cook a pasta sauce under pressure (unless you are doing the classic bolognese) and could explain the scorching problems some people are talking about.
The most important points are:
1. Use chopped or whole tomatoes so that the pan can reach pressure quickly.
2. Do not overcook the sauce.
3. If your pressure cooker is larger than 6L, add a couple extra tablespoons of water (your pressure cooker needs it).
4. Cook pasta one minute less than you usually would - pressure cooked pasta sauce can be pretty hot and it will keep cooking the pasta once you stir them together.
You can also cook the pasta directly in the sauce - but I'm still working on perfecting the "secret formula" for the right pasta shape, and quantity of liquid so that the results can be predictably al-dente!
happy pressure cooking, and let us know about your results!
hip pressure cooking