Instant Pot Spicy Sausage Pasta is a delicious combination of savory Italian sausage, tender pasta shells, fresh spinach, and a creamy, spicy marinara. Ready in minutes, this one-pot recipe delivers rich, restaurant-style flavor with minimal effort.
Pasta dishes are endlessly versatile—perfect for quick weeknight dinners, potlucks, or cozy date nights. If you enjoy this recipe, try other favorites in your collection for variety and inspiration.
Instant Pot Italian Sausage and Pasta
This Instant Pot Spicy Sausage Pasta is one of my go-to meals. It takes under 30 minutes from start to finish, and the pressure cooking gives the sauce a deep, slow-simmered taste without the long wait.
The finished dish is creamy, cheesy, and just spicy enough. Small shell pasta soaks up the sauce and pairs perfectly with browned sausage and wilted spinach. Because everything cooks in one pot, cleanup is easy and there’s no need to drain pasta separately.
Ingredients overview
- Butter — for sautéing and adding richness.
- Aromatics — diced onion and minced garlic to build flavor.
- Italian sausage — hot, sweet, or a mix; remove from casings and crumble.
- Marinara — jarred or homemade, divided.
- Seasonings — hot sauce for heat (or substitute), dried basil, Italian seasoning, and optional red pepper flakes.
- Pasta — small shells work best to capture the sauce, but penne, rigatoni or fusilli are fine.
- Vegetables — fresh baby spinach and diced bell pepper.
- Cream cheese — gives the sauce a silky, creamy finish.
- Beef broth — low-sodium broth; chicken or vegetable broth are suitable alternatives.
Instant Pot pasta cooking time
Cooking time varies by pasta shape and brand. A general guideline is to take the package’s recommended time, halve it, then subtract a minute or two. Use a quick release when pressure cooking to prevent overcooking the pasta.
How to make Instant Pot spicy sausage pasta
- Brown the sausage and aromatics. Use the Sauté function on high. Melt butter, cook the diced onion until softened, then add garlic and bell pepper. Add the sausage, breaking it into crumbles and searing until browned.
- Add sauces and seasonings. Pour in 3 cups of marinara, the beef broth, hot sauce, Italian seasoning, basil, and red pepper flakes. Stir to combine.
- Layer the pasta and spinach. Spread the dry pasta shells over the sauce—do not stir. Smooth them so most are submerged, then pile the spinach on top without stirring.
- Pressure cook. Cancel Sauté, lock the lid, set the valve to sealing, and pressure cook on high for 6 minutes. Perform a quick release when finished.
- Finish the sauce. Open the pot and stir in the remaining 1 cup of marinara and the cream cheese until the sauce is smooth and creamy.
- Serve. Garnish with chopped parsley and freshly grated Parmesan if desired.
Stovetop alternative
If you prefer a stovetop version:
- Boil the pasta according to package directions, reserving a cup of starchy cooking water.
- Sauté onion, garlic, and bell pepper in butter. Brown the sausage, then add marinara, broth, and seasonings. Simmer until slightly reduced.
- Stir in cream cheese until melted, add spinach to wilt, then combine with drained pasta and a splash of reserved pasta water to reach desired consistency.
- Serve with parsley and Parmesan.
Which sausage to use?
Hot Italian sausage adds a bright, herby spice that complements marinara well. For milder flavor, use sweet or a mix of sweet and hot. You can also use turkey or chicken sausage for a lighter option, or try andouille, kielbasa, or smoked sausages for different flavor profiles.
Can I use white pasta instead of whole wheat?
Yes. White pasta usually cooks faster than whole wheat, so reduce the cooking time by a minute or two. Small shells, penne, rigatoni, or fusilli all work well.
Storage and reheating
Cool leftovers completely, then store in an airtight container in the refrigerator for up to 2 days. Freeze for up to one month. Reheat from thawed or refrigerated in the microwave or on the stovetop until heated through.
Recipe tips
- Always use a quick pressure release to avoid overcooked pasta.
- Don’t worry if the spinach seems like a lot—it will wilt down significantly during cooking.
- Add extra crushed red pepper flakes or more hot sauce if you want additional heat.
Instant Pot Spicy Sausage Pasta
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion diced
- 1 red bell pepper diced
- 2 lbs Italian Sausage mild or hot
- 6 cloves garlic minced
- 2 cups beef broth low sodium
- 1/2 cup hot sauce
- 4 cups marinara sauce divided
- 1 teaspoon Italian seasoning
- 1 teaspoon dried sweet basil
- 1/2 teaspoon crushed red pepper flakes or as needed
- 1 lb small shell pasta
- 2 cups spinach fresh
- 8 oz cream cheese
Instructions
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Select Sauté (More/High) on the Instant Pot.
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Add butter and melt. Sauté onion for 2–3 minutes until soft.
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Add garlic and cook 1 minute.
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Add bell pepper and cook 2–3 minutes.
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Add sausage and brown, breaking into crumbles for about 4 minutes.
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Stir in 3 cups marinara, beef broth, hot sauce, Italian seasoning, basil, and red pepper flakes.
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Add pasta on top without stirring, smooth it out, then top with spinach.
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Cancel Sauté mode, lock the lid, and pressure cook on High for 6 minutes. Quick-release when done.
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Open and stir in the remaining 1 cup marinara and cream cheese until smooth, about 2–3 minutes.
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Serve topped with shredded Parmesan and chopped parsley.
Nutrition
