Pepper alla Vodka Pasta
rich creamy, sauce with hidden veggies
Equipment
Ingredients
- ½ can diced tomatoes ½ a 14.5 ounce can
- ¼ cup sundried tomatoes drained
- ½ bell pepper
- 1.5 fully cooked links of sausage Boar's Head Robust Italian Chicken Sausage
- 4 cloves minced garlic
- ⅛ cup diced white onion
- 2 cups chicken broth
- 8 ounces Banza pasta dry
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon parsley
- ⅛ teaspoon black pepper
- ⅛ teaspoon ground red pepper
- 2 ounces ⅓ less fat cream cheese
Instructions
- Dice the onion and slice the sausage, set aside.
- Chop the half pepper up into smaller pieces so it is easier to blend. Blend tomatoes, sundried tomatoes and bell pepper until smooth then set aside.
- Turn your Instapot to the saute setting. When the display says HOT add in the garlic and diced onion and saute for 1-2 minutes, until slightly soft.
- Add in the pasta noodles (dry). Pour the broth and blended tomatoes around the pasta.
- Add in the seasonings and stir to combine, top with the cooked sausage.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it (set to 6 if you like the pasta softer).
- When the time is up let the pot sit for 3 minutes and then move the valve to venting. Remove the lid, it will be water-y, that is okay.
- Turn the pot to saute. Add the cream cheese into the pot. Stir until melted.
myWW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 8
💙: 8
💜: 8
✔️: 315 calories
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