fresh shredded pecorino parmesan cheese as garnishoptional
Instructions
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. Stir in the salt & Italian seasonings.
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 pecorino or parmesan cheese if desired.