Note: you might be looking for jokes in this recipe. Well, the joke's on you. The recipe is the joke because pressure cooked spaghetti is the most absurd thing I've ever heard of. Have a nice day.
Epiphany: I need pressure-cooked spaghetti and meatballs. Now. In my kitchen. In my parents sink, which they begrudgingly help me clean because I was the one who made dinner, after all.
Does this statement apply to you? Probably not. Even so, here’s a recipe, from my quarantined kitchen/mad scientist’s laboratory to yours:
For the sauce:
3 tablespoons extra-virgin olive oil
3 garlic cloves, very thinly sliced
½ teaspoon ground black pepper
1 can crushed/diced tomatoes
1 teaspoon kosher salt
2 fresh basil sprigs or 1 teaspoon dried basil
½ teaspoon dried Italian seasoning
1 tube tomato paste
½ teaspoon dried rosemary
8 ounces spaghetti (the thicker, the better), broken in half
For the meatballs:
1 pound ground beef
¼ cup panko bread crumbs
2 tablespoons chopped basil, or 1 tablespoon dried basil
1 large egg
1 teaspoon kosher salt
2 garlic cloves, minced
1 tablespoon onion powder
½ tablespoon ground black pepper
Set pressure cooker to saute function, and, leaving the lid off, heat olive oil in the pot. Stir in garlic and pepper and let sizzle for about a minute, until fragrant. Stir in canned tomatoes, and remaining spices-- but not tomato paste-- stirring occasionally for ten minutes.
Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, basil, egg, salt, onion, pepper, and garlic. Roll into 1-inch balls.
Pour 1 cup of water into the sauce in the pot, making sure that nothing sticks to the bottom (or it might burn). Place spaghetti over the sauce. Stir gently, then top with the meatballs.
Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. The sauce will most likely have separated. To re-thicken, add tomato paste and stir. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy. Enjoy!
If you’d like, you could send a picture of-- or a reflection on-- your experience making the recipe to thursdetention@gmail.com. If we don’t respond, it’s probably because we’re eating our own pressure-cooked spaghetti and meatballs, and they’re probably better than yours.
Epiphany: I need pressure-cooked spaghetti and meatballs. Now. In my kitchen. In my parents sink, which they begrudgingly help me clean because I was the one who made dinner, after all.
Does this statement apply to you? Probably not. Even so, here’s a recipe, from my quarantined kitchen/mad scientist’s laboratory to yours:
For the sauce:
3 tablespoons extra-virgin olive oil
3 garlic cloves, very thinly sliced
½ teaspoon ground black pepper
1 can crushed/diced tomatoes
1 teaspoon kosher salt
2 fresh basil sprigs or 1 teaspoon dried basil
½ teaspoon dried Italian seasoning
1 tube tomato paste
½ teaspoon dried rosemary
8 ounces spaghetti (the thicker, the better), broken in half
For the meatballs:
1 pound ground beef
¼ cup panko bread crumbs
2 tablespoons chopped basil, or 1 tablespoon dried basil
1 large egg
1 teaspoon kosher salt
2 garlic cloves, minced
1 tablespoon onion powder
½ tablespoon ground black pepper
Set pressure cooker to saute function, and, leaving the lid off, heat olive oil in the pot. Stir in garlic and pepper and let sizzle for about a minute, until fragrant. Stir in canned tomatoes, and remaining spices-- but not tomato paste-- stirring occasionally for ten minutes.
Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, basil, egg, salt, onion, pepper, and garlic. Roll into 1-inch balls.
Pour 1 cup of water into the sauce in the pot, making sure that nothing sticks to the bottom (or it might burn). Place spaghetti over the sauce. Stir gently, then top with the meatballs.
Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. The sauce will most likely have separated. To re-thicken, add tomato paste and stir. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy. Enjoy!
If you’d like, you could send a picture of-- or a reflection on-- your experience making the recipe to thursdetention@gmail.com. If we don’t respond, it’s probably because we’re eating our own pressure-cooked spaghetti and meatballs, and they’re probably better than yours.