Boiled spaghetti with sausages (pressure cooker Polaris 0305)

Category: Dishes from cereals and flour products

Ingredients
Spaghetti	0.5 packs (200 g)
Fine salt	from 1 tsp
Vegetable oil	1 tbsp. l.
Sausages
Water

Cooking method

Here is a generalized recipe for cooking spaghetti in a pressure cooker. They can be cooked simply for a side dish or along with sausages / wieners.
Option 1.
Using cold water.
1. Place the spaghetti in half in a saucepan.
Layers can be stacked crosswise or simply scattered on top of each other. (It turns out equally well!)
2. Pour cold water 2 cm above the pasta (finger thickness).
3. Add salt and vegetable oil. Stir.
4. Place the sausages on top. (I cut the edges crosswise.)
5. Manual mode: pressure - 3, time - 3 minutes.
6. Turn off heating after beep. Forcibly release the pressure.
7. Drain the water. Arrange the finished spaghetti and sausages on plates.
Spaghetti after stacking on top of each other:
Spaghetti after criss-cross:
Option - 2.
Using hot water.
1. Place the spaghetti, split in half, into the pot of the pressure cooker.
2. Place the sausages on top or on the steaming wire rack.
3. Pour hot water from a kettle 2 cm above the pasta level.
4. Add salt and vegetable oil.
5. "Manual" mode: pressure - 3, time - 4 minutes.
6. Open the pressure cooker after the beep by forcibly relieving pressure. Take out the sausages. Stir the spaghetti. Drain the water.
7. Place spaghetti and sausages on bowls.
Bon Appetit.

The dish is designed for

for 3-4 servings

Cooking program:

Manual mode

Note

1. For spaghetti laid in a criss-cross pattern, more water will be needed, which means that more time will be needed to set pressure. Better then use hot water or boiling water. More salt is needed in this option.

2. You can also boil water in a pressure cooker on the “Warm up” program without closing the valve.

3. I used the grill for sausages due to the fact that after boiling in water in a pressure cooker, they turn out to be more salty than just cooked on the stove.
But for some reason the sausages burst from the pressure. Perhaps due to the unfortunate composition of specific sausages.

sir

Elena,
Cool presentation, kids will definitely not refuse it. I would treat myself to nothing

Shelena

Tatyana, Thank you! Help yourself!
And adults can also cheer up with such a presentation. Sometimes you want everyday dishes to please the eye

olga4166

Shelena, and if the spaghetti is not 200 gr, but more. How much water will you need? And the time?

Shelena

Olya, the amount of spaghetti is indicated only to make it clear how many servings the dish is designed for.
Take at least a whole pack. Water - 2 cm above the level of pasta, the time is the same as mine.
The recipe is universal!

olga4166

Cool ... already in the bookmarks, most importantly, quickly!

It was great to tear them apart from the pressure ...

Shelena

And those that were simply boiled in water remained flat ...

olga4166

In the water in the NE?
Just cooked ... tasted ... taste sleepy!

Shelena

Olya, I am very glad that you did it!

Quote: olga4166

In the water in the NE?

In the water in the NE! On the main photo of the recipe, just like that.
After all, the recipe is assembled from different experiments, therefore the photo is also from different options (this can be seen by dates.).
(For a long time I fought with different modes and times. I wanted to get universal recipe.)

olga4166

Interestingly, and when the sausages are cooked on steam, will any pressure break them?

Shelena

Olya, I can only guess so far, since I rarely cook sausages. I think the composition is to blame and the fact that I cut from ...
I noticed that even when cooking on the stove, sometimes there are such "breaks". Therefore, the composition is still the main version.

olga4166

Shelena, why when cold water is used, then the time is 3 minutes, and when hot, then 4 minutes?

Shelena

Olya, in short - according to the laws of physics (associated with the sublimation of water).

olga4166

Quote: Shelena