SPICY ITALIAN SAUSAGE MAC AND CHEESE

8 portions (about 1-1/4 cups)


	PAM® Extra Virgin Olive Oil No-Stick Cooking Spray
1 lb	Hot Italian pork sausage
1/4 tsp	Crushed red pepper flakes
4 cloves	Garlic, minced
1 lb	Medium shell pasta, uncooked
1 tsp	Dried oregano
1-3/4 cups	Angela Mia® Fire Roasted Diced Tomatoes, undrained
3-1/2 cups	Water
2 tbsp	Butter
1 cup	Heavy (whipping) cream
8 oz	Fontina cheese, shredded (2 cups)
4 oz	Whole milk mozzarella cheese, shredded (1 cup)
4 oz	Asiago cheese, shredded (1 cup)
1/2 cup	Shredded Parmesan cheese
1/4 cup	Fresh basil, chiffonade

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Spray 6-quart multicooker pot with cooking spray. Select sauté function and add sausageand pepper flakes to pot. Cook until browned and crumbled, about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in pasta, undrained tomatoes, oregano, water and butter. Place lid on pot and close pressure release valve. Select high pressure cook function and set for 2 minutes.
Step 2

When time is up, allow for natural pressure release for 2 minutes before opening the pressure release valve to quick release the remaining steam; carefully remove lid. Stir in cream and cheeses until creamy and smooth. Add basil and serve