This is a great dish for those hot summer nights, when you have a ton of fresh garden vegetables, but don’t want to cook on the stove.
1 pound sausage
1 8 oz. can cream of mushroom soup
16 oz. of crushed tomato
1 1/2 cup water
1 box angel hair pasta
1 summer squash
2 cloves of garlic
1/2 cup tablespoon fresh parsley
1/4 cup tablespoon fresh dill
salt and pepper to taste
grated Parmesan if desired
Press the rice button on the pressure cooker. Chop up the sausage and brown in the pot. Add the cream of mushroom, crushed tomato and water. Stir in the pasta. Be sure it is fully submerged in the liquid. Chop up all your fresh veggies and herbs and put on top of the pasta. Seal the lid and adjust the rice timer to 10 minutes. When it done, vent the steam and remove the lid. Stir thoroughly and sever.
*** This is also great served chilled for those sticky summer evening where you just want a nice cool refreshing meal.****