Orecchiette Sausage Ragu from “Milk Street Instant Pot”

A few pics of prep

This recipe was sooooo fast! It only took 4 minutes (+ preheat) to make. I left the extra salt out because of the salt content of the puree and pecorino romano- I thought it would be salty enough. The only thing I would’ve added would be more black pepper. Also maybe heavy cream as a drizzle at the end. I was right about the salt content I think. The end dish was plenty salty and flavorful.

Another note would be to make sure the sausage is more uniform. I would even go so far as making little balls instead of just tearing the raw sausage apart. I ended up with large chunks of sausage in the end dish.

My new Hedley and Bennet apron