Spaghetti with meatballs in a slow cooker in 20 minutes

Ingredients:

• 450 g raw Italian sausage, casings removed
• 3 tbsp. l. olive oil
• 4 cloves garlic, thinly sliced
• 220 g spaghetti, broken in half
• 1 can (800 g) of canned tomato puree, preferably San Marzano
• 2 sprigs of basil
• A pinch of crushed red pepper flakes
• 1/4 cup freshly grated Parmesan (about 25g) + extra for serving
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Form the sausage meat into 16 meatballs (each about 30 grams (1 oz) and 2.5 cm (1 inch) in size). Set the slow cooker to high heat for frying. Add the olive oil; once it begins to shimmer, add the meatballs and cook until golden brown on one side, about 2 minutes.
2. Flip the meatballs and add the garlic. Cook until the meatballs are browned on the other side and the garlic is soft, another 1-2 minutes. Place the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes, and 2 tablespoons of salt. Gently toss to coat all the spaghetti.
3. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 6 minutes. Once the cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete (this should take approximately 2 minutes). Being careful not to burn yourself with residual steam, open and remove the lid.
4. Serve sprinkled with grated Parmesan. The sauce will thicken as it cools.