Electric Dutch Oven - Tomato Rigatoni with Bacon & Fennel

INSTRUCTIONS

1. Select  SEAR/SAUTE and set the time to 20 minutes. Press START.
2. Once preheated, add the bacon, and cook for 5-6 minutes until crispy and browned. Transfer bacon to paper towel-lined plate; set aside.
3. Using handle protectors, carefully pour out some of the bacon fat, leaving about 2 tablespoons in the pot.
4. Add onion and 1/4 teaspoon salt and cook until onion is softened and translucent for about 3-5 minutes.
5. Add garlic, fennel seeds, and pepper flakes, stir well and cook for 1 minute
6. Add the drained tomatoes and cook for 6 minutes, stirring occasionally.
7. Press CANCEL.
8. Add the broth and stir well, scraping the bottom of the pot and lifting any brown bits from the bottom.
9. Add water, pasta, and reserved tomato juice.
10. Select  MANUAL MODE-2 and set the time to 30 minutes. Press  START.
11. Stir the pasta well, pushing it down into the liquid.
12. Place the lid on to bring the cooking liquid to a boil.
13. Once boiling, remove the lid and cook the pasta stirring occasionally, pushing the pasta down into the liquid.
14. When pasta is cooked, press CANCEL if there is still time remaining.
15. Add the bacon, pecorino cheese and parsley and stir well to melt the cheese into the sauce. If needed, adjust the sauce consistency with a splash of extra hot water.
16. Season with salt and pepper to taste.
17. Optional: Serve with extra cheese and parsley for garnish