Electric Dutch Oven - Tomato Rigatoni with Bacon & Fennel


  • 8 slices of bacon
  • 1 onion
  • 3 garlic cloves
  • 2 tsp fennel seeds
  • 1/4 tsp red pepper flakes
  • 1 28 oz can Diced tomatoes
  • 2 1/2 cups chicken broth
  • 2 cups Water
  • 1 lb rigatoni
  • 1/2 cup grated Pecorino Romano cheese
  • 2 tbsp Fresh parley
  • salt and pepper to taste
  • Select  SEAR/SAUTE and set the time to 20 minutes. Press START. 
  • Once preheated, add the bacon, and cook for 5-6 minutes until crispy and browned. Transfer bacon to paper towel-lined plate; set aside.
  • Using handle protectors, carefully pour out some of the bacon fat, leaving about 2 tablespoons in the pot.
  • Add onion and 1/4 teaspoon salt and cook until onion is softened and translucent for about 3-5 minutes.
  • Add garlic, fennel seeds, and pepper flakes, stir well and cook for 1 minute
  • Add the drained tomatoes and cook for 6 minutes, stirring occasionally.
  • Press CANCEL.
  • Add the broth and stir well, scraping the bottom of the pot and lifting any brown bits from the bottom.
  • Add water, pasta, and reserved tomato juice.
  • Select  MANUAL MODE-2 and set the time to 30 minutes. Press  START. 
  • Stir the pasta well, pushing it down into the liquid.
  • Place the lid on to bring the cooking liquid to a boil.
  • Once boiling, remove the lid and cook the pasta stirring occasionally, pushing the pasta down into the liquid.
  • When pasta is cooked, press CANCEL if there is still time remaining.
  • 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.
  • Season with salt and pepper to taste.
  • Optional: Serve with extra cheese and parsley for garnish
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