Rigatoni with Tomatoes and Pancetta


  • 4 oz pancetta
  • 1 onion
  • 1/4 tsp table salt
  • 3 garlic cloves
  • 2 anchovy fillets
  • 2 tsp fennel seeds
  • 1/4 tsp red pepper flakes
  • 1 can diced tomatoes
  • 2 cups chicken broth
  • 1 1/2 cups Water
  • 1 lb rigatoni
  • 1/4 cup grated Pecorino Romano cheese
  • 2 tbsp minced fresh parsley
  • Using highest sauté function, cook pancetta in Instant Pot, stirring often, until browned and fat is well rendered, 6 to 10 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate; set aside for serving.
  • Add onion and salt to fat left in pot and cook, using highest sauté function, until onion is softened, about 5 minutes. Stir in garlic, anchovies, fennel seeds, and pepper flakes and cook until fragrant, about 1 minute. Stir in tomatoes and their juice, broth, and water, scraping up any browned bits, then stir in pasta.
  • Lock lid in place and close pressure release valve. Select Pressure Cook function on High and cook for 5 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  • Stir in Pecorino and season with salt and pepper to taste. Transfer to serving dish and let sit until sauce thickens slightly, about 5 minutes. Sprinkle with parsley and reserved pancetta. Serve, passing extra Pecorino separately.
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