Rigatoni with Tomatoes and Pancetta

By: Mediterranean Instant Pot Cookbook by America's Test Kitchen

Rigatoni with Tomatoes and Pancetta
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4-6 servings, anchovy fillets, can diced tomatoes, chicken broth, contributed, cook 50 min, dinner, easy, fennel seeds, garlic cloves, grated pecorino romano cheese, instant pot dinner recipes, instant pot pasta, instant pot pasta recipes, instant pot recipe, main course, Mediterranean Instant Pot Cookbook by America's Test Kitchen, minced fresh parsley, modern, onion, pancetta, prep 10 min, pressure cook, pressure cooker recipes, red pepper flakes, rigatoni, sauté, table salt, water

prep icon Prep Time
10 min
cook icon Cook Time
50 min

serving icon Servings
4-6 servings
Ingredients
  • 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
Instructions
  • 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.
Notes
  • *Pressure Cook and Manual buttons are interchangeable
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