Instant Pot Rigatoni with Tomatoes and Pancetta

Name: Instant Pot Rigatoni with Tomatoes and Pancetta
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 4 ounces, pancetta, chopped fine; 1 , onion, chopped fine; 1/4 teaspoon, table salt; 3 , garlic cloves, minced; 2 , anchovy fillets, rinsed, patted dry, and minced; 2 teaspoons, fennel seeds, lightly cracked; 1/4 teaspoon, red pepper flakes; 1 (28-ounce) can, diced tomatoes; 2 cups, chicken broth; 1 1/2 cups, water; 1 pound, rigatoni; 1/4 cup, grated Pecorino Romano cheese, plus extra for serving; 2 tablespoons, minced fresh parsley

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Cured pork, bolstered by fragrant fennel seeds, doused in a rich tomato sauce with a hint of chile, and served over perfectly al dente pasta, is a southern Italian classic.

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES4 to 6

TIME1 hour

Instant Pot Rigatoni with Tomatoes and Pancetta

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

WHY THIS RECIPE WORKS

Inspired by our Creamy Spring Vegetable Linguine, we set out to create a heartier, more robust pasta meal but with the same level of ease. We rendered the fat from some chopped pancetta using the Instant Pot's sauté function, and used it to...

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