Rigatoni with Tomatoes and Pancetta in the Instant Pot

A Southern Italian comfort made easy, perfect for lazy nights in and days on-the-go

Have you ever tried cooking pasta in your Instant Pot? We know a few people who balked at the idea because it sounds like the start of a soggy disaster. But this delicious rigatoni recipe proves that the Instant Pot can also cook pasta to perfection with just the right amount of water.

This pasta recipe is complete with cured pork and fragrant fennel seeds doused in a rich and tangy tomato sauce. You can easily pack this dish into your reusable lunch box or Stasher bag and enjoy it on-the-go.

Rigatoni with Tomatoes and Pancetta in the Instant Pot

Ingredients:

• 114g pancetta chopped fine
• 1 onion chopped fine
• 1/4 tsp table salt
• 3 garlic cloves minced
• 2 anchovy fillets rinsed, patted dry, and minced
• 2 tsp fennel seeds lightly cracked
• 1/4 tsp red pepper flakes
• 1 can diced tomatoes 794g
• 2 cups chicken broth
• 1 1/2 cups water
• 450g rigatoni
• 1/4 cup grated Pecorino Romano cheese plus extra for serving
• 2 tbsp minced fresh parsley

Instructions:

1. 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 a paper towel–lined plate; set aside for serving.
2. 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.
3. 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 the lid, allowing steam to escape away from you.
4. 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.

Additional Notes:

• Pressure Cook and Manual buttons are interchangeable.

Recipe and photograph by Mediterranean Instant Pot Cookbook by America's Test Kitchen.

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