Rigatoni with Tomatoes and Pancetta - Barilla al Bronzo Mezzi Rigatoni

Описание: This is one of the simplest yet most delicious pasta recipes ever! Steve raved about it and we both enjoyed it throughout the week for work lunches. It’s deceptively complex and elegant even though the ingredients aren’t all that fancy. I could see plating this up for a dinner party and serving it with a good chardonnay.

NOTES:
• Pasta Choice: Use any pasta you like that is similar in size to rigatoni and that has holes or grooves to catch the small bits of tomatoes and pancetta. Think along the lines of penne, ziti, fusilli, radiatore, and the like. Also note that most pasta is sold in 12 or 16 oz boxes so you may need to adjust your liquids and cooking times depending on the specific box you choose. [I am not sponsored by Barilla – simply pulled this box from my pantry.]
• Cooking Liquid: General rule for pasta is to use 8 oz liquid for every 4 oz pasta. For a 12 oz box, you would need 24 oz liquid (3 cups) and for a 16 oz box, you need 32 oz liquid (4 cups). In this video I had a 14 oz box which calls for 28 oz liquid (3½ cups). This includes all liquids which are ½ cup white wine and 3 cups chicken broth which adds up to 3½ cups. There is a small amount of liquid in the onions and canned tomatoes, but not enough to change the math.
• Cooking Time: General rule for pasta is to cook for half the stovetop time that’s printed on the box, defaulting to the lower minute if it’s an other number. This box says 15 minutes on the stovetop, half of that is 7.5, so my cook time is rounded down to 7 minutes. Remember that you can always add time if the pasta isn’t to your liking, but you can’t undo mushy pasta.

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Instant Pot Duo Mini (3 Quart): https://amzn.to/2SxJo5d
Instant Pot Duo 6qt: https://amzn.to/43bDS9Q

Today’s Ingredients:
6 oz pancetta, small diced
(optional: extra virgin olive oil to make up 2TB if there’s not enough pancetta fat rendered)
1 medium onion, diced
4 cloves garlic, minced
1 TB anchovy paste
2 tsp fennel seeds
½ tsp salt
½ tsp red pepper flakes (optional)
½ cup dry white wine (chardonnay in the video) use chicken broth if you avoid alcohol
14.1 oz uncooked rigatoni (Barilla Al Bronzo Mezzi Rigatoni Pasta in the video)
14.5 oz can diced tomatoes, preferably fire-roasted
3 cups chicken broth
¼ cup grated pecorino romano cheese
salt & black pepper, to taste

Optional Toppings:
• reserved crispy pancetta
• grated pecorino romano
• chopped fresh parsley
• garlic bread

Instructions:
1. Preheat the Instant Pot on the highest sauté and add the pancetta when the display reads “HOT.” Cook, stirring every couple minutes, until crisped and fat has rendered out. Use a slotted spoon to move the pancetta to a paper towel lined plate and reserve for later. Leave 2-3 tablespoons of fat in the pot, pouring out excess fat or adding olive oil if there’s not enough.
2. Add the onion and cook, stirring once or twice, until just softened.
3. Add garlic, anchovy paste, fennel seeds, salt, and red pepper flakes. Cook, stirring continuously, for just another minute. No longer or you may scorch the garlic.
4. Add the white wine and deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits to avoid getting a “BURN” warning later. [Substitute chicken broth if you avoid alcohol.]
5. Layer the pasta over the top, evenly. Then layer the diced tomatoes over the pasta. Use some chicken broth to swish out the can and pour all of the broth around the edges. Use a spatula to spread and press down, but don’t stir up the bottom. [The goal is to maintain a layer of liquid/onions between the pot and pasta so the pasta won’t have a chance to stick before the pot comes up to pressure. After that, everything will mingle together.]
6. Lock and seal the lid and cook on high for 5-7 minutes (half the stovetop time on the pasta box), followed by a quick pressure release.
7. Stir in the grated cheese and three-fourths of the cooked pancetta – saving the last quarter for a crispy topping. Taste and adjust seasoning to your liking. Cover loosely 10-15 minutes to let the sauce fully absorb into the pasta.
8. Serve with optional toppings and ENJOY!