Ina Garten’s recipe for Rigatoni with sausage and fennel in the Jan/Feb edition of Food Network magazine caught my eye. I purchased all the needed ingredients and had planned to use my Instant Pot. This evening as I started to prep, I noticed that I had purchased bok Choy, not fennel. Oh well, omit the fennel and move on! Then I got cold feet about using a brand new recipe that was not intended for the instant pot. I opted to perfect the sauce in a sauté pan on the stove and cook the rigatoni in the Instant Pot.
Instant Pot Rigatoni
Place dry pasta into Instant Pot with 4 cups of water and a splash of olive oil to eliminate sticking. Turn Instant Pot to MANUAL for 4 minutes. When Instant Pot chimes, release handle to the venting position. NOTE TO SELF: the pot started spewing liquid everywhere….then I read the manual that stated “When cooking food with large liquid volume or starch content, immediately turn the steam release handle back to the sealing position at the first sign of spattering.” It pays to read.
Once the pasta was done in the Instant Pot, I removed and added to the sauce on the stove. The creamy sausage sauce was delicious and the rigatoni was cooked to perfection.