PRACTICAL TIME: 8 minutes PRESSURE TIME: 9-10 minutes COOKING TIME: 7 minutes, plus 5 minutes in Warm BUTTON TO USE: Pressure cook RELEASE TYPE: Quick Release MAKE AHEAD: Can be made up to 1 day in advance Serves 6 2 tablespoons of extra virgin olive oil 1/2 medium onion, chopped into 6 mm (1/4 inch) pieces 3 cloves of garlic, finely chopped 4 cups (1 liter) of water 2 pinches of ground chili 1/2 teaspoon of salt 1 lb (454 g) rigatoni 2 cups (473ml) of tomato sauce 1/2 cup (118ml) heavy cream 1/4 teaspoon black pepper 3 large basil leaves, cheesecloth grated Parmesan cheese
Preparation Press Sauté and when the display shows "Hot," add the oil, onions, and garlic to the inner pot. Cook for 3 minutes, stirring frequently. Press Cancel. Add the water, ground chili, and salt and stir. Add the pasta and stir. Secure the lid, ensuring the steam release handle is in the Seal position. Press the pressure cook button and set the cooking time to 7 minutes. When the cooking time is complete, turn the steam release handle to the vent position to quickly release the pressure. Remove the lid and allow the pot to remain warm. Stir the pasta. Add the tomato sauce, half-and-half or cream, and pepper, stir, and let heat for 5 minutes. Press Cancel. Stir again and serve with basil sprinkled on top. Add Parmesan cheese if desired.
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