Rigatoni all’Amatriciana

Plenty of crispy pancetta pieces add richness while crushed red pepper delivers welcomed heat to this traditional Roman sauce. Finished with a flourish of basil and pecorino, this rigatoni is pasta night done right. Trust us, there won’t be any leftovers!

Makes 4 servings

1 tablespoon olive oil

1 (4-ounce) package diced pancetta

¼ cup minced shallot

5 cloves garlic, minced

2½ cups uncooked rigatoni

1 (15-ounce) can tomato sauce

1½ cups vegetable broth

½ teaspoon kosher salt

¼ teaspoon crushed red pepper Garnish: fresh basil leaves, freshly

grated pecorino cheese

Select SAUTE feature on Instant Pot. Add oil to pot, and heat until hot. Add pancetta; cook, stirring occasionally, until crisp, 4 to 5 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot. Add shallot and garlic to pot; cook, stirring frequently, until softened and fragrant, 1 to 2 minutes. Select CANCEL feature. Add half of pancetta, rigatoni, tomato sauce, broth, salt, and red pepper to pot. Cover and lock lid. Select MANUAL feature. Pressure cook on LOW for 6 minutes. Let pressure release naturally for 10 minutes. Using the handle of a wooden spoon or long tongs, carefully release remaining pressure. Uncover; top with remaining pancetta. Garnish with basil and pecorino, if desired. Serve immediately.

SLOW COOKER DIRECTIONS

In a medium skillet, heat oil over medium-high heat. Add pancetta; cook, stirring occasionally, until crisp, 4 to 5 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add shallot and garlic to skillet; cook, stirring frequently, until softened and fragrant, 1 to 2 minutes. Add drippings and half of pancetta to a 5- to 6-quart slow cooker. Add broth to skillet, scraping browned bits from bottom of skillet with a wooden spoon. Add broth to slow cooker; add tomato sauce, salt, and red pepper. Cover and cook on low for 6 hours. Stir in rigatoni; increase heat to high. Cover and cook until rigatoni is al dente, 15 to 25 minutes. Top with remaining pancetta. Garnish with basil and pecorino, if desired.

Serve immediately.