Spiked Cinnamon Coffee
Electric Dutch Oven - Tomato Rigatoni with Bacon & Fennel
| By : |
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
4 servings
|
Ingredients
- 8 slices of bacon chopped fine
- 1 onion chopped fine
- 3 garlic cloves minced
- 2 tsp fennel seeds
- 1/4 tsp red pepper flakes
- 1 28 oz can Diced tomatoes drained with juice reserved
- 2 1/2 cups chicken broth
- 2 cups Water
- 1 lb rigatoni
- 1/2 cup grated Pecorino Romano cheese plus extra for serving
- 2 tbsp Fresh parley finely chopped
- salt and pepper to taste
Ingredients
|
Instructions
- Select SEAR/SAUTE and set the time to 20 minutes. Press START.
- Once preheated, add the bacon, and cook for 5-6 minutes until crispy and browned. Transfer bacon to paper towel-lined plate; set aside.
- Using handle protectors, carefully pour out some of the bacon fat, leaving about 2 tablespoons in the pot.
- Add onion and 1/4 teaspoon salt and cook until onion is softened and translucent for about 3-5 minutes.
- Add garlic, fennel seeds, and pepper flakes, stir well and cook for 1 minute
- Add the drained tomatoes and cook for 6 minutes, stirring occasionally.
- Press CANCEL.
- Add the broth and stir well, scraping the bottom of the pot and lifting any brown bits from the bottom.
- Add water, pasta, and reserved tomato juice.
- Select MANUAL MODE-2 and set the time to 30 minutes. Press START.
- Stir the pasta well, pushing it down into the liquid.
- Place the lid on to bring the cooking liquid to a boil.
- Once boiling, remove the lid and cook the pasta stirring occasionally, pushing the pasta down into the liquid.
- When pasta is cooked, press CANCEL if there is still time remaining.
- Add the bacon, pecorino cheese and parsley and stir well to melt the cheese into the sauce. If needed, adjust the sauce consistency with a splash of extra hot water.
- Season with salt and pepper to taste.
- Optional: Serve with extra cheese and parsley for garnish
All recipes by :
You might also like
Download Recipe App
