Zero Minute Chicken & Rice
Pasta Pomodoro
| By : |
There is nothing better than a classic Italian tomato sauce! We used mezze rigatoni for this recipe, but
this sauce will work wonderfully with any kind of pasta shape. Don’t skimp on the basil at the end! It
adds a bright, fresh flavor that is sure to please. You may also be wondering why we ask for whole
peeled tomatoes, and that’s because they taste the best! Feel free to crush them in your hands and mash
with the back of your spoon to easily incorporate.
| Prep Time | 5 Minutes |
| Cook Time | 10 Minutes |
| Passive Time | 6-7 Minutes, Pot coming to temperature |
| Servings |
4-5 Servings
|
Ingredients
- 1 yellow onion minced
- ¼ cup olive oil
- 2 tsp salt
- 2 cans (28 oz.) whole peeled tomatoes crushed
- 1 lb. rigatoni
- ¾ cup vegetable broth
- ½ cup basil leaves roughly chopped
- Parmesan cheese grated, for serving
Ingredients
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Instructions
- Preheat the inner pot for 10 Minutes on Sauté, Normal/Medium.
- Add the minced onion, olive oil, and salt and sauté until fragrant and translucent, about 7-8 minutes.
- Add the crushed whole peeled tomatoes with their juices, rigatoni, and vegetable broth. Stir to combine.
- Pressure Cook on High for 3 Minutes, and immediately quick release the pressure.
- Add the basil and stir to combine. Serve with a dusting of parmesan cheese.
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