This Instant Pot Rigatoni combines tomato sauce with mascarpone cheese to make a rich and creamy pasta which is perfect for date nights or whenever you want to eat a really nice bowl of pasta!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Italian

Ingredients

  • 1 tablespoon olive oil (extra-virgin)
  • 1 medium sweet onion (chopped)
  • 4-5 large garlic cloves (chopped)
  • 1/2 teaspoon salt (or to taste)
  • 1.5 teaspoon Italian seasoning
  • 1 cup water (8 oz/240 ml)
  • 1 tablespoon tomato paste
  • 3/4 teaspoon balsamic vinegar
  • 1 teaspoon sugar (to taste)
  • 14 oz crushed tomatoes (around 1 & 1/2 cup of crushed tomatoes)
  • 8 oz rigatoni pasta
  • 2-3 tablespoons heavy cream
  • 2 tablespoons mascarpone cheese
  • 3/4 teaspoon crushed chili flakes (adjust to taste)
  • handful of spinach (chopped)

To serve

  • freshly ground black pepper
  • fresh basil
  • parmesan cheese (optional)

Method

  1. Press the sauté button on your Instant pot, then press the sauté button again to set sauté to "less" (some models might have the "adjust" button for this). Once it displays hot, add olive oil. Then add the chopped onion and garlic cloves.
  2. Stir well, then add in 1/2 teaspoon salt. Cook the onions and garlic for 4 to 5 minutes until softened. Once done, add in the Italian seasoning and give a mix.
  3. Then add 1 cup (8oz/240 ml) water and stir. Scrape the bottom of the pot with a wooden spatula to deglaze the pot and remove any browned bits that might have stuck to the bottom of the pot from sautéing the onions (although this is unlikely since we sauté on "less").
  4. Next, add the tomato paste, balsamic vinegar and sugar. Then add in 14 oz of crushed tomatoes. This is around 1 & 1/2 cups of crushed tomatoes. Give a stir.
  5. Add in the rigatoni pasta and then using your spatula, press the pasta slightly so that it's under the liquid a little.
  6. Close the pot with the lid and press the pressure cook/manual button and cook on high pressure for 8 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 2 minutes and then do a quick pressure release.
  7. Press the sauté button again (it will be on "less" since that's how it was before), add in the cream. Then add in the mascarpone cheese. Stir until everything is well combined and the cheese melts. Also add 3/4 teaspoon crushed red chili flakes. You can add more to taste.
  8. Add in handful of chopped spinach. Stir and cook for 1 minute, unplug the pot. Taste test and add more salt at this point if needed. Serve the pasta with freshly cracked black pepper, fresh basil. You can also top with some parmesan cheese!

Stove-top Instructions

  1. Boil the pasta according to the instructions on the package and set aside. Heat a large pan on medium heat. Once hot, add olive oil and then add garlic, onion along with 1/2 teaspoon salt. Cook for around 4 to 5 minutes until the onions soften. Then add the Italian seasoning, tomato paste, balsamic vinegar and sugar. Give a quick stir. Add in the crushed tomatoes and let it heat up for 1 minute. Then add in the cream and mascarpone cheese mix until cheese melts and everything is nice and smooth. Add in the boiled pasta, mix until it's well coated with the sauce. Add the spinach and cook for 1 minutes. Add in the crushed pepper flakes. Stir and remove pan from heat. Serve with fresh black pepper, basil and parmesan cheese!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.