Amatriciana in a pressure cooker? Many of you will scream sacrilege, especially because by reading the recipe, you will discover that I also add onion…which absolutely does not go in. But I am happy to propose it to you, because the result is delicious, and it’s ideal for those who want to eat well and with flavor, even if they don’t have much time available. In the past, if I hadn’t had my lovely pressure cooker, due to work, I would have gone on just with sandwiches. But no, I’ve always eaten well and especially healthy, because the pressure cooker is also this: the best way to cook foods. Over the years I have experimented with everything in it, and now I can’t do without it. Imagine, there are two of us at home and I own 4, obviously of various sizes. Do not be afraid to use it, because nowadays with the thousand safety valves placed on the lid, it is impossible for something to happen. My mom started using them about 50 years ago, when there was still only one valve: the venting one…so even for those who have always feared it, it’s time to put it to the test. I am sure you will love it immediately.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6.35 oz rigatoni
- 2.65 oz pork cheek
- Half small onion
- 14.11 oz tomato pulp
- Half tbsp extra virgin olive oil
- to taste salt
- to taste grated pecorino romano
- 3/4 cup warm water
Tools
- 1 Pressure Cooker
How to Prepare Amatriciana in a Pressure Cooker
To prepare this delicious dish, you will need very few ingredients, and above all, very little time.
Cut the pork cheek into pieces, slice the onion thinly and place them in the pressure cooker along with half a tablespoon of extra virgin olive oil.
Sauté and immediately after add the pasta, tomato pulp, salt, and mix well.
Add the water, but first pour it into the tomato jar, so as to clean it well and then directly into the pot.
Seal tightly with the lid, lower the lever and place on the stovetop on high heat.
As soon as you hear the loud hiss, lower the flame to almost minimum and cook for 8 minutes.
Turn off the heat, let it vent carefully by lifting the valve lever, and only when no more steam comes out, open the lid.
Stir once more and plate immediately.
Serve your beautiful plate of pasta, sprinkling it with grated pecorino cheese.
If you want, you can put some pecorino cheese in immediately, in the pot itself.
Tips and Variations
I love whole wheat rigatoni, but if you want, you can choose the type of pasta you prefer.
If you don’t want to prepare it with the pressure cooker, then I leave you the recipe for the traditional cooking method: Mezze Maniche all’Amatriciana
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