This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Utensils
Wooden Spoon
Step 1
Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTÉ and set to 4. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.
Step 2
After 5 minutes, place onion and olive oil in the pot. Cook for 2 minutes, then add salt, oregano, basil, black pepper, and crushed red pepper. Continue cooking, stirring occasionally, until onions are lightly browned and translucent, about 5 minutes.
Step 3
Add remaining ingredients, except mozzarella and pepperoni slices, to pot. Close lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position.
Step 4
The temperature will default to HIGH, which is the correct setting. Set time to 6 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 15 minutes before cooking begins).
Step 5
When cooking is complete, naturally release the pressure for 10 minutes. Then quick release pressure by turning the pressure release valve to the VENT position. Move slider to AIR FRY/STOVETOP to unlock the lid, then carefully open it.
Step 6
Stir the sauce with a wooden spoon, crushing tomatoes in the process.
Step 7
Cover pasta mixture evenly with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices.
Step 8
Close crisping lid. Select AIR FRY, set temperature to 400°F, and set time to 5 minutes. Select START/STOP to begin cooking.
Step 9
When cooking is complete, serve immediately.
Step 1
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
After 5 minutes, place onion and olive oil into the pot. Cook for 2 minutes, then add salt, oregano, basil, black pepper, and crushed red pepper.
Step 3
Continue cooking, stirring occasionally, until onions are lightly browned and translucent, about 5 minutes.
Step 4
Add remaining ingredients, except mozzarella and pepperoni slices, to pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Step 5
Select PRESSURE and set to HIGH. Set time to 6 minutes. Select START/STOP to begin.
Step 6
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 7
Stir the sauce with a wooden spoon, crushing tomatoes in the process.
Step 8
Cover pasta mixture evenly with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices.
Step 9
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 5 minutes. Select START/STOP to begin.
Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTÉ and set to 4. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 2 of 9
After 5 minutes, place onion and olive oil in the pot. Cook for 2 minutes, then add salt, oregano, basil, black pepper, and crushed red pepper. Continue cooking, stirring occasionally, until onions are lightly browned and translucent, about 5 minutes.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 3 of 9
Add remaining ingredients, except mozzarella and pepperoni slices, to pot. Close lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 4 of 9
The temperature will default to HIGH, which is the correct setting. Set time to 6 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 15 minutes before cooking begins).
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 5 of 9
When cooking is complete, naturally release the pressure for 10 minutes. Then quick release pressure by turning the pressure release valve to the VENT position. Move slider to AIR FRY/STOVETOP to unlock the lid, then carefully open it.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 6 of 9
Stir the sauce with a wooden spoon, crushing tomatoes in the process.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 7 of 9
Cover pasta mixture evenly with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 8 of 9
Close crisping lid. Select AIR FRY, set temperature to 400°F, and set time to 5 minutes. Select START/STOP to begin cooking.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 9 of 9
When cooking is complete, serve immediately.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 2 of 10
After 5 minutes, place onion and olive oil into the pot. Cook for 2 minutes, then add salt, oregano, basil, black pepper, and crushed red pepper.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 3 of 10
Continue cooking, stirring occasionally, until onions are lightly browned and translucent, about 5 minutes.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 4 of 10
Add remaining ingredients, except mozzarella and pepperoni slices, to pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 5 of 10
Select PRESSURE and set to HIGH. Set time to 6 minutes. Select START/STOP to begin.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 6 of 10
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 7 of 10
Stir the sauce with a wooden spoon, crushing tomatoes in the process.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 8 of 10
Cover pasta mixture evenly with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 9 of 10
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 5 minutes. Select START/STOP to begin.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (16 ounces)
dry rigatoni pasta
4 cups
shredded mozzarella cheese, divided
1 package (6 ounces)
thin-sliced pepperoni
Step 10 of 10
When cooking is complete, serve immediately.
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (840g)
peeled tomatoes
1 can (840g)
tomato puree
240ml
red wine
480ml
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
1 box (480g)
dry rigatoni pasta
320g
shredded mozzarella cheese, divided
1 package (180g)
thin-sliced pepperoni
1
large onion, peeled, cut in half, sliced in half-moon shapes
2 tablespoons
extra-virgin olive oil
Kosher salt, as desired
1/2 teaspoon
dried oregano
1/2 teaspoon
dried basil
Ground black pepper, as desired
1/4 teaspoon
crushed red pepper
6
large cloves garlic, peeled, minced
1 can (28 ounces)
peeled tomatoes
1 can (28 ounces)
tomato puree
1 cup
red wine
2 cups
chicken stock
1
pepperoni sausage (about 8 inches), cut in small pieces
