Pork Ribs in San Marzano and Fresh Tomato Sauce with Rigatoni

 

🥘 Ingredients:

• 500g–700g pork ribs

• 2 tablespoons olive oil

• 6–8 cloves garlic, minced

• 2 cans (800g total) San Marzano tomatoes

• 6 tablespoons sun-dried tomato paste

• 2–3 ripe fresh tomatoes, chopped

• 1 cup water or chicken broth

• 1–2 teaspoons fish sauce (to taste)

• Salt and pepper to taste

• ½–1 teaspoon dried Italian herbs (oregano, basil mix)

• A handful of fresh basil, chopped

• 400g RUMO Rigatoni pasta

• (Optional) 1 small knob of butter for finishing

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🔥 Instructions:

1. Sear the ribs (optional but recommended):
Set Instant Pot to Sauté. Add olive oil.
Season ribs lightly with salt and pepper.
Sear ribs in batches until browned on all sides (2–3 minutes per side). Remove and set aside.

2. Sauté the garlic:
In the same pot, add a little more olive oil if needed.
Sauté minced garlic for about 30 seconds until fragrant.

3. Build the base sauce:
Add into the pot:

• Crushed San Marzano tomatoes

• Sun-dried tomato paste

• 1 cup water or broth

• Fish sauce

• Light seasoning with salt and pepper (you’ll adjust later)
  Stir well to combine.

4. Pressure cook:
Return the ribs to the pot.
Seal the Instant Pot lid.
Set to Pressure Cook (High) for 30 minutes.
Let the pressure naturally release for at least 15 minutes before opening.

5. Sauté fresh tomatoes:
While ribs are cooking, sauté the chopped fresh tomatoes in a separate pan with a little olive oil over medium heat for 3–5 minutes, until slightly softened but still textured. Set aside.

6. Cook Rigatoni:
While the sauce finishes:

• Bring a large pot of salted water to a boil.

• Add RUMO Rigatoni and cook for 15 minutes (they need longer than average pasta for proper al dente).

• Drain, reserving about ½ cup pasta water.

7. Final sauce steps (after pressure cooking):

• Open the Instant Pot.

• Set to Sauté mode again.

• Stir in the sautéed fresh tomatoes and dried Italian herbs (½–1 teaspoon).

• Simmer gently for 5–10 minutes to meld everything together and thicken the sauce if needed.

• Taste and adjust seasoning (salt, pepper, or a touch more fish sauce if needed).

8. Finishing touch (optional):
Turn off the heat and stir in a small knob of cold butter for a glossy, rich finish.

9. Combine pasta and sauce:

• Toss drained Rigatoni directly into the sauce.

• Add a splash of reserved pasta water if the sauce needs loosening slightly.

• Stir to coat every piece of pasta beautifully.

10. Serve:
Plate the Rigatoni with the ribs either shredded into the sauce or left whole.
Sprinkle with fresh basil.
Drizzle with a little good olive oil if you like.