Creamy Fregola Cacciatore

Fregola is a deliciously chewy and hearty Sardinian pasta, sold pre-toasted. And we think it deserves a cacciatore presentation of its very own. Ciao, chicken!

Ingredients

1 tablespoon extra virgin olive oil

3/4 cup finely sliced onions

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup finely diced red bell pepper

4 ounces sliced mushrooms

1/2 teaspoon dried thyme

7 ounces tomato sauce or passata

7 ounces chicken stock

1 sprig of fresh rosemary

8 ounces toasted fregola

2 tablespoons mascarpone

Instructions

1. Set InstantPot to Sauté mode and add the olive oil.

2. Once the oil is hot, add onions and sauté for 2-3 minutes, stirring frequently.

3. Add garlic and continue to stir until fragrant, about 30 seconds.

4. Add salt, pepper, red bell pepper, mushrooms and thyme and sauté 2-3 minutes, stirring frequently.

5. Add tomato sauce, stock, rosemary and fregola. Stir to combine, then secure the lid, ensuring it’s set to Sealed mode. Pressure cook for 12 minutes.

6. Quick release the pressure, remove the lid and stir in the mascarpone. Serve warm.

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Creamy Fregola Cacciatore

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 17 MinTotal time: 27 Min

Fregola is a deliciously chewy and hearty Sardinian pasta, sold pre-toasted. And we think it deserves a cacciatore presentation of its very own. Ciao, chicken!

Ingredients

• 1 tablespoon extra virgin olive oil
• 3/4 cup finely sliced onions
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup finely diced red bell pepper
• 4 ounces sliced mushrooms
• 1/2 teaspoon dried thyme
• 7 ounces tomato sauce or passata
• 7 ounces chicken stock
• 1 sprig of fresh rosemary
• 8 ounces toasted fregola
• 2 tablespoons mascarpone

Instructions

1. Set InstantPot to Sauté mode and add the olive oil.
2. Once the oil is hot, add onions and sauté for 2-3 minutes, stirring frequently.
3. Add garlic and continue to stir until fragrant, about 30 seconds.
4. Add salt, pepper, red bell pepper, mushrooms and thyme and sauté 2-3 minutes, stirring frequently.
5. Add tomato sauce, stock, rosemary and fregola. Stir to combine, then secure the lid, ensuring it’s set to Sealed mode. Pressure cook for 12 minutes.
6. Quick release the pressure, remove the lid and stir in the mascarpone. Serve warm.

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