• Heat olive oil in a medium sized pan and sauté the garlic and onion.
• Add the bottled pesto and the heavy cream and let it simmer on low heat.
• Add the parmesan cheese and stir until melted. Season with salt, ground pepper, onion and garlic powder.
• Add the cooked pasta and gently let the sauce coat to it.
• Add pasta water if you want the sauce thinner.

Cook the Rigatoni in the Instant Pot

• You can cook the pasta on the stovetop or in the Instant Pot.
• Set the inner pot in the Instant Pot base and put the pasta in it. Add water to cover the pasta. Ensure that the pasta is separated.
• Cover the Instant Pot with the pressure cooker lid and push the pressure cooker button. Set the pressure to HI. Set the timer to five minutes and quickly release the pressure when done. If you notice water coming out, seal again and wait for two minutes. Quick release again.

  Do this whenever the water splatters out.