Part 5/8:
Choosing tagliatelle—a thin, egg noodle—Rosco adapts to the size of his Instant Pot by doing a “pop” technique, leaving the lid open slightly to finish cooking and reduce the sauce further. This clever adjustment yields a pasta that’s perfectly cooked, not clumped or underdone, and a sauce that’s both rich and balanced.
To finish, Rosco seasonally garnishes the dish with basil and suggests optional parsley or tearable cheese, similar to a pizza topping. The visual comparison between his version—a more vibrant, darker sauce with a creamy, loose consistency—and Eric’s original, which was duller and more liquidy, underscores the improvements made in flavor, texture, and appearance.