Rigatoni Recipe with Secret Sauce : Rigatoni al Segreto


Rigatoni Recipe with Secret Sauce - This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version. A simple salad is all you need to make a complete meal. #rigatoni #rigatonirecipe #pasta #pastarecipe #pastarecipes #recipes #recipe

Ingredients :

  • 4 tablespoons olive oil
  • 1 cup diced onion
  • 1 teaspoon salt, plus more to taste
  • 2 cloves garlic, crushed (or more to taste)
  • 1 pinch red pepper flakes
  • 1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
  • ½ cup water (to rinse out can of tomatoes)
  • 1 (8 ounce) package uncooked rigatoni pasta
  • ½ cup fresh basil leaves, thinly sliced
  • 4 tablespoons cold butter, cubed
  • 1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Directions :

  1. Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  2. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
  3. Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  4. Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Chef’s Note:

This recipe probably makes enough sauce to coat 12 oz of pasta, but I like lots of sauce.

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