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Rigatoni al Segreto (Rigatoni with Secret Sauce)
Rigatoni al Segreto (Rigatoni with Secret Sauce)
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Creamy rigatoni with San Marzano tomatoes and butter, a chef-inspired twist on a classic secret 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
  • 0.5 cup water (to rinse out can of tomatoes)
  • 1 (8 ounce) package uncooked rigatoni pasta
  • 0.5 cup fresh basil leaves, thinly sliced
  • 4 tablespoons cold butter, cubed
  • 1 cup grated Parmigiano-Reggiano cheese, plus more for serving
Instructions:
  • In a saucepan over medium-high heat, warm olive oil. Saute onion with salt until translucent, around 5 minutes. Add garlic and cook for 1 minute. Stir in red pepper flakes and blended tomatoes with water. Simmer gently for 45 to 60 minutes, stirring occasionally. Finally, reduce heat to low.
  • Bring a large pot of salted water to a boil. Cook rigatoni until al dente, about 8 minutes. Drain.
  • Stir in most of the basil into the sauce, then incorporate the butter. Once the butter has melted, gradually sprinkle in the cheese in three parts.
  • After draining the pasta, add it to the sauce and mix until the rigatoni are fully coated. Serve with a sprinkle of the remaining basil and a light dusting of grated cheese.

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