Rigatoni Al Segreto (Rigatoni With Secret Sauce)
Meanwhile, cook the pasta in boiling salted water according to pack instructions.
Recipe Summary Rigatoni Al Segreto (Rigatoni 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.
Ingredients | Vegetarian Pasta Bake Recipes4 tablespoons olive oil1 cup diced onion1 teaspoon salt, plus more to taste2 cloves garlic, crushed (or more to taste)1 pinch red pepper flakes1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth½ cup water (to rinse out can of tomatoes)1 (8 ounce) package uncooked rigatoni pasta½ cup fresh basil leaves, thinly sliced4 tablespoons cold butter, cubed1 cup grated Parmigiano-Reggiano cheese, plus more for servingDirectionsHeat 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.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).Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.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.This recipe probably makes enough sauce to coat 12 oz of pasta, but I like lots of sauce.Info | Vegetarian Pasta Bake Recipesprep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
4
Yield:
four small or two large portions
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