Rigatoni al Segreto (Rigatoni with Secret Sauce)

The best rigatoni recipe. Chef John's version of a formerly super-secret recipe from Gino's restaurant is rich with San Marzano tomatoes and butter.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 596 Calories

Ingredients

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

Recipe Instructions

Step 1

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).

Step 2

Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.

Step 3

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.

Step 4

Heat olive oil in a saucepan over medium-high heat. Add onion and salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add red pepper flakes, then blended tomatoes with water. Bring to a simmer; adjust heat to medium or medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.