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.
Some reviews from people who have tried this Rigatoni Recipe :
This is SO delicious! I decided not to rinse out the can with water as I didn’t want to dilute the sauce. Otherwise I stayed true to the ingredients. I cooked the sauce in my instant pot to cut down on the cook time. I think it’s best to use a microplane grater for the cheese because using any other style of grater and the cheese doesn’t melt as smoothly.
Cecilia
I don’t often write reviews. I had to!! I was lucky enough to eat at Gino in its heyday. Often and the meal always started with this magnificent dish. Stick with the original recipe (not too heavy handed on the onions. Its sweet enough.) Any great dish has a very distinctive after taste and this is precisely that. Now officially in my go to meals and sauce recipes. THANK YOU!!!!!
Meredith
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 :
- 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.
- 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.
Chef’s Note:
This recipe probably makes enough sauce to coat 12 oz of pasta, but I like lots of sauce.
