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Rigatoni al Segreto (Rigatoni with Secret Sauce)

Name: Rigatoni al Segreto (Rigatoni with Secret Sauce)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: olive oil; diced onion; salt, plus more to taste; garlic, crushed (or more to taste); 1 pinch red pepper flakes; 1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth; water (to rinse out can of tomatoes); 1 (8 ounce) package uncooked rigatoni pasta; fresh basil leaves, thinly sliced; cold butter, cubed; grated Parmigiano-Reggiano cheese, plus more for serving

This rigatoni al segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. Chef John's version features San Marzano tomatoes, butter, and Parmigiano-Reggiano for a rich, silky sauce.

Ingredients

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

Directions

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.
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.