Rigatoni al Segreto (Rigatoni with Secret Sauce) recipe
All Recipes World Cuisine Recipes European Italian
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
Nutrition Info
- 595.9 caloriescarbohydrate: 57.9 gcholesterol: 48.1 mgfat: 33 gfiber: 4.5 gprotein: 17.7 gsaturatedFat: 12.9 gservingSize: -sodium: 1431.4 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Rigatoni al Segreto (Rigatoni with Secret Sauce)
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.