Rating: 5 stars 4.8
83 Ratings
  • 5 star values: 73
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

596 calories; protein 17.7g; carbohydrates 57.9g; fat 33g; cholesterol 48.1mg; sodium 1431.4mg. Full Nutrition
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