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.

Chef John
Advertisement

Ingredients

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

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.

    Advertisement
  • 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; 33 g total fat; 48 mg cholesterol; 1431 mg sodium. 57.9 g carbohydrates; 17.7 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2017
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. Read More
(6)

Most helpful critical review

Rating: 3 stars
12/09/2018
Made recipe per ingredient list and instructions but was 1/2 way short on parm cheese. Recipe was ok but not even close to the best red sauces I've had. When you add that much butter and cheese to anything it's going to be yummy. If I make it again I'm going to add some hot peppers to give it some life. Read More
(1)
51 Ratings
  • 5 star values: 45
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/11/2017
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. Read More
(6)
Rating: 5 stars
09/11/2017
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. Read More
(6)
Rating: 5 stars
09/07/2017
Very tasty like all of Chef John's recipes! Unfortunately I did not have fresh basil. Would've been much better with it I'm sure. Still excellent sauce. Served with italian sausage salad and bread. Read More
(5)
Advertisement
Rating: 5 stars
11/20/2017
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!!!!! Read More
(4)
Rating: 5 stars
09/06/2017
Made no changes only doubled the recipe to feed the whole family. This is an absolutely delicious rich sauce. One of the best I've ever tasted. Rave reviews although this will be something to make on special occasions only since it's obviously not on the healthy side;). Read More
(2)
Rating: 5 stars
09/11/2017
This was excellent!! Read More
(2)
Advertisement
Rating: 5 stars
09/17/2018
This was very good. I blended 5 fresh Roma tomatoes instead of canned. I forgot to add the water so I added it after the simmering. The sauce was just enough to coat the rigatoni so I'll double it next time. I really appreciated making my own sauce and not using a jar. My husband was tempted to have a third helping. Read More
(2)
Rating: 5 stars
10/13/2017
Simply the best Italian sauce I have ever had. Made it true to the recipe. Read More
(1)
Rating: 5 stars
10/26/2017
Absolutely delish! Read More
(1)
Rating: 5 stars
10/14/2017
My kids absolutely loved this.... my daughter had 3 bowls! Be sure to season to taste and garlic accordingly Read More
(1)
Rating: 3 stars
12/09/2018
Made recipe per ingredient list and instructions but was 1/2 way short on parm cheese. Recipe was ok but not even close to the best red sauces I've had. When you add that much butter and cheese to anything it's going to be yummy. If I make it again I'm going to add some hot peppers to give it some life. Read More
(1)