Rigatoni al Segreto

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Ingredients for four small or two large portions:


4 tablespoons olive oil


1 cup diced onion


1 teaspoon salt, plus more to taste
2 or 3 cloves crushed garlic


a pinch of red pepper flakes (not in original recipe)


1 can (28 oz) San Marzano tomatoes, blended smooth
1/2 cup water to rinse out the can of tomatoes


Small handful of basil leaves, left whole or sliced just before adding


1 cup freshly grated Parmigiano-Reggiano (about 1.5 oz by weight), plus more to top


4 tablespoons butter, cubed


*8 ounces dry rigatoni

* This recipe probably makes enough sauce to coat 12 oz of pasta, but I like lots of sauce.


happy cooking.

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