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Rigatoni al Segreto (Rigatoni with Secret Sauce)

Get ready for the best rigatoni recipe. 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.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2511.8 kcal

Equipment

  • 1 Saucepan For simmering the 'secret sauce'
  • 1 Large Pot For cooking rigatoni pasta
  • 1 Colander For draining cooked pasta
  • 1 Wooden Spoon or Spatula For stirring sauce and pasta
  • 1 Chef's Knife & Cutting Board For prepping onion, garlic, and basil

Ingredients
  

Main

  • 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

Instructions
 

  • 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. Chef John

Notes

The success of this 'secret sauce' hinges on a few key elements. First, ensure you use high-quality San Marzano tomatoes for their sweetness and low acidity. Simmering the sauce gently for 45-60 minutes is crucial for developing deep, complex flavors. Don't rush this step. When incorporating the cold, cubed butter and Parmigiano-Reggiano, add them in increments while stirring continuously off the heat. This emulsifies the fats, creating a rich, velvety sauce that coats the rigatoni beautifully without feeling greasy. Cooking the pasta al dente is vital for proper texture and ensures it can absorb the sauce without becoming mushy. Taste and adjust seasoning at each stage.