Irresistible Rigatoni al Segreto: A Secret Sauce Recipe

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
• 0.5 cup water (to rinse out can of tomatoes)
• 1 (8 ounce) package uncooked rigatoni pasta
• 0.5 cup fresh basil leaves, thinly sliced
• 4 tablespoons cold butter, cubed
• 1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Instructions

1. In a saucepan, heat olive oil over medium-high heat. Add onion and salt, cooking until translucent, about 5 minutes. Stir in garlic and cook for 1 minute. Incorporate red pepper flakes, followed by blended tomatoes with water. Bring to a gentle simmer and adjust heat to medium or medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
2. Bring a large pot of lightly salted water to a boil. Add rigatoni and cook, stirring occasionally, until al dente, approximately 8 minutes (5 minutes from being fully cooked).
3. Incorporate about 2/3 of the basil into the sauce. Stir in butter until melted, then add cheese in 3 increments, stirring until each addition is fully incorporated.
4. Drain the pasta and transfer it to the sauce. Stir to evenly coat the rigatoni with the sauce. Serve immediately, garnished with the remaining basil and a sprinkle of grated cheese.

Nutrition

• Calories: 596 kcal
• Fat Content: 33 g
• Fiber Content: 5 g
• Sugar Content: 4 g
• Sodium Content: 1431 mg
• Protein Content: 18 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 58 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g