For an even richer flavor, try browning the butter before adding it to the sauce. Don't skip the step of reserving pasta water! The starch in the water helps to bind the sauce to the pasta. Feel free to add a splash of heavy cream at the end for an extra decadent touch. For a vegetarian option, consider adding some roasted vegetables like zucchini or eggplant to the sauce. If you don’t have San Marzano tomatoes, other high-quality canned tomatoes can be substituted, though the flavor may differ slightly.
Rigatoni al Segreto (Rigatoni with Secret Sauce)
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS287
Unlock the captivating flavors of a legendary New York City Italian restaurant with this Rigatoni al Segreto recipe. This version elevates the original with a richer, more decadent sauce that's sure to become a new family favorite.
Ingridients
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Nutrition
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Carbohydrate58 g
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Cholesterol48 mg
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Fiber5 g
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Protein18 g
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Saturated Fat13 g
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Sodium1431 mg
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Sugar4 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large saucepan or Dutch oven, heat olive oil over medium-high heat. Add diced onion and salt. Sauté until the onion is softened and translucent, about 5 minutes.
02 Step
Recipe View 1 mins Stir in minced garlic and red pepper flakes. Cook for about 1 minute, until fragrant.
03 Step
Recipe View 45 mins Pour in the blended San Marzano tomatoes along with 1/2 cup of water (used to rinse the tomato can). Bring to a simmer, then reduce heat to low. Cover and simmer gently, stirring occasionally, for 45 to 60 minutes, allowing the sauce to deepen in flavor.
04 Step
Recipe View 8 mins While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add rigatoni pasta and cook according to package directions, until al dente (about 8 minutes, or 5 minutes shy of the recommended cooking time). Reserve about 1 cup of pasta water before draining.
05 Step
Recipe View 5 mins Once the sauce has simmered, stir in about 2/3 of the fresh basil. Add the cold, cubed butter and stir until melted and emulsified into the sauce. Gradually add the grated Parmigiano-Reggiano cheese in three increments, stirring until each addition is fully melted and incorporated, creating a smooth and creamy sauce.
06 Step
Recipe View 1 mins Drain the cooked rigatoni, reserving about 1 cup of the pasta water. Transfer the pasta to the saucepan with the sauce. Toss to coat, adding reserved pasta water a little at a time, if needed, to achieve desired consistency.
07 Step
Recipe View Serve immediately, garnished with the remaining fresh basil and a generous dusting of grated Parmigiano-Reggiano cheese.
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Orlando Torpfriesen
May 17, 2025The secret's out! This rigatoni is absolutely fantastic. The simmering time really makes a difference in the flavor of the sauce.
Ewell Paucek
Jan 3, 2024This recipe is amazing! The sauce is so rich and flavorful. It's definitely a new favorite in our house.
Jaclyn Stokes
Aug 4, 2023I was a little skeptical about the butter, but it really makes the sauce creamy and delicious. I will be making this again!