Rigatoni al Segreto (Rigatoni with Secret Sauce)
Recipe by John Mitzewich from allrecipes.com
Dinner 1 Hr. 10 Mins.
Ingredients
4
4 servings
- •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
- 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.
Nutritional Facts
Per 4 servings
- Calories: 596
- Carbohydrate: 58g
- Fat: 33g
- Fiber: 5g
- Protein: 18g
- Sugar: 4g
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