Recipes Cuisine European Italian Rigatoni al Segreto (Rigatoni with Secret Sauce) 4.8 (90) 67 Reviews 23 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 8, 2023 Save Rate Print Share Add Photo 23 23 23 23 Prep Time: 15 mins Cook Time: 55 mins Total Time: 1 hr 10 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 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 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 Directions 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 Chef's Note This recipe probably makes enough sauce to coat 12 ounces of pasta, but I like lots of sauce. I Made It Print 137 home cooks made it! Nutrition Facts (per serving) 596 Calories 33g Fat 58g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 596 % Daily Value * Total Fat 33g 42% Saturated Fat 13g 65% Cholesterol 48mg 16% Sodium 1431mg 62% Total Carbohydrate 58g 21% Dietary Fiber 5g 16% Total Sugars 4g Protein 18g 35% Vitamin C 5mg 5% Calcium 260mg 20% Iron 2mg 12% Potassium 219mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.