"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rigatoni al Segreto Recipe

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This recipe for Rigatoni al Segreto, by , is from Greenup County High School Humanities Global Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alison Clair

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons olive oil
1 cup sliced onions
1 tablespoon salt plus more to taste
1 pinch red pepper flake
1 (28 ounce) can San Marzano
2 cloves of garlic (crushed or more to taste)
cup water (rinse out can of tomato)
1 (8 ounces) package uncooked rigatoni pasta
cup fresh basil leaves (thinly sliced)
4 tablespoons cold butter (cubed)
1 cup grated Parmigiano - Reggiano cheese plus so for the pot.

Directions:
Directions:
Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to 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)

Transfer 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 with a dusting of grated cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
* This sauce makes enough to cover up to 12 oz of pasta.

https://www.allrecipes.com/recipe/260014/rigatoni-al-segreto-rigatoni-with-secret-sauce/

 

 

 

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