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Rigatoni with Secret Sauce

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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
70 min
SERVINGS
4 servings
Dinner Italian
Rigatoni with Secret Sauce
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
  • 1/2 cup water (to rinse out can of tomatoes)
  • 1 (8 ounce) package uncooked rigatoni pasta
  • 1/2 cup fresh basil leaves, thinly sliced
  • 4 tablespoons cold butter, cubed
  • 1 cup grated Parmigiano-Reggiano cheese, plus more for serving
Instructions
1
Heat a generous amount of olive oil in a saucepan over high heat, gradually increasing the temperature to medium-high. Add sliced onion and a pinch of salt, allowing it to cook until its original white color has faded and it begins to transform into a translucent state, approximately 5 minutes. Stir in minced garlic; cook for about 1 minute. Introduce a moderate amount of red pepper flakes, followed by the addition of blended tomatoes mixed with water. Bring the mixture to a gentle simmer; adjust the heat to either medium or low, maintaining a delicate pace. Allow it to cook softly, stirring occasionally, for 45 to 60 minutes. Gradually decrease the heat to low.
2
Meanwhile, bring a large container of salted water to a rolling boil. Cook rigatoni in the boiling water, stirring occasionally until it reaches a tender yet still slightly firm texture, approximately 8 minutes (5 minutes from completion).
3
Add roughly two-thirds of the fresh basil leaves to the sauce. Stir in melted butter; once it has fully incorporated, add cheese in three successive increments.
4
Drain the cooked pasta; transfer it to the sauce. Stir until rigatoni are evenly coated with the sauce, ensuring a uniform distribution.
5
Serve the pasta dish sprinkled with the remaining basil leaves and finished with a light dusting of grated cheese.