rigatoni al segreto recipe

Written ByJenny Smyth Posted on
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The Best rigatoni al segreto recipe

I first discovered this recipe while visiting my Italian relatives in Tuscany,

Rigatoni al Segreto

4.9 from 786 votes

This is a rich and creamy tomato pasta sauce, a secret recipe from a famous New York restaurant. The sauce gets its depth from a combination of heavy cream, butter, and a surprising amount of tomato paste.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Pasta

1 pound rigatoni pasta
1 tablespoon kosher salt, for the pasta water

For the Sauce

6 tablespoons unsalted butter
1 cup finely grated Parmesan cheese, plus more for serving
1 (4.5-ounce) can tomato paste
1 cup heavy cream
1 teaspoon red pepper flakes (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of kosher salt and then add the rigatoni, cooking it until al dente according to the package directions, usually about 11 to 13 minutes.
3Reserve 1 cup of the starchy pasta water before draining the pasta.
4While the pasta cooks, melt the 6 tablespoons of butter in a large skillet or Dutch oven over medium heat.
5Once the butter is foaming, add the entire can of tomato paste and cook, stirring constantly, for 2 to 3 minutes until the paste darkens to a brick red color and becomes fragrant.
6Reduce the heat to low and slowly whisk in the heavy cream until the sauce is smooth and well combined.
7Add the 1 cup of grated Parmesan cheese, the optional red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, stirring until the cheese is fully melted and the sauce is creamy.
8Add the drained rigatoni to the skillet with the sauce and toss to coat evenly.
9If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time, tossing after each addition, until the sauce reaches a silky consistency that clings to the pasta.
10Taste the pasta and adjust seasoning with more salt or pepper if needed.
11Serve immediately in warm bowls, topped with additional grated Parmesan cheese and a sprinkle of red pepper flakes if desired.

🔧Equipment

Large pot
Large skillet or Dutch oven
Wooden spoon or spatula
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 38g💛Saturated Fat: 23g❤️Cholesterol: 110mg🧂Sodium: 950mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 18g

📝Notes

For the best results, use a high-quality tomato paste, as it is the star of the sauce. Do not skip the step of cooking the tomato paste in butter, as this deepens its flavor significantly. The reserved pasta water is key to achieving the perfect sauce consistency.

Watch Video Of How Rigatoni al Segreto Works

Rigatoni al segreto is the kind of recipe that becomes a family favorite because it is simple, flavorful, and reliable. I always keep the ingredients on hand for those nights when I need a quick dinner that everyone will eat.

Leftovers store well in the fridge for up to three days and the sauce actually tastes better the next day. To reheat just add a splash of water or broth and warm it on the stove or in the microwave.

You can also freeze the sauce separately for up to three months. This dish works for casual weeknight meals, holiday gatherings, or potlucks because it travels well and pleases a crowd.

Serve it with a sprinkle of fresh parsley or a side of roasted vegetables for a complete meal. I love that this pasta brings people together without a lot of fuss.

❓ Frequently Asked Questions About Rigatoni al Segreto

Q: What type of pasta is used in rigatoni al segreto?

Rigatoni al segreto uses traditional Italian rigatoni pasta,

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