The best rigatoni recipe. Chef John's version of a formerly super-secret recipe from Gino's restaurant is rich with San Marzano tomatoes and butter.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
596 Calories
Recipe Instructions
Step 1
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).
Step 2
Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
Step 3
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.
Step 4
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.
Ingredients
4 tablespoons olive oil
1 cup diced onion
1 pinch red pepper flakes
1 (8 ounce) package uncooked rigatoni pasta
1 teaspoon salt, plus more to taste
4 tablespoons cold butter, cubed
2 cloves garlic, crushed (or more to taste)
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
1 cup grated Parmigiano-Reggiano cheese, plus more for serving
