- 1 cup grated parmigiano reggiano cheese, and some more for garnishing
- 1 can tomatoes, blended smooth
- 4 tbsp cold butter, cubed
- 1 pinch red pepper flakes
- 1/2 cup fresh basil leaves, thinly sliced
- 1 tsp salt, and some more to taste
- 1 package uncooked rigatoni pasta
- 1 cup diced onion
- 1/2 cup water
- 4 tbsp olive oil
How to Make Rigatoni al Segreto
The Italian word ‘rigato’, meaning lined or ridged, gave birth to the name of this pasta i.e. rigatoni. It is widely associated with the food of people in Central and Southern Italy. This type of pasts is also known as rigatoncini, and is quite similar to penne pasta except that it is slightly smaller. Their name takes on the tiny suffix ‘ino’, (plural: ini) denoting their tiny size.
In the south of Italy, particularly in Sicily, this shape of pasta is popular and loved by many.