- 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
Rigatoni al Segreto is a dish that has Rigatoni pasta as its major ingredient.
The rigatoni was a secret recipe at the Newyork’s Gino restaurant. The recipe publicized when the restaurant closed its doors in 2010.
Since it is an Italian dish, it is largely available at the Italian eateries around the globe, but are not limited to them.
Each serving of Rigatoni al Segreto has 596 calories, 57.9 gram carbohydrates, 17.7 gram protein, and 33 gram fats. The dish is also loaded with different vitamins, calcium, magnesium etc.
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.