Segreto 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 tomatoes
½ cup water (to rinse out can of tomatoes)
8-12oz package uncooked rigatoni pasta (or other short pasta of your choice)
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmagiano-Reggiano cheese, plus more for serving
METHOD
1. Pour the can of tomatoes into a large Tupperware bowl. Crush with your hands, removing any skin or tough stem pieces.
2. Heat olive oil in saucepan over medium heat.
3. Add onions and salt. Cook until translucent, about 5 minutes.
3. Stir in garlic. Cook about 1 minute.
4. Add chili flakes and blended tomato sauce. Bring to a simmer, then reduce heat to medium-low.
5. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
6. Add 1 Tbsp rock salt to a large pot of water and bring to a boil.
7. Cook rigatoni in the boiling water according to the package. (less if you like it al dente)
8. Add about 2/3 of the basil to the sauce.
9. Stir in butter.
10. When butter melts, add cheese in 3 increments.
11. Drain pasta; transfer to sauce.
12. Stir until rigatoni are evenly coated with sauce.
HOW TO SERVE
Serve sprinkled with the remaining basil and a dusting of grated cheese.