Rigatoni Al Segreto - Rigatoni with Secret Sauce - Gino's Rigatoni Al Segreto
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Date: 2019-07-25
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Comments and reviews: 9
ShogunGino
This has become one of my favorite meals to make. The few things I do differently are that I let the onions cook on low heat for a while until they just begin to caramelize and you can taste the sweetness before adding in the tomatoes. I also shake in a bit of a dried herb blend before starting the simmer. It adds just a little bit of depth to the sauce that I like, and it's something you smell more than you taste when you eat it. It's a good aroma. And I use a full pound of rigatoni, since the sauce amount covers it all well when done properly, I think.
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This has become one of my favorite meals to make. The few things I do differently are that I let the onions cook on low heat for a while until they just begin to caramelize and you can taste the sweetness before adding in the tomatoes. I also shake in a bit of a dried herb blend before starting the simmer. It adds just a little bit of depth to the sauce that I like, and it's something you smell more than you taste when you eat it. It's a good aroma. And I use a full pound of rigatoni, since the sauce amount covers it all well when done properly, I think.
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Steve Logan
Looks great chef john, perfect italian food, minimal amount of ingredients of the highest quality. You had my interest peaked when you used the stick blender/boat trolling motor, lol, to puree the tomatoes in the can without spilling any. (I was secretly hoping for a power surge in san fran, just to see tomatoes everywhere, lol, and you finished the pasta in the sauce. Well played chef, well played.
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Looks great chef john, perfect italian food, minimal amount of ingredients of the highest quality. You had my interest peaked when you used the stick blender/boat trolling motor, lol, to puree the tomatoes in the can without spilling any. (I was secretly hoping for a power surge in san fran, just to see tomatoes everywhere, lol, and you finished the pasta in the sauce. Well played chef, well played.
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Brandt L
Opinions below please. I have been on a 6 month mission buying all kinds of canned tomatoes at all my specialty European delis. I typically buy all the italian marzano tomatoes or cans with DOP designation. I do my best to blind taste test one can compared to the another. Strianese shown at the beginning of the video is near my top of favourites I think I like Allessia best. What is yours?
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Opinions below please. I have been on a 6 month mission buying all kinds of canned tomatoes at all my specialty European delis. I typically buy all the italian marzano tomatoes or cans with DOP designation. I do my best to blind taste test one can compared to the another. Strianese shown at the beginning of the video is near my top of favourites I think I like Allessia best. What is yours?
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Dhiresh Bharadwa
This recipe is the best. I did change it when I was making it appease my family. They like chilli, so I added ground chilli and fresh ground black pepper (a fair amount) when the onions frying. Then added the tomato sauce let it cook donw, then blended it into a smooth sauce. The smooth was really good so silky
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This recipe is the best. I did change it when I was making it appease my family. They like chilli, so I added ground chilli and fresh ground black pepper (a fair amount) when the onions frying. Then added the tomato sauce let it cook donw, then blended it into a smooth sauce. The smooth was really good so silky
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M P
Try putting very heavy cream in place of the butter. Btw, never, i been NEVER, cut or slice basil. Basil must be riped apart by hand and not cut with a knife + the basil must be added at the end and let to give it's flavors only off the stove using the residual heat of the sauce (Aka as sugo al pomodoro with heavy cream.
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Try putting very heavy cream in place of the butter. Btw, never, i been NEVER, cut or slice basil. Basil must be riped apart by hand and not cut with a knife + the basil must be added at the end and let to give it's flavors only off the stove using the residual heat of the sauce (Aka as sugo al pomodoro with heavy cream.
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Richard Parker
Never heard of butter in Tomato Sauce. Will have to give it a try. Here is a tip. Put hard boiled eggs in your sauce. The longer the better. It is a family favorite since I was a little kids and now if I don't do it my gets get upset. I can my own tomatoes and will put them up against anything from Italy.
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Never heard of butter in Tomato Sauce. Will have to give it a try. Here is a tip. Put hard boiled eggs in your sauce. The longer the better. It is a family favorite since I was a little kids and now if I don't do it my gets get upset. I can my own tomatoes and will put them up against anything from Italy.
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chasenip2
This is very similar to the quick, simple tomato sauce recipe from Cooks Illustrated I use as a basic, quick supper sauce. They saute their onions in butter, but dont cook it down as long or add cheese into the sauce. I cant wait to try this version And your voice is awesome for instructional video Mangia
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This is very similar to the quick, simple tomato sauce recipe from Cooks Illustrated I use as a basic, quick supper sauce. They saute their onions in butter, but dont cook it down as long or add cheese into the sauce. I cant wait to try this version And your voice is awesome for instructional video Mangia
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Big Bamboo
Chef John, the D. O. P. is an abbreviation of Italy's Department Of Protecton for food labels. Many companies put a San Marzano's label on cans of tomatoes that aren't from the Naples area of Italy. Real San Marzano's are grown in volcanic soil at the foot of Mt. Vesuvius and have a unique flavor.
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Chef John, the D. O. P. is an abbreviation of Italy's Department Of Protecton for food labels. Many companies put a San Marzano's label on cans of tomatoes that aren't from the Naples area of Italy. Real San Marzano's are grown in volcanic soil at the foot of Mt. Vesuvius and have a unique flavor.
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dark saint
Dude anytime you open a can is to empty it one time in a bowl. When you leave it or use a hand blender the food stuff gets contaminated with the metal an can lead to food poisoning and other types of sickness. You suppose to be a chef and dont know this smfh. You should be ashamed of yourself
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Dude anytime you open a can is to empty it one time in a bowl. When you leave it or use a hand blender the food stuff gets contaminated with the metal an can lead to food poisoning and other types of sickness. You suppose to be a chef and dont know this smfh. You should be ashamed of yourself
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