Rigatoni Al Segreto – Rigatoni with Secret Sauce – Gino’s Rigatoni Al Segreto

Rigatoni Al Segreto – Rigatoni with Secret Sauce – Gino’s Rigatoni Al Segreto

Learn how to make a Rigatoni Al Segreto recipe! Visit https://foodwishes.blogspot.com/2017/08/rigatoni-al-segreto-thank-you-netflix.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Rigatoni with Secret Sauce recipe!

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20 Responses

  1. Russel Gabriel Sy says:

    When you’re so early that its not yet HD

  2. rooster022 says:


  3. Tamera Howard says:

    Butter makes everything better.

  4. onyx bell says:

    The label on the tomato can says “con basilico”. Do we need to factor this in when adding the chopped basil later?


    “I knew a guy who knew a guy, who didn’t know anything, but he knew another guy and that guy knew a guy that knew the recipe.”
    -Chef John ’17

  6. Kim-Jong Fun says:

    Hey John, a few chefs that I talk to say that they add olive oil to their pasta while it’s cooking, any input on this? Or is this one of those ‘to each their own’ deals?

  7. geniuspharmacist says:

    Excellent sauce and recipe. Best thing is it contains no added sugar. Nothing ruins a beautiful savory pasta or tomato sauce more than unnecessary ingredients especially sugar. Like Scott Conant once said “it is not what we add in our pasta sauce that makes it good, it is what we don’t add ………..”

  8. giovanni9107 says:

    D.O.P. stands for “Denominazione di Origine Protetta”, meaning “denomination from protected origin”. It’s some sort of certification that guarantees that the product actually comes from the place where it originated and is made in the traditional way.

  9. Deadpool Is Here says:

    I don’t know if you read the comments but can you please do a video on how to cook a chicken fried steak

  10. cmonman89 says:

    Chef John, please get a wok and experiment with different recipes using a wok. I know you enjoy cooking, and I have to say, it’s just a woking good time. It may very well open new culinary doors for you. You inspired me to make Thai Basil Chicken, and adapted your recipe for the wok. it was one of the best meals I’ve ever had. I paired it with Thai rice (boiled in coconut milk, sugar pepper flakes, fresh ginger, turmeric, stock, etc.) and slapped a fried egg over it all. The challenge is finding the right amount of heat for your wok! I was tentative about his aspect of wok cooking, since conventional ovens don’t typically provide the heat you need. I found a perfect solution: The Bayou Burner. Also known as a propane burner. This allows for high temperatures and the perfect temperature control. Get this set up if wok cooking interests you! So much fun. I also found an awesome channel on YouTube called ImportFood. This guy has traveled all around the Southeast, particular Thailand, documenting traditional street food prepared in a wok. This is where I found the classic Spicy Basil Chicken recipe. It was godly. So if you want an exciting new challenge, try woking!

  11. Brittany Hudson says:

    I’m growing my own San Marzanos and canning them.

    We’ll see how the Canadian version compares.

  12. vanscoyoc says:

    Wow this is like a typical Indian Sauce without garam masala, cardamom, and cinnamon sticks.

  13. oxy 75 says:

    Secret ingredient butter ya.. Please what does the butter actually do? In the sauce?

  14. Andrew Beaumont says:

    Thanks chef John! I was looking for a recipe to use some fresh basil. I just hope my housemates don’t mind me cooking at midnight.

  15. joe smith says:

    chefs always say cook the onions until translucent. The truth is you need to brown the onions to bring out the full flavor. the longer you cook an ingredient the more the flavor. Charring, frying, burning even. So chefs pleaee be honest you need to brown the onions. Not only make them translucent..

  16. Karritessa says:

    I love your recipes but your vocal inflection sounds like a robot. Relax and speak normally.

  17. Rica F says:

    My mother always puts Butter into tomato sauce and I always thought it was weird but now I know that she’s actually a mad genius.

  18. Tau Ceti says:

    Ingredients for four small or two large portions:
    4 tablespoons olive oil
    1 cup diced onion
    1 teaspoon salt, plus more to taste
    2 or 3 cloves crushed garlic
    a pinch of red pepper flakes (not in original recipe)
    1 can (28 oz) San Marzano tomatoes, blended smooth
    1/2 cup water to rinse out the can of tomatoes
    Small handful of basil leaves, left whole or sliced just before adding
    1 cup freshly grated Parmigiano-Reggiano (about 1.5 oz by weight), plus more to top
    4 tablespoons butter, cubed
    *8 ounces dry rigatoni

    * This recipe probably makes enough sauce to coat 12 oz of pasta, but I like lots of sauce.

  19. blaxterr says:

    i would add beef stock and little honey to to break the acidic in the tomato sauce.. maybe splat of beer

  20. Danna Habbal says:

    Love your recipes! I made this today and it was excellent!! The butter and cheese made the sauce so delicious. It was just a tad bit sweet, any recommendations on how I could get rid of that sweetness? I don’t think adding more salt would solve the problem.

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