Main dishPasta
Rigatoni Al Segreto
Simple red-sauce rigatoni with onion, tomato, olive oil, butter, basil, and parmesan. Use a smaller pan when cooking a half batch of sauce; 1 cup onion is totally fine.
Prep
10 min
Cook
25 min
Serves
2 people
Product list ingredients
- onions
- parmesan
- pasta
- basil
- tomato paste
- canned tomatoes
Ingredients
Sauce:
- •1 cup onion, finely diced
- •2 tbsp olive oil
- •1 tbsp butter
- •400g canned tomatoes or tomato sauce
- •1 tsp tomato paste (optional, for depth)
- •2 tbsp fresh basil, chopped
- •30g finely grated parmesan, plus extra to finish
- •Salt and black pepper, to taste
- •200g rigatoni (or other short tube pasta)
Directions
Boil rigatoni in salted water until al dente and reserve some pasta water.
Sauce:
In a pan over medium heat, cook onion in olive oil and butter until soft and sweet, then add tomatoes (and optional tomato paste). Simmer until glossy and concentrated. If making half sauce, use a smaller pan so the sauce reduces properly. Add salt and pepper to taste.
Toss pasta with the sauce, basil, and parmesan, loosening with a splash of pasta water if needed. Serve hot with extra parmesan.