Rigatoni Al Segreto - Rigatoni with Secret Sauce - Gino's Rigatoni Al Segreto

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/260014/Rigatoni-al-Segreto-Rigatoni-with-Secret-Sauce/

[@kpnitrl38]

Since you are on the Up-N-Up, did you HAVE to put the link here now bcz everyone still goes to your foodwishes website versus your new employer's? Hey, "John Don't lie"... Get it🙂 I know, I have great humor.

[@fitta74]

what about add some sugar to the tomato sauce?

[@kiwisiwi8356]

I grew up on secret sauce so good

[@phylliskomar1092]

@@kpnitrl38 9

[@SolarianBaby]

Chef John please, by all means, do NOT stop talking the way you do. I specifically love watching you because of your jokes and your voice. Most of us love it. The rest doesn't matter.

[@SolarianBaby]

Zero Fader I think some would say otherwise, but you must be new here.

[@mandalc2865]

love his voice but this up /down thing he is now doing is beyone annoying

[@IrishMalloy]

2.3 million people seem to like it...

[@boa9535]

nyaahxo I’m right there with you. ChefJohn’s voice is intriguing.

[@rhauser7731]

It is designed for the child in you.

[@5platt5]

It is just amazing how powerful this channel is. If I’m having a hard time, I just come here, watch any of Chef John’s videos, no matter which one, and my day is instantly improved. Best food channel ever.

[@nicolebeamon5108]

Everyone needs to stop trashing this sweet man. Chef John is just an innocent boi, who wants to cook. Unlike other youtubers all he does is help people. His voice adds personality, so let the man be.

[@YuriRamosBragaFerreira]

I like his voice. I think it is very Nice to hear.

[@uioplkhj]

@@Warvell1 His voice changed after his first videos anyways. It seems to be put on which is ok.

[@adamleckius]

Who is trashing?

[@nancyx591]

@@adamleckius Just what I was thinking ...

[@yougottabekidding7476]

I can't imagine a sane person trashing this man. He is wonderful!

[@serenafield3398]

I made this for my birthday dinner, loved it so much ( turn 12!!!) ! Thx for the awsome recipie

[@5thElement347]

Wow you're young! Happy belated!!

[@mstelios4259]

@yo mama taste good Because no one likes yo mama jokes, cuz.

[@user-wp9mb5yq5e]

Don't stop feeding your brain with good food and knowledge. The world is yours!

[@davids_blog1]

Do you have snap…I‘m an italian chef too^^

[@GunGlutton]

Why didn’t your parents cook or take you out?

[@mrZombJ]

"Very closely guarded secret" - "just dump a ton of butter in" This is what I imagine all restaurant cooking to be like.

[@ryangoepfert9112]

As a professional chef trust me when I say that you are exaggerating but not by much

[@OttoVonGarfield]

@@ryangoepfert9112 He forgot step 2: Add some sugar.

[@ladamedesaraignees1764]

All 17 of KFC's secret herbs and spices is black pepper.

[@locutus1126]

This italian club I am a member makes awesome sauce. One day I was in the kitchen while they were making this very large pot and they threw in 3 bricks of butter. That explains a lot why their sauce is so velvety.

[@LeMuDX]

A not so closely guarded secret is that the words little bit of olive oil really means about 3-4x as much as you’d expect, and that’s straight from every one of Gordon Ramsay’s recipe videos

[@fatimah4742]

NEVER change, Chef John! You are simply the best!

[@Gimbergp]

"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

[@MonicaMovieStar]

"And that was all I could say without endangering the guy." ~ Chef John (Who is SOOO funny!!!)

[@brucebruceish]

Food Wishes herd it from a friend who herd it from a friend who herd it from another you been messin' around

[@daisydove3336]

The guy who didnt know anything? Sounds like Jon Snow to me! Hmm

[@Lachithor]

I think I know that guy you're talking about. He's that guy next to the other guy in that picture of those guys from that thing in that place, right?!

[@fsyeah]

You are the Emperor Akihito of your Rigatoni Al Segreto.

[@veronicats100]

I made this twice already and ready for a third time. This stuff is outrageous. Thanks for this recipe.

[@giovanni-cx5fb]

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.

[@carlajackson3137]

giovanni9107 I thought it meant delivered on pasta. Who knew? Oh you did! Thanks.

[@giovanni-cx5fb]

carla jackson Glad someone appreciates my random fact lol

[@carlajackson3137]

Love me some random facts, they are what make the world go round, ;)

[@jeanettewaverly2590]

Like "appellation controlee" on wine bottles.

[@oskarstrom4034]

Denominazione di Origine Protetta*

[@vincenzosplate]

Stunning recipe

[@Mr_Clean265]

I was debating over making this recipe but now I will because it is Vincenzo approved!

[@tphillips1990]

Never in all my life did I think I'd spend significant amounts of time watching (and enjoying) recipe videos, but here I am.

[@shuidongliu97]

His use of intonation is absolutely fascinating. His instructions are very clear and surprisingly soothing. Awesome video.

[@tehklevster]

If that was me with the blender, in the tin, my kitchen would have been redecorated in the style of San Marzano drip.

[@acs197]

I like crushing them by hand. It makes me feel like I know what I'm doing in the kitchen, Haha.

[@Val_Emrys]

My exact thoughts!

[@Mr.56Goldtop]

He makes things like this look so easy. But when you try it at home it's like the Titanic striking the iceberg, only sinking a lot faster!

[@nikorusakura1068]

It really isn’t that hard with an immersion blender, just keep it submerged

[@michaelmenzinger5019]

@@nikorusakura1068 Just use a fork and crush it in the pan

[@OldSchoolBaseballGuy]

Very nice texture and flavor...outstanding recipe, simple and delicious. Thanks for sharing.

[@13c11a]

I tried this and it was fabulous. I have now used the "secret ingredient" in a few other otherwise ordinary recipes and have found that it adds so much to everything I add it to. And I agree with you about the tomatoes. The imported Italian tomatoes are wonderful. Thanks, Chef John!

[@HackingWithTheLeviathan]

When I was a child, my grandma (who was from north Italy) always made this delicious tomato sauce with her home made Gnocchi. It had this orange color to it and was always soooo delicious. Before she died, I asked what this secret ingredient was, and she just shrugged and said "It's just butter... I add some butter. Nothing special", so I basically was already making this "secret" sauce for an eternity. :-) BTW: I actually brown the onions and the garlic in olive oil, and I like to fry some bacon cubes to crispiness before I add the onions and the garlic, and as soon as the onions are starting to brown, I add some dried oregano. And I usually deglace it with some chicken broth or beef broth instead of adding salt. (Usually, I actually just use water and dissolve a soup cube, honestly. ^^') After that, I add the tomato. Then the butter and the basil and the cheese is being added depending on gosto, when eating :-)

[@ellamone9998]

Everything you said... also for meat sauce just do the same thing. My my mother makes it like that, she's from northern Italy too, Friuli region 💗 Everyone cooks the same in those small towns, good food, basic ingredient's. A poor man's meal fit for a king 😁

[@zainakhrais6011]

no one asked

[@nathanielaureliodevanoravi3249]

@@zainakhrais6011 she's not talking with you

[@andreaandrea8728]

He never fails to make me hungry and laugh at the same time.

[@jamesashman4227]

Chef John's voice and personality make these videos. I'm just a normal guy from the UK here loving your content. Keep it up man!

[@Longliverey]

Sometimes I just play your videos and don't even pay attention to them. I just like listening to your voice and having it in the background 🙃

[@maserin1]

I really appreciate how you always advocate for humanely raised/sourced foods. Grass fed cow butter FTW!

[@sandvich101]

I just made this dish last night, and i gotta say it was one of the best pasta dishes i have ever had! Thanks John for showing me this recipe!

[@anastasiasarcos1715]

Came for the recipe, stayed for the voice/personality of chef John xoxo

[@GaldirEonai]

Made this today, huge success despite my total lack of culinary talent.

[@klabauterbaer]

This is by far the best cooking channel on the whole of the internet. I love you, Chef John!

[@yissssss]

Was the rigatoni sauced, or was the sauce rigatoned? Seems like a philosophical debate.

[@christianharbour821]

He added rigatoni to the sauce so the sauce was rigatoned

[@elizabethshaw734]

Dan the sauce was rigatonied.

[@GildaLee27]

You say tomato, I say San Marzano.

[@jeanettewaverly2590]

The egg came first -- or was it the chicken?

[@ThePlazzman]

Dan There have been wars over less !!!!

[@thesenate2180]

The real secret ingredient is the friends we made along the way

[@KyroEmeraldblade]

what if you never make any friends 😞

[@soggybrick772]

When should I put them into the sauce ?

[@adamninezero]

@@soggybrick772 They're the REAL secret ingredient 🤫

[@johnoliver8739]

This is literally the best pasta dish I've ever made. Thanks Chef John. I love you

[@meldahspeight8525]

This is the best sauce its delicious. 😊

[@kailynthurston7798]

i just made this and am eating it now. it unbelievable. i made mine with some italian sausage and I'm so happy with it. not to mention, its really not that expensive if you're just cooking for yourself. at least with the sausage, this will last me maybe 4 days or so. thanks chef john! i love your videos:)

[@spokenforall]

this is a great base sauce to learn to tweak with additional things. sometimes i add meat or mushrooms or both but the butter and reggiano with canned tomato was a nice step up for me from buying pre made pasta sauces

[@drwgisblaidd2650]

Winning, as usual Chef!!!

[@GildaLee27]

Tonight, prior to settling down for some quality KZbin time, I threw together a quick marinara for pasta since there was nothing much in the fridge. Can of tomatoes, onion, garlic -- then discovered we're almost out of (California) olive oil. Only had about a tablespoon. So I decided to just add in some BUTTER. I predicted it might end up tasting like Spagettios. But after even more butter, some basil, cayenne, s&p, --- it was mighty tasty. Right now, my mind is kind of blown to see a new Chef John video of a marinara made with BUTTER. Am I now such a huge fan of FoodWishes that I am unconsciously tuning in telepathically to Chef John's work even before I see it? Yes, yes I think so. ;-D

[@terramung]

This is my ultimate Italian dish. Not many restaurants here in Australia serve it up. Thank you for showing us this tasty dish.

[@PeterWiernicki]

I made this tonight for my family and they are the entire pound of pasta in one sitting. They've never done this before. Thank you +foodwishes!

[@ShogunGin0]

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.

[@petert2326]

I just cooked this and it came out great! It was so good that it didnt need any additional salt or even any cheese on top. Thank you very much for this!

[@wendcheese6204]

I love the way he talks! Could listen to it all day😌👍very professional and tutorial-sounding

[@aaronsharp4794]

Hello, Chef John! Thanks for posting! I'm so excited to watch and learn!

[@josephineharkness7686]

Yum! Delicious just had it for supper, did not have fresh basil so dried had to do, loved it! Thanks for the recepie

[@michaelb3764]

Best pasta recipe ever! Thank you chef! I made pasta and the sauce and everyone was blown away. Tastiest pasta dish ever. 😀

[@grover2727]

Over the many years I have learned so many recipes from you , however, this is our favorite. I wish you could read my comment and receive my thank you.

[@marochikk]

Today is the second time I make this. It’s so easy to make. I couldn’t find the fancy tomatoes (sorry chef John :/) but other tomato sauce worked good as well. Thanks for sharing. Also I subscribed to this channel I think 6 years ago and I didn’t know how to make anything back then. You have taught me a lot and I make so many of your recipes but never actually left a comment. Thanks again!

[@haroldsingh7713]

Chef John is an amazing cook. He knows how to build flavors without going overboard. Love you recipes Chef, thanks for sharing

[@Jubukio]

This recipe just saved my marriage.

[@zaibapatel_]

😂

[@suzettegreen1701]

😆😆😆

[@kellybrooks7583]

🤣🤣🤣👏👏👏👏

[@Nico.Robin7]

I'm dead 😂😂😂

[@Zarrytin]

funniest comment ever

[@lavenderbee3611]

Reminds me of Marcella Hazan’s famous tomato sauce with some bells & whistles. Looks divine and I can't wait to try it. Thank you Chef John.

[@raeb.9838]

here in preparation for this coming monday guys

[@lexmassey8426]

AYEE

[@proseccopapi]

Chef !! I’ve learned so much from your videos. Your doing the lords work. God bless.

[@GirlWantsANap]

I just made this Chef John, and with this recipe, you have now become our best friend.

[@michelligan_]

this video will be a savior for may 24th

[@willowthefairy1862]

SAME

[@maureencreason1963]

tomorrow is my bday, I will be alone this year & making this recipe and enjoying every single slurpy bite! you are the man, Chef John!

[@melindahopla]

Roses are red, violets are blue, the world can seem like a madhouse, but chef John will always have a recipe to comfort you.

[@mattchittle8092]

I almost always finish my sauces with a knob of butter. Sooo good. Thanks chef John!

[@bergc]

I love basil and butter and pasta

[@turtlepowersf]

CaroL too bad you hate tomatoes :-(

[@bergc]

I don't hate tomatoes, they also have a special place in my heart, and in my stomach

[@ThePayola123]

CaroL ❤🔥

[@puglydoodle]

This dish has become a staple in my house. It is one of my most favorite pasta dishes either made at home or eaten at a restaurant. Thank you.

[@adorekimiz]

I'M watching this so I can make it TMR 😫

[@badussy6133]

Ahh I’m making it for lunch rn 😻 I’ve been waiting 2 years for this day

[@brotherfullmer]

I've made this 6 times already and have found that YES in makes a difference if you double the onions and if you use actual Parmesan reggiano verses the cheaper stuff. It's the difference between a good sauce and a GREAT sauce. I absolutely love this recipe. Thanks Chef John. Also, I'll admit that although I do try some of your recipes, I mostly just love listening to you - LOVE your sense of humor!

[@Emilia-hz8fe]

I’m preparing for may 24th.

[@FMHMM]

The is the best recipe I have ever made from the internet. Thanks man

[@kelishasoleyn6205]

"I knew a guy who knew a guy who didn't know anything but he knew another guy and that guy knew about the secret recipe" wat!!! I just love your sense of humor

[@domw3239]

I've watched Chef Johns videos for years now and never tried a recipe. Just finished cooking this one and it has blown my mind, how can pasta and tomato sauce taste so good I've just eaten 300g of pasta in one sitting and the food coma I'm slipping into is euphoric.

[@acbeaumo]

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.

[@turtlepowersf]

Andrew Beaumont dont like pesto? Pine nuts can be a bit pricey i suppose. Those plus some pecorino, garlic and olive oil. Done deal.

[@acbeaumo]

@turtlepowersf No, I love pesto, for pasta and even pizza. I was looking for a recipe that wasn't pesto.

[@rbettsx]

Piedmont peppers? Halve a red bell pepper through the stalk, leaving it on. Cut out the seeds and pithy ribs. plonk in some peeled tomato, thinly sliced garlic, whole basil leaves, good olive oil, finish with a couple of anchovy fillets on top. Roast until nearly collapsed but still holding the oil. Good bread to mop up the juices.

[@merher]

with this aroma filling the house up, they will...

[@Zaluskowsky]

Robin Betts thanks! Nice idea

[@Itsmarieanne]

Chef John you are making me look forward to cook my own meals in corona quarantine, you are such a lovely person and voice to watch cooking, thank you so much, God bless you ♥️

[@Craig17g]

I cooked this tonight and it was delicious. Another triumph for Chef John. I am slightly concerned about the number of calories I've just consumed but hey ho. I think next time I may throw in a fresh chilli at the start as I like a little heat in my tomato sauce.

[@MaliciousSRT]

Made it for dinner as well, very good but for the same amount of work I much preferred the Sunday gravy recipe by Clemenza Caserta, that one was downright mind blowing. Its pretty much the same but pulls extra flavors from the added meats which is like a cherry on top of the Italian tomatoes and basil of this one.

[@user-cm9hj7ic7t]

Did you use the san marzano tomatoes? If not, what did you use instead? (Im from sweden, we dont have san marzano tomatoes)

[@MichealBacon]

@@user-cm9hj7ic7t Any canned tomatoes will do, but the San Marzano are the best. No worries.

[@bustedkeaton]

This is very similar to a good ol arrabiata sauce anyways, so good call. I always add butter when i make bolognese sauce, had no idea it was a "secret"

[@henrymarks2237]

@@user-cm9hj7ic7t to replicate that, do some canned tomatoes and some tomato puree

[@hammammousa82]

I cooked it today for my wife for our anniversary along with with chef John's tiramisu. We loved both of the dishes.

[@thiagovongilsa]

still the best cooking youtube channel

[@marytan9929]

i love the way you speak and the clarity of your instruction Thank you Chef John

[@ornella7186]

I've been subscribed to this channel for a couple years now and I've never been annoyed by his voice! Also just noticed he now has 2M subscribers! That's incredible! I guess new subscribers aren't used to his voice and the highs and lows he does but seriously yall don't need to be mean in the comments!

[@IaMCdN1]

Ornella can I have your number ?

[@scpenny3762]

Chef John i hope you will always speak the way you do. 👍🏼and all friends who love to wacht him cook and learn all this amazing recipes. I think I speak for them to. Altougth this video is 5 years old. Much love and keep up the good work ❤

[@angelclo18]

Really makes me sad seeing the comments about chef Johns voice! His voice is the best thing about these videos! (the recipes are cool too)

[@maximebarroux653]

i have been watching quiet a lot of your recèpes over the last 2 years. I made few of them and I must say that you are one of the men, thanks a lot for sharing!!!

[@cogsmeister]

Tried this tonight and was freaking awesome!! Couldn't get the San Marzano here in Australia but did it with the same kind of tomatoes and still turned out pretty darn good!

[@lavenderbee3611]

If you have watery canned tomatoes, try compensating by adding a little tomato paste. I don't always have the San Marzano's either, they are quite expensive.

[@ltfpg4303]

Looks good as my Nonna used to make. We always add butter to our sauces and pastas.

[@BigDubby]

Mr Chef John, I absolutely love your videos. I was hoping that you could show us a great way to make vegetable stock, that is my current food wish. Thank you, and best regards, Saher Mohammad

[@amyvan2568]

I made an all Chef John dinner for my Italian friends starting with this dish. It was a real mash- up which included prison meatloaf and cider braised pork shoulder. The dinner was a huge success! Thanks Chef John!

[@RuToob]

I've added a little butter to my pasta sauce for years. Now I find out I'm not that crazy after all :-)

[@fmaxs]

Chef John, your videos have elevated my cooking over the years. But this simple and amazing recipe came out absolutely fantastic

[@elsalisa146]

My Grandma who was an excellent cook always put butter in her spaghetti sauce. I love my sauce that way.

[@kimquinn7728]

Making this for dinner today. San Marzano tomatoes at the ready, parm reg at the standby, fresh basil wafting like summer in my cold Massachusetts kitchen. Thanks chef John for making such great and simple meals available, doable.

[@claudiacastillo4155]

So simple, yet so delicious. I may have doubled the amount of onions your recipe called for, which means quadrupled the Gino’s recipe... After all, I am the Tim Duncan of my diced onion.

[@jmac4652]

What a great Timmy D reference!

[@lt1caprice57l]

I probably would too, except it would be pureed, not diced, because while the flavor is amazeballs, in an otherwise smooth pasta sauce, that diced onion texture is ghastly and extremely offensive #sorrynotsorry

[@katherynlemus5475]

I am 17 and I decided to change it up a bit by adding my own secret recipe, this helped a lot since I didn’t know where to start. Thank you ! 🧸

[@puertoricanpapi7991]

I have a date this Sunday night I'm going with this recipe thanks👍🏽

[@paulzumbo]

I work in an Italian restaurant and we make a similar sauce and we use butter in ours also. People love it.

[@gramblor1]

This is like Marcella Hazan's "Tomato Sauce with Butter and Onion." Really great, simple recipe.

[@jimbeltrame1649]

better

[@chinaclipper1]

I cooked this tonight and was not disappointed. I was originally going to add some chicken and spinach in an effort to mimic a dish we enjoyed in the Bay Area years ago. I thought the better of it tho, and went with the recipe as shown. Well let me tell you we really enjoyed it. Great job Chef John, thanks partly to you, I feel I like my skills and cooking abilities are going in the right direction, and I do love your style.

[@nayeli7538]

Saving this recipe for the 24th

[@crackerjack9320]

This channel is the best!

[@geniuspharmacist]

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 ..........."

[@tamaster3567]

The only case in which you really need to add sugar in a tomato sauce is when the tomato you get is very acidic and so you gotta balance that acidity with something, so sugar mainly, but there are other options. Fact is, if you get acidic tomatoes and make a sauce with them, you just picked the wrong type of tomatoes.

[@french1375]

My mom would sometimes add a carrot to absorb the acidity rather than add sugar.

[@ajourney0835]

geniuspharmacist honestly i love addding a little sugur in tomato suace or paste when cooking its so much sweeter. i hate the plain taste of tomato can so ive seen a difference adding just a litttle wont hurt. i really think the amount of oil and butter in food is more concerning than a little amount of sugur. just saying :)

[@scottyhaines4226]

AJourney 08 butter and oil is far better for you than any sugar will be.

[@trobin]

AJourney 08 that’s what I did until I bought Italian tomatoes

[@TheBrownCrab]

I tried this recipe and believe me it's really remarkable in taste.

[@alinasafdary]

- 1 can of tomatoes (crushed+blended)- or paste - 4-5 tbs olive oil - onion - pinch of salt - couple cloves of crushed garlic (cook for a min, no browning) - pinch of Hot chili flakes - splash of water after adding tomatoes - cool rigatoni - Half a stick of butter - Basil - Parmesan Cheese

[@bcd4562]

Thank you for chopping your basil. I agree with you on that.

[@paulwagner688]

I would also add anchovy paste to the sauce with the garlic. That's how I make my red sauce.

[@EnigmaticCatalystPro]

Paul Wagner interesting, does that make it taste fishy at all or just extra savoury?

[@paulwagner688]

@@EnigmaticCatalystPro it's an umami bomb. Chef John calls it "Italian MSG"

[@escapedvivesectionist7011]

Tremendous. This sauce has one hell of a color to it. Brilliant...

[@Eloe1974]

This is how I liked my pasta when I was a child (without garlic and chili). Becouse onion and butter make it extra sweet. I am from the north of Italy and we put buttar everywhere. D.o.p. Means that the San Marzano are true, they are the best (de more traditional) tomatoes 🍅 for making pasta sauce

[@crypticlolita]

Great to know this kind of dish is eaten and made in Italy.

[@ic1013]

I remember Gino's secret sauce! It was so good! I had it once 26 years ago and never forget it. Thank you for this!

[@mjm2804]

Rigatoni Rigatoni Give me the formulolli.

[@wndrwmn72a44]

MjM LOL! Good one! :)

[@MariusiDZ]

ahh, i see you're a man of culture aswell!

[@blu3j00Ls]

Formulolli 😹😹 CUTE.

[@reddyseptian]

Filthy rigatoni

[@phoebeakinloye8982]

Pizza pasta put it in a box-

[@madsli]

Loved it. This has got to be one of the best vegetarian dishes I've tasted.

[@susannenielsen6086]

OMG! I Fall a sleep to his videos every Night, I LOVE that voice 😅😅😅😅

[@j-soon6260]

Thanks Chef John. I very much enjoy many of your recipes. Truly authentic. I also enjoy how you present your recipes and the little jokes here n there. Keep up the good work

[@BeefBronson]

Who’s here preparing for May 24th, 2021?

[@notsokewlnowisit9905]

Who isn’t 😭

[@laniyes]

woo soon

[@kamelsr]

Oh my Goodness this was divine. Made it for Sunday supper and now it's time for a food coma.