Rigatoni Al Segreto - Rigatoni with Secret Sauce - Gino's Rigatoni Al Segreto
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- Опубліковано 17 сер 2017
- Learn how to make a Rigatoni Al Segreto recipe! Visit foodwishes.blogspot.com/2017/... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Rigatoni with Secret Sauce recipe!
- Навчання та стиль
Check out the recipe: www.allrecipes.com/Recipe/260014/Rigatoni-al-Segreto-Rigatoni-with-Secret-Sauce/
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.
what about add some sugar to the tomato sauce?
I grew up on secret sauce so good
@@kpnitrl38 9
"Very closely guarded secret" - "just dump a ton of butter in"
This is what I imagine all restaurant cooking to be like.
As a professional chef trust me when I say that you are exaggerating but not by much
@@ryangoepfert9112 He forgot step 2: Add some sugar.
All 17 of KFC's secret herbs and spices is black pepper.
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.
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
"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
Got it 100% right lol
"And that was all I could say without endangering the guy." ~ Chef John (Who is SOOO funny!!!)
Food Wishes herd it from a friend who herd it from a friend who herd it from another you been messin' around
The guy who didnt know anything? Sounds like Jon Snow to me! Hmm
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?!
I’m preparing for may 24th.
this video will be a savior for may 24th
SAME
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.
I like his voice. I think it is very Nice to hear.
@@Warvell1 His voice changed after his first videos anyways. It seems to be put on which is ok.
Who is trashing?
@@adamleckius2253 Just what I was thinking ...
I can't imagine a sane person trashing this man. He is wonderful!
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.
Zero Fader I think some would say otherwise, but you must be new here.
love his voice but this up /down thing he is now doing is beyone annoying
2.3 million people seem to like it...
nyaahxo I’m right there with you. ChefJohn’s voice is intriguing.
It is designed for the child in you.
Saving this recipe for the 24th
here in preparation for this coming monday guys
AYEE
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.
giovanni9107
I thought it meant delivered on pasta. Who knew? Oh you did! Thanks.
carla jackson
Glad someone appreciates my random fact lol
Love me some random facts, they are what make the world go round, ;)
Like "appellation controlee" on wine bottles.
Denominazione di Origine Protetta*
Preparing for tomorrow
LMFAOAOAOAO ME TOO
I'M watching this so I can make it TMR 😫
Ahh I’m making it for lunch rn 😻 I’ve been waiting 2 years for this day
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.
todays the 24th of may... have to prepare
If that was me with the blender, in the tin, my kitchen would have been redecorated in the style of San Marzano drip.
I like crushing them by hand. It makes me feel like I know what I'm doing in the kitchen, Haha.
My exact thoughts!
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!
It really isn’t that hard with an immersion blender, just keep it submerged
@@nikorusakura1068 Just use a fork and crush it in the pan
Who’s here preparing for May 24th, 2021?
Who isn’t 😭
woo soon
The real secret ingredient is the friends we made along the way
what if you never make any friends 😞
When should I put them into the sauce ?
@@soggybrick772 They're the REAL secret ingredient 🤫
I made this for my birthday dinner, loved it so much ( turn 12!!!) ! Thx for the awsome recipie
Wow you're young! Happy belated!!
@yo mama taste good Because no one likes yo mama jokes, cuz.
Don't stop feeding your brain with good food and knowledge.
The world is yours!
Do you have snap…I‘m an italian chef too^^
Why didn’t your parents cook or take you out?
This recipe just saved my marriage.
😂
😆😆😆
🤣🤣🤣👏👏👏👏
I'm dead 😂😂😂
funniest comment ever
this reminded me that I should buy some pasta and eat it on May 24th 2021
You mean,, today 👀
NEVER change, Chef John! You are simply the best!
Never in all my life did I think I'd spend significant amounts of time watching (and enjoying) recipe videos, but here I am.
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 :-)
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 😁
no one asked
@@zainakhrais6011 she's not talking with you
I'm 16 and I really like to cook, I hope one day cook like this guy!
I made this twice already and ready for a third time. This stuff is outrageous. Thanks for this recipe.
hello everyone on may 24th 2021
He never fails to make me hungry and laugh at the same time.
His use of intonation is absolutely fascinating. His instructions are very clear and surprisingly soothing. Awesome video.
Came for the recipe, stayed for the voice/personality of chef John xoxo
Roses are red, violets are blue, the world can seem like a madhouse, but chef John will always have a recipe to comfort you.
Made this today, huge success despite my total lack of culinary talent.
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 🙃
Chef John, your videos have elevated my cooking over the years. But this simple and amazing recipe came out absolutely fantastic
Hello, Chef John! Thanks for posting! I'm so excited to watch and learn!
I love basil
and butter
and pasta
CaroL too bad you hate tomatoes :-(
I don't hate tomatoes, they also have a special place in my heart, and in my stomach
CaroL ❤🔥
i love the way you speak and the clarity of your instruction Thank you Chef John
This is by far the best cooking channel on the whole of the internet. I love you, Chef John!
This is literally the best pasta dish I've ever made. Thanks Chef John. I love you
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.
Chef John is an amazing cook. He knows how to build flavors without going overboard. Love you recipes Chef, thanks for sharing
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!
- 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
Was the rigatoni sauced, or was the sauce rigatoned? Seems like a philosophical debate.
He added rigatoni to the sauce so the sauce was rigatoned
Dan the sauce was rigatonied.
You say tomato, I say San Marzano.
The egg came first -- or was it the chicken?
Dan There have been wars over less !!!!
I love listening to you talk!! And thanks for the recipes! Gonna give this a try
Tremendous. This sauce has one hell of a color to it. Brilliant...
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!
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!
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.
Love the videos and the recipes ..thank you Chef John
Tonight, prior to settling down for some quality UA-cam 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
Best pasta recipe ever! Thank you chef! I made pasta and the sauce and everyone was blown away. Tastiest pasta dish ever. 😀
First recipe of yours I cooked! Thank you Chef John. Food wish come true!!
This is one of the best ever recipes I’ve ever made... thanks Chef John.... my family requests this almost every week now!!!
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!
"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
This is my ultimate Italian dish. Not many restaurants here in Australia serve it up. Thank you for showing us this tasty dish.
Absolutely wonderful dish!!!
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!
POV: your looking for a recipe for may 24th
Sounds and looks soooo good. I can almost smell it through the screen!
So simple yet refined
Stunning recipe
I was debating over making this recipe but now I will because it is Vincenzo approved!
Yall making rigatoni on 24th May as well?
Yessir
Yes
Yes sir 🤪
Very nice texture and flavor...outstanding recipe, simple and delicious. Thanks for sharing.
Absolutely delicious! Thank you. Its our new family favorite.
Love your videos. Keep it up. As an amatuer home chef, you are one of the very few I have really learned from. Very good videos.
still the best cooking youtube channel
Yum! Delicious just had it for supper, did not have fresh basil so dried had to do, loved it! Thanks for the recepie
Chef John I LOVE all of your recipes I've made so many of them and they are all delicious Thank you so much xxx
I have a date this Sunday night I'm going with this recipe thanks👍🏽
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!
Wow, the explanation on D.O.P. is spot on chef! Learned something really useful today, thanks for that!
I just made this Chef John, and with this recipe, you have now become our best friend.
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
I've added a little butter to my pasta sauce for years. Now I find out I'm not that crazy after all :-)
Made this yesterday, it was absolutely divine.
Made this super simple & easy and tastes fantastic!
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)
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.
What a great Timmy D reference!
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
I love your recipe, thanks for sharing ❤️ appreciated as always!
I almost always finish my sauces with a knob of butter. Sooo good. Thanks chef John!
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!
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.
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:)
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
I love the way he talks! Could listen to it all day😌👍very professional and tutorial-sounding
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.
Rigatoni
Rigatoni
Give me the formulolli.
MjM LOL! Good one! :)
ahh, i see you're a man of culture aswell!
Formulolli 😹😹 CUTE.
Filthy rigatoni
Pizza pasta put it in a box-
My Grandma who was an excellent cook always put butter in her spaghetti sauce. I love my sauce that way.
God bless you chef John, I’m eating this right now. Absolutely delicious 🤤
Just made this and it turned out delicious. .. thank you for the recipe
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.
Andrew Beaumont dont like pesto? Pine nuts can be a bit pricey i suppose. Those plus some pecorino, garlic and olive oil. Done deal.
@turtlepowersf No, I love pesto, for pasta and even pizza. I was looking for a recipe that wasn't pesto.
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.
with this aroma filling the house up, they will...
Robin Betts thanks! Nice idea
OMG! I Fall a sleep to his videos every Night, I LOVE that voice 😅😅😅😅
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.
Great sauce the whole family loves it thanks so much for sharing the recipe.
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!
Ornella can I have your number ?
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.
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.
Did you use the san marzano tomatoes? If not, what did you use instead?
(Im from sweden, we dont have san marzano tomatoes)
@@user-cm9hj7ic7t Any canned tomatoes will do, but the San Marzano are the best. No worries.
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"
@@user-cm9hj7ic7t to replicate that, do some canned tomatoes and some tomato puree
I really appreciate how you always advocate for humanely raised/sourced foods. Grass fed cow butter FTW!
Amazingly done! And well explained! Bravissimo
i just inhaled this!! soooooo easy and sooooo delicious! Thank you Chef!
I would also add anchovy paste to the sauce with the garlic. That's how I make my red sauce.
Paul Wagner interesting, does that make it taste fishy at all or just extra savoury?
@@EnigmaticCatalystPro it's an umami bomb. Chef John calls it "Italian MSG"
I just made this recipe and it was so delicious! Thanks Chef John