Chef Johnnys Secret Sauce Recipes

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RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)



Rigatoni al Segreto (Rigatoni with Secret Sauce) image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
  • Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  • Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g

CHEF JOHN'S TOMATO SAUCE



Chef John's Tomato Sauce image

This is one of my most requested food wishes, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can only stir this with a wooden spoon, otherwise it's bad luck.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h

Yield 8

Number Of Ingredients 15

¼ cup olive oil
1 onion, finely diced
1 rib celery, finely diced
1 pinch salt
4 cloves garlic, minced
2 (28 ounce) cans whole peeled San Marzano tomatoes
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon anchovy paste
1 teaspoon white wine vinegar
½ teaspoon dried Italian herbs
1 pinch red pepper flakes
1 tablespoon tomato paste
2 tablespoons chopped Italian flat-leaf parsley
water, or as needed

Steps:

  • Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
  • Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
  • Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 13 g, Cholesterol 0.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 674 mg, Sugar 7.3 g

CHEF JOHNNY'S SECRET SAUCE



Chef Johnny's Secret Sauce image

I got this recipe out of an old church cookbook. Although I haven't yet tried it, it sounds easy and good.

Provided by Martha Price @karenella1

Categories     Other Sauces

Number Of Ingredients 8

2 tablespoon(s) butter
2 tablespoon(s) flour
1/2 cup(s) milk or cream
1/2 cup(s) dry white wine
1 - egg yolk, beaten
1/2 cup(s) chicken broth
- salt and pepper to taste
1 pinch(es) cayenne and nutmeg

Steps:

  • Melt butter. Add flour, until blended. In another pot, blend milk, wine, and broth. Bring just to a boil; add to butter/flour mixture and stir until sauce is smooth and thick. Add beaten yolk; stir till smooth. Add seasonings to taste. Do not boil.
  • Recipe suggests using this sauce on Chicken Kiev.

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