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

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

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.

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.

I’m preparing for may 24th.

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 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

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

Preparing for tomorrow

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.

this video will be a savior for may 24th

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

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

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

Saving this recipe for the 24th

today is the day

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

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

This recipe just saved my marriage.

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

todays the 24th of may... have to prepare

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

Stunning recipe

here in preparation for this coming monday guys

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 :-)

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!

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

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 🙃

this reminded me that I should buy some pasta and eat it on May 24th 2021

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

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

it’s may 24th everyone

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

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

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

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

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!

Yall making rigatoni on 24th May as well?

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

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

Tonight, prior to settling down for some quality KZfaq 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

I love basil and butter and pasta

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

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!

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

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!

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

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.

"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 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.

This is one of the best ever recipes I’ve ever made... thanks Chef John.... my family requests this almost every week now!!!

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

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

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!

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

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

hello everyone on may 24th 2021

still the best cooking youtube channel

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.

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

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.

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

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.

Absolutely delicious! Thank you. Its our new family favorite.

Rigatoni Rigatoni Give me the formulolli.

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

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 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.

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:)

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

God bless you chef John, I’m eating this right now. Absolutely delicious 🤤

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)

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!

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!

Love the videos and the recipes ..thank you Chef John

POV: your looking for a recipe for may 24th

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

I just finished making and eating this and it was absolutely delicious. I will be making this again!

I made this tonight, and it was soooo great!! 👍 Thank you so much for sharing!! You always have the best recipe’s! :)

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.

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

Made this yesterday, it was absolutely divine.

Wow, the explanation on D.O.P. is spot on chef! Learned something really useful today, thanks for that!

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

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

I love listening to you talk!! And thanks for the recipes! Gonna give this a try

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!

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

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.

I love your recipe, thanks for sharing ❤️ appreciated as always!

Absolutely wonderful dish!!!

i just inhaled this!! soooooo easy and sooooo delicious! Thank you Chef!

- 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

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

First recipe of yours I cooked! Thank you Chef John. Food wish come true!!

i just made thay last week to feed my co workers... i just added ground beed to my sauce... and yes butter enhances the sauce.... more chili flakes though... i like mine with a kick...

butter us up thanks chef john for all you do i missed the ceyanne in this one billy in the can got a laugh from me though lol

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