Right after I returned to the US from Spain a few weeks ago, I was craving pasta with steak, so I got the “Rigatoni with steak” recipe from Giada’s Family Dinners. I made it with bow-tie pasta instead since that’s what was available in my pantry, and I didn’t add beef broth and parmesan cheese per the recipe instructions. I also forgot the add accumulated juices from the steaks to the sauce so it tasted kind of plain, and I’m sure it would have been more flavorful if I followed all the directions.
For all the meat-and-pasta lovers out there, here’s the slightly modified recipe from the cookbook.
-tablespoons olive oil
-2 12-oz rib-eye steaks
salt and freshly ground black pepper
-2 onions, thinly sliced
-2 carrots, peeled and thinly sliced
-4 garlic cloves, minced
-1/2 teaspoon dried oregano
-3/4 cup dry red wine
-2 cups quick marinara sauce
-1 cup low-sodium beef broth
-12 oz dried rigatoni (or whatever pasta you have)
-3 oz shaved parmesan cheese
Heat the oil in a large, heavy frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are seared and brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add the onions and carrots to the same pan and saute over medium heat until the onions are translucent. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce to taste with salt and pepper.
Meanwhile, cut the steaks into bite-sized pieces and set aside. Bring a large pot of salted water to a boil. Add the rigatoni and cook until it is tender. Drain.
Toss the rigatoni, reserved steak pieces, and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese and serve.
Makes 4 main-course servings.