Rigatoni with Steak Sauce
This meaty pasta recipe only tastes better with the addition of stringy onions and a nice, hearty tomato sauce. This is one recipe you won't want to pass up!
Equipment
- Stovetop
Ingredients
- 4 Tbsp Olive Oil
- 2 12 Oz Ribeye Steaks
- Salt
- Pepper
- 2 Onions Thinly Sliced
- 2 Carrots Peeled and Thinly Sliced
- 4 Clove Garlic Minced
- 1 Tsp Dried Oregano
- ¾ C Dry Red Wine
- 1 26 Oz Jar Marinara Sauce
- 1 C Beef Broth
- 16 Oz Rigatoni
- 3 Oz Parmesan Shaved
Instructions
- Heat 2 tablespoons of oil in a heavy skillet over high heat. Sprinkle the steaks with salt and pepper. Cook steaks until brown but still rare in the center, about 3 minutes per side. Transfer steaks to a plate to cool completely.
- Add 2 more tablespoons olive oil to the pan. Sauté the onions and carrots until the onions are translucent, about 8 minutes, adding salt and pepper to taste. Add garlic and oregano, sauté for 1 more minute. Add the wine and simmer for 1 minute. Add the marinara sauce and the broth. Cover and simmer over medium-low heat to blend flavors, about 10 minutes. Season to taste with salt and pepper.
- Trim fat from steaks, cut into bite sized pieces and set aside. Bring a large pot of salted water to a boil and cook the rigatoni according to package directions.
- Toss the rigatoni and steak pieces (along with any accumulated juices) with the sauce to coat. Sprinkle with parmesan cheese shavings to serve.
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