↞ recipe box start page
Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
4 tbsp olive oil
2 (12 oz) rib-eye steaks
Salt and pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 tsp dried oregano
3/4 cup dry red wine
1 (26 oz) jar marinara sauce
1 cup beef broth
16 oz dried rigatoni pasta
3 oz Parmesan, shaved
Heat 2 tbsp of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are 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 2 more tbsp of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. 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, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni. Toss the rigatoni and 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 shavings and serve. Serves 4
view more member recipes
RIGATONI WITH STEAK SAUCE
view my recipes
print
save
Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
4 tbsp olive oil
2 (12 oz) rib-eye steaks
Salt and pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 tsp dried oregano
3/4 cup dry red wine
1 (26 oz) jar marinara sauce
1 cup beef broth
16 oz dried rigatoni pasta
3 oz Parmesan, shaved
Heat 2 tbsp of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are 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 2 more tbsp of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. 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, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni. Toss the rigatoni and 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 shavings and serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Rigatoni With Steak Sauce
by sgre52160
4 tbsp olive oil 2 (12 oz) rib-eye steaks Salt and pepper 2 onions, thinly sliced 2 carrots, peeled and thinly sliced 4 cloves garlic, minced 1 tsp dried oregano 3/4 cup dry red wine
by sgre52160
4 tbsp olive oil 2 (12 oz) rib-eye steaks Salt and pepper 2 onions, thinly sliced 2 carrots, peeled and thinly sliced 4 cloves garlic, minced 1 tsp dried oregano 3/4 cup dry red wine
Rigatoni In Tomato Sauce
by sgre52160
One (28 oz) can whole, peeled tomatoes in juice, crushed by hand 3 tbsp extra virgin olive oil 2 medium carrots, minced 1 large yellow onion, minced 2 cloves garlic, minced 2 sprigs rosemary
by sgre52160
One (28 oz) can whole, peeled tomatoes in juice, crushed by hand 3 tbsp extra virgin olive oil 2 medium carrots, minced 1 large yellow onion, minced 2 cloves garlic, minced 2 sprigs rosemary
Rigatoni And Mushroom Sauce
by sgre52160
3/4 lb rigatoni pasta 1 medium onion, quartered 1 large garlic clove 1 (28 oz) can tomatoes in thick puree 1 lb ground beef 1/2 lb small mushrooms, halved 3 tbsp dry red wine 1 tsp Italian he
by sgre52160
3/4 lb rigatoni pasta 1 medium onion, quartered 1 large garlic clove 1 (28 oz) can tomatoes in thick puree 1 lb ground beef 1/2 lb small mushrooms, halved 3 tbsp dry red wine 1 tsp Italian he
Rigatoni With Vodka Sauce
by sgre52160
1/4 cup olive oil 4 cloves garlic, minced 1 (28-oz) can crushed tomatoes 2 tbsp vodka 1/2 cup heavy whipping cream 1 lb rigatoni, cooked according to package directions 6 leaves basi
by sgre52160
1/4 cup olive oil 4 cloves garlic, minced 1 (28-oz) can crushed tomatoes 2 tbsp vodka 1/2 cup heavy whipping cream 1 lb rigatoni, cooked according to package directions 6 leaves basi
Rigatoni With Broccoli And Three Cheese Sauce
by sgre52160
1 box barilla rigatoni 1 jar barilla three cheese sauce 15 ounces ricotta cheese 1/2 cup parmigiano reggiano cheese, freshly grated 1/2 tsp salt 1/8 tsp black pepper, freshly ground 3 cups
by sgre52160
1 box barilla rigatoni 1 jar barilla three cheese sauce 15 ounces ricotta cheese 1/2 cup parmigiano reggiano cheese, freshly grated 1/2 tsp salt 1/8 tsp black pepper, freshly ground 3 cups
view more member recipes
related CDKitchen recipes
Stuffed Rigatoni
Rigatoni Lasagna
Rigatoni Casserole
Amatriciana-Style Rigatoni
Montreal Steak Marinade
Zesty Italian Steak
Spinach And Rigatoni Salad
Turkey Rigatoni
Steak Au Jus
Chilled Rigatoni Salad