Rachel Ray's Rigatoni With Grilled Beef and Gravy

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is extremely scrumptious! My boyfriend gives it two thumbs up! (and he's a picky eater!) Even though it calls for flat iron (top blade) steak I used chuck steak because my local grocery store -surprise!- didn't have flat iron steak. It still turned out fantastically! Another great one from Rachel Ray.”

Ingredients Nutrition


  1. Season the steaks liberally with salt and pepper. Pre-heat a large cast iron skillet or griddle over high heat. Drizzle the steaks with EVOO and cook, turning once, for 8-10 minutes for pink centers. Let the meat rest until cool enough to handle, then slice very thinly on a diagonal.
  2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the starchy pasta cooking water.
  3. Meanwhile, in a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the onion, celery, carrot and garlic; season with the rosemary, salt and pepper. Cook until the vegetables are softened, 5-6 minutes. Stir in the tomato paste for 1 minute to wake up the aroma and flavor. Stir in the beef stock, wine and Worcestershire sauce; lower the heat and simmer until it thickens slightly.
  4. Drop the sliced meat into the gravy, then add the pasta with a splash of the reserved pasta cooking water to combine. Serve in shallow bowls and top with a drizzle of EVOO, the cheese and parsley.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a