Rigatoni With Steak Sauce

"One dish meal served in bowls topped with Parmesan Cheese. Recipe courtesy of Everyday Italian. Reviewers said it was easy and enjoyed by picky eaters, too. Others made with filet mignon to flat iron steak."
 
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photo by berry271 photo by berry271
photo by berry271
Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Heat 2 T Olive Oil in heavy frying pan over high heat.
  • Sprinkle steaks with salt and pepper to taste.
  • Cook Steaks until they are brown BUT still RARE in the center, about 3 minutes each side. Transfer steaks to a plate to cool down. Save steak juices in plate.
  • Add 2 T Olive Oil to same pan. Saute the onion and carrots until onions are translucent, about 8 minutes, with add'l salt & pepper to taste.
  • Add Garlic and Oregano, saute for another minute.
  • Add Marinara Sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season with salt & pepper to taste.
  • Meanwhile, trim fat from each steak and cut into bite-size pieces and set aside.
  • Bring a large pot of SALTED water to boil over high heat. Add Rigatoni and boil until tender but firm to the bite (al dente), about 10 minutes, stirring often. Drain.
  • Toss the Rigatoni and steak pieces and any accumulated juices from the steaks with the sauce to coat.
  • Transfer to individual serving bowls, top with cheese.

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Reviews

  1. Your suppose to add the red wine to deglaze the pan after cooking the steak and veggies. This recipe taste 100 times better if you skip the red wine and add in a half a cup of heavy cream and turn it in to a cream sauce!!!! You could also make this to use up any left over pork roast.
     
  2. Made last night but used rotini since that's what I had on hand. It tasted as good as Giada's creation looked when she made it on everyday italian! I'm on a mission to try one of Giada's recipes every week!
     
  3. I agree that this was just alright. There wasn't anything wrong with it, it just didn't stand out to me as something I would really want to have again. It was easy enough to prepare, except that the recipe did not explicitly say when to add the red wine, so I added it with the marinara and broth.
     
  4. This was pretty tasty, but I found myself sort of wishing I hadn't covered up that yummy beef in sauce. The sauce was good but I thI I guess I was thinking steak sauce like Heinz or A-1, I know sort of silly, I could look at the ingredient list and see that was the case. Thanks for sharing, I'm always interesting in trying something new.
     
  5. This was an ok recipe for me. For my tastes, the oregano was overpowering. Cook times were accurate.
     
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RECIPE SUBMITTED BY

<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
 
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