Rigatoni W Steak Marinara Sauce Recipes

RIGATONI WITH STEAK SAUCE

Steps:

• 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.

RIGATONI W/ STEAK & MARINARA SAUCE

Steps:

• Heat 2 Tablespoons of oil in large pan.
• Sprinkle steaks with salt and pepper.
• Cook the steak's until brown on outside, but still rare in the middle, about 3 minutes per side.
• Transfer to plate and set aside to cool completely.
• Add 2 more Tablespoons of oil to pan.
• Sauté onions and carrots until onions are translucent, about 8 minutes.
• Add salt and pepper to taste.
• Add garlic and oregano and sauté 1 minute.
• Add wine and simmer 1 minute.
• Add marinara sauce and beef broth.
• Cover and simmer over medium-low heat about 10 minutes.
• Season too taste with salt and pepper.
• Meanwhile trim off any fat from steaks.
• Cut into bite size pieces-set aside.
• Cook rigatoni according to package directions.
• About 10 minutes, drain, toss with sauce and juices.
• Transfer to serving bowl and top with Parmesan Cheese and serve.
• You don't have to use Rib Eyes in this recipe. You can use a nice sirloin if you prefer.

RIGATONI WITH STEAK SAUCE

Steps:

• Heat 2 tablespoons 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 tablespoons 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.

RIGATONI WITH MARINARA SAUCE, SAUSAGE, MUSHROOMS AND PEPPERS

Steps:

• Make the marinara sauce ahead of time. Place the parsley and garlic in the work bowl of a food processor and process until finely chopped.
• Heat the oil in a large saucepan over low heat. Add the parsley and garlic and cook until the garlic is soft, about seven minutes. Add the tomatoes and spices. Bring to a boil, lower the heat and simmer for five minutes. Remove from the heat and reserve.
• Place the sausage in a large, deep saute pan - in batches if necessary - and cook until well browned. As the sausages are done, place on paper toweling to drain. Reserve the sausages, and the saute pan with its fat.
• To assemble, bring one very large pot or two large pots of water to a boil for the pasta. Add the salt and bay leaves.
• Return the saute pan to the stove and heat the fat over high heat. Add the mushrooms. Cook, stirring, until the mushrooms are browned. Add the peppers and cook for five minutes, stirring well and scraping the brown bits from the bottom of the pan.
• Cook the pasta with the boiling water until just done, but not mushy.
• Stir the mushrooms, peppers and reserved sausage into the marinara sauce. Heat through.
• Drain the pasta and toss with the sauce.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

Steps:

• Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
• Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
• Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

RIGATONI WITH MEAT SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
• Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
• Serve the rigatoni topped with the Romano and basil.

RIGATONI WITH MARINARA SAUCE AND RICOTTA

Steps:

• If using fresh tomatoes, cut a shallow X in bottom of each with a paring knife and blanch tomatoes in 3 batches in a large pot of boiling water, 1 minute per batch.
• Transfer blanched tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then halve lengthwise and seed. Chop tomatoes (fresh or canned), reserving juice (from cutting board or can).
• Cook garlic and red pepper flakes in oil in a 4-quart heavy pot over medium heat, stirring, until garlic is golden, about 5 minutes. Discard garlic, then add tomatoes with their juice and 1 1/4 tsp salt and simmer, uncovered, until sauce is thickened, about 20 minutes. Remove from heat and stir in basil and salt to taste.
• Cook rigatoni in boiling salted water, uncovered, until al dente, then drain.
• Toss pasta with warm marinara sauce in a large bowl. Serve with ricotta and grated Pecorino.