Rigatoni with Steak Sauce
Indulge in the rich, hearty flavors of Rigatoni with Steak Sauce, a comforting pasta dish that brings a touch of luxury to your dinner table. Tender cubes of seared sirloin or ribeye steak are simmered in a robust tomato-based sauce infused with the savory depth of beef broth, a hint of Worcestershire sauce, and an optional kick of red chili flakes. Perfectly al dente rigatoni is tossed in the velvety sauce, soaking up every drop of its bold, meaty goodness. Finished with fresh parsley and a generous sprinkle of Parmesan cheese, this recipe strikes the perfect balance between gourmet flair and cozy simplicity. Ready in under an hour, it’s an ideal choice for weeknight dinners or casual entertaining.
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 300 grams Steak (sirloin or ribeye), diced into small cubes
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 units Garlic cloves, minced
- 400 grams Crushed tomatoes (canned)
- 250 milliliters Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoons Red chili flakes (optional)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 50 grams Grated Parmesan cheese (for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the pasta. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced steak and sear until browned on all sides (about 4-5 minutes). Remove the steak from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until softened and translucent (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes, beef broth, and tomato paste. Stir to combine. Add Worcestershire sauce, red chili flakes (if using), salt, and black pepper. Simmer the sauce on low heat for 15-20 minutes, stirring occasionally.
Return the cooked steak to the skillet, including any juices it released. Stir to coat the steak with the sauce and simmer for another 5 minutes.
Add the cooked rigatoni to the skillet with the sauce. Toss to combine, ensuring all the pasta is evenly coated. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
Taste and adjust seasoning as needed. Sprinkle the fresh parsley over the pasta and serve hot with grated Parmesan cheese on top.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 198 mg | 15% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
