Fresh Rigatoni With Marinara And Steak Recipe

Name: Fresh Rigatoni With Marinara And Steak Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8 ounce beef tenderloin steak, flap meat steak, or hanger steak; Kosher salt and freshly ground black pepper; 1 tablespoon vegetable oil; 1 medium carrot, roughly chopped (about 3/4 cup); 1 small yellow onion, roughly chopped (about 1 cup); 4 cloves garlic; 2 tablespoons olive oil; 1 tablespoon fresh thyme leaves; 2 cups jarred; 1 pound rigatoni pasta; Grated Parmigiano Reggiano

Servings: persons

1 8 ounce beef tenderloin steak, flap meat steak, or hanger steak
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 medium carrot, roughly chopped (about 3/4 cup)
1 small yellow onion, roughly chopped (about 1 cup)
4 cloves garlic
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
2 cups jarred
1 pound rigatoni pasta
Grated Parmigiano Reggiano

1
Position the oven rack in the top third of the oven, and preheat oven to 450u00b0F.
2
Pat the beef dry with a paper towel and season generously on all sides with salt and pepper. Heat vegetable oil in a small skillet over high heat until smoking. Place steak in skillet and cook until well-browned on first side, about 2 minutes. Flip and transfer to oven. Roast until steak registers 125u00b0 to 130u00b0 on an instant read thermometer, 4 to 6 minutes. Remove the steak to a cutting board, cover loosely with foil, and set aside.
3
Combine carrot, onion, and garlic in bowl of food processor and pulse until finely chopped, scraping down sides as necessary (about 20 one-second pulses). Alternatively, chop finely with a knife or grate on a box grater.
4
Heat olive oil in a high-sided sautepan over medium heat until shimmering. Add vegetables and thyme. Season with salt and pepper, and cook until soft and fragrant, stirring often, for about 8 minutes. Add the tomato sauce and 1/2 cup of water. Bring to a boil, reduce to a simmer, and cook for 15 minutes, stirring occasionally.
5
Bring a large pot of salted water to a boil and cook pasta according to package instructions, reducing cook time by one minute (pasta should still be just short of al dente). Add the pasta to the sauce, and keeping the pot still over low heat, gently toss the pasta and sauce together until most of the sauce is absorbed, the bottom of the pan is nearly dry, and the pasta is fully cooked.
6
Pour the pasta out into a serving dish, and top with grated Parmesan. Thinly slice the steak, and arrange it over the top.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 8 ounce beef tenderloin steak, flap meat steak, or hanger steak, Kosher salt and freshly ground black pepper, 1 tablespoon vegetable oil, 1 medium carrot, roughly chopped (about 3/4 cup), and more.

Yes, Fresh Rigatoni With Marinara And Steak Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!