Rigatoni With Steak Food

BAKED RIGATONI WITH BEEF

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.
• Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
• Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
• Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.

RIGATONI WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

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 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 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.