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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Taste and adjust seasoning as needed. Sprinkle the fresh parsley over the pasta and serve hot with grated Parmesan cheese on top.

Nutrition Facts

Serving size	1615.8 grams (1615.8g)

Amount per serving	% Daily Value*
Calories	2128

Total Fat 104.60g	134%
Saturated Fat 38.50g	193%
Polyunsaturated Fat 2.70g
Cholesterol 280mg	93%
Sodium 4988mg	217%
Total Carbohydrate 173.70g	63%
Dietary Fiber 18.40g	66%
Total Sugars 29.80g
Protein 128.90g	258%

Vitamin D 41IU	205%
Calcium 791mg	61%
Iron 19mg	106%
Potassium 2971mg	63%

*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.

Source of Calories

Fat: 43.7%

Protein: 24.0%

Carbs: 32.3%