The Love Chef


Pasta Recipes


            1½ to 2 pounds round steak, lean
½ cup all purpose flour
            2 tablespoons Colavita Extra Virgin Olive Oil
            2 medium onions, chopped
            1 tablespoon Worcestershire sauce
            One 16-ounce can crushed tomatoes
½ cup dry red wine
            1 tablespoon dried sage
            Freshly ground black pepper to taste
            Salt to taste (optional)
            1 pound rigatoni
            1 cup pasta water
            2 scallions, sliced

Serves 4 to 6.

To tenderize the steak, pound it gently with a meat mallet. Coat the meat with flour.

In a large skillet, heat the Colavita Extra Virgin Olive Oil and sauté the steak on both sides. Remove the steak and cut into bite-size strips; set aside. Add the onion and Worcestershire sauce to the skillet and sauté until the onions are transparent. Add the tomatoes, wine, sage, pepper, and salt, and return the steak to the skillet. Cover and simmer for 1
¼ to 2 hours.

Cook the pasta. Reserve one cup of the pasta water when draining, and add to the skillet. Toss the steak with the pasta, and garnish with the scallions. Serve.


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Page last updated: Friday, April 06, 2007 04:26 PM ET