Fresh Rigatoni with Marinara and Steak Recipe

Name: Fresh Rigatoni with Marinara and Steak Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 2
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 jarred tomato sauce; 1 pound rigatoni pasta; Grated Parmigiano Reggiano

Fresh, fast cooking rigatoni. A chunky doctored-up jarred tomato sauce stocked full of vegetables. And a simply roasted hunk of steak. Piled together, it's an elegant, summery, easy, and really good spin on the traditional Sunday night standby, Rigatoni Bolognese.

Fresh Rigatoni with Marinara and Steak Recipe

Prep 10 mins

Cook 60 mins

Active 10 mins

Total 70 mins

Serves 2 servings

Keep Screen Awake

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 tomato sauce
1 pound rigatoni pasta
Grated Parmigiano Reggiano

Position the oven rack in the top third of the oven, and preheat oven to 450°F.
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 125° to 130° on an instant read thermometer, 4 to 6 minutes. Remove the steak to a cutting board, cover loosely with foil, and set aside.
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.
Heat olive oil in a high-sided sautépan 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.
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.
Pour the pasta out into a serving dish, and top with grated Parmesan. Thinly slice the steak, and arrange it over the top.

Special equipment

food processor or grater

Nutrition Facts (per serving)
1055	Calories
52g	Fat
102g	Carbs
46g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	1055
% Daily Value*
Total Fat 52g	67%
Saturated Fat 15g	74%
Cholesterol 98mg	33%
Sodium 1460mg	63%
Total Carbohydrate 102g	37%
Dietary Fiber 11g	41%
Total Sugars 17g
Protein 46g
Vitamin C 29mg	144%
Calcium 141mg	11%
Iron 10mg	54%
Potassium 1565mg	33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.