Steak Tips Rigatoni
Steak Tips Rigatoni is a hearty pasta dish that combines tender sirloin steak tips with robust rigatoni pasta and a rich tomato-based sauce, perfect for transforming leftovers into a memorable meal.
Ingredients
- 2 pounds sirloin steak tips, cut into 1-inch pieces
- 1 pound rigatoni pasta
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium bell peppers, sliced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- ½ cup red wine
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ cup fresh parsley, chopped
- ½ cup Parmesan cheese, grated
Instructions
- Bring a large pot of salted water to a rolling boil for the rigatoni pasta.
- Season the steak tips generously with salt and pepper.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat and sear the steak tips for 3-4 minutes per side until browned.
- Transfer the seared steak to a plate and set aside.
- In the same skillet, add the remaining tablespoon of olive oil, then add the diced onion and sliced bell peppers, cooking for 5-6 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the red wine to deglaze the pan, scraping up any browned bits, and let it simmer for 2-3 minutes.
- Add the crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes, bringing the mixture to a gentle simmer.
- Return the seared steak tips to the skillet and cover, letting the sauce simmer for 20-25 minutes.
- Cook the rigatoni according to package directions until al dente, reserving one cup of pasta water before draining.
- Add the cooked rigatoni to the skillet with the steak and sauce, tossing everything together and adding pasta water as needed.
- Taste and adjust seasoning, then garnish with fresh parsley and grated Parmesan cheese before serving.
Notes
Store leftovers in airtight containers for up to four days. Reheat with a splash of broth or water to prevent drying out.