Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Stir in steak. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until sauce is thickened.
Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings.
Opening a bottle of wine for a small amount may seem wasteful unless you plan to serve the rest with dinner. Opt to buy the small bottles, usually sold in four-packs in the wine section of the supermarket. Use a Chianti or Merlot for red wine and Pinot Grigio for white in the White Winer-Tomato-and-Clam Pasta variation.
Excellent flavor. Quality of the steak will affect successful outcome. I used thin sliced (about 1/4" thick) round steaks which I sliced into strips. I might try a flank steak next time for a more tender cut. For a vegetarian version, I think you could substitute slices of portobello mushroom for the steak. I'll definitely be trying variations on this very tasty and quick recipe.