Prep Time
20 Mins
Cook Time
25 Mins
Yield
Makes 6 servings

Toss hot cooked penne pasta with mozzarella and Parmesan cheeses and a homemade tomato-and-wine sauce featuring thinly sliced steak for a delicious pasta dinner. Serve with garlic toast and a mixed green salad. 

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

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. 

Ratings & Reviews

Doodles531's Review

Doodles531
December 31, 2012
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.

Just the job

Keith
May 02, 2016
Cook this recipe twice now , really like it , and very quick , even my sons enjoyed it , cooked fillet steak last time , very enjoyable