Rating: 4 stars
2 Ratings
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  • 4 star values: 2
  • 5 star values: 0

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. 

Recipe by Southern Living May 2005

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. 

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