Red Wine-Tomato-and-Steak Pasta
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
Ingredients
Directions
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.