Prep Time: 15 min
Cook Time: 30 min
Yield: 6 servings
4 Tb olive oil
2 (12-ounce) rib-eye steaks, cut into bite-size cubes
Salt and pepper
1 onion, finely chopped
2 carrots, peeled and thinly sliced
1 tsp minced garlic
1 tsp dried oregano
1 (26-ounce) jar marinara sauce (Favorite: Trader Joe's Arrabiata Sauce)
16 ounce rigatoni pasta
Heat 2 Tb of oil in a heavy, large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but slightly rare in the center. Transfer the steak to a plate and set aside.
Add 2 Tb of oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the sauce. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes.
Meanwhile, bring a large pot of salted water to boil over high heat. Add the rigatoni and boil until tender but still firm to the bite, about 10 minutes. Drain.
Toss the cooked rigatoni with the simmering sauce. Add steaks and any accumulated juices from the steaks. Toss. Sprinkle generously with Parmesan cheese and serve.
Original recipe credit: Giada De Laurentiis, Food Network
Modified by: Teishi Kennedy, iburnedit.blogspot.com