This is another Giada recipe, from the first cookbook of hers that I bought (Giada’s Family Dinners). I don’t make it exactly the same way she does, so this is my modified version. She says in the book that it’s a great way to make a pricey steak go further. This is true, as one good size steak feeds 2 people here. But I just like it because it’s delicious.

Rigatoni with Steak (adapted from Giada’s Family Dinners)
Serves: 2

2 tablespoons olive oil
1 (12-ounce) ribeye steak
Salt and pepper
1 onion, thinly sliced
2 minced garlic cloves
1/2 tsp dried oregano
1/3 cup dry red wine
2 cups marinara sauce (I used her marinara sauce recipe, also in that book)
1/2 cup beef broth
1/2 lb rigatoni
2 ounces freshly grated Parmesan

Heat 1 tablespoon of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper and cut them into 1″ cubes. Cook the steak bites until they are brown but still rare in the center, about 3 minutes. Transfer the steak to a plate and set aside to cool completely.

Add 1 more tablespoon of olive oil to the same pan. Saute the onions until they are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute.

Add the marinara sauce and broth.

Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.

Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat.

Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.