An easy to make – tastes like it has been cooking all day recipe from MAD HUNGRY: Feeding Men & Boys – Recipes, Strategies & Survival Techniques by Lucinda Scala Quinn (I did admit I was obsessed! Don’t judge!). I served this to Chris the other night I think he fell in love all over again. Seriously, steak in pasta! Decadent it definitely is, but honestly the recipe calls to serve it as you like, whether it’s served with over pasta or with bread or polenta and sautéed swiss chard on the side. Steak Pizzaiola is a beef lovers dream, cooked in one pot it is also your dishwashers favorite (we don’t have one). It’s one you’ll find yourself falling back on again and again.
Steak Pizzaiola Over Rigatoni
- 2 1/2 pounds bone-in chick steak
- 1 tsp coarse salt
- Fresh ground black pepper
- 2 tbsp extra-virgin olive oil
- 1/2 onion, diced
- 3 – 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp crushed red pepper flakes
- 3 – 4 cups of tomato sauce
- 1 pd of rigatoni, or your favorite pasta
Preheat the oven to 325 F. Season the meat on both sides with salt and pepper. Heat a large oven proof dish (I use my beloved Le Creuset) over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the pan.
Stir into the pan onion, garlic, oregano, thyme, red pepper flakes and tomato sauce, simmer until onions are translucent. Return meat to pan and cover with tomato sauce, and cover with a tight lid.
Braise in the oven for at least 2 hours stirring every hour. Uncover and cook for an additional 30 minutes, until the sauce has thickened. Remove meat and slice into small chunks. Return to sauce and mix with your favorite pasta.
Top with fresh grated parmesan and basil.