Rigatoni Angela Recipe
Beef tenderloin tips sautéed with green peppers, mushrooms, tomatoes, garlic and a touch of marsala wine sauce topped with Romano cheese
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Ingredients
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Main Ingredients
Seasoning
Method
Pasta Preparation
- 1
Cook the Rigatoni
In a large pot of boiling salted water, add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Beef and Vegetable Sauté
- 2
Sauté the Beef
In a large skillet, heat the olive oil over medium-high heat. Add the beef tenderloin tips and season with salt and black pepper. Sauté for about 5-7 minutes, or until browned and cooked to your desired doneness. Remove the beef from the skillet and set aside.
- 3
- 4
Add Tomatoes and Marsala Wine
Add the diced tomatoes to the skillet along with the Marsala wine. Stir well and let it simmer for about 5 minutes, allowing the alcohol to cook off and the flavors to meld.
- 5
Combine and Heat Through
Return the sautéed beef to the skillet, and add crushed red pepper flakes for an extra kick. Stir to combine everything and heat through for an additional 2-3 minutes.
Final Assembly
- 6
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet and gently toss until the pasta is well coated with the sauce and beef mixture.
- 7
Serve
Serve hot, garnished with grated Romano cheese on top.