Rigatoni With Steak Saucegiada Recipes

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BAKED RIGATONI WITH BECHAMEL SAUCE



Baked Rigatoni with Bechamel Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced

Steps:

  • Preheat oven to 425 degrees F.
  • Bechamel sauce:
  • In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
  • In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
  • Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

RIGATONI ALLA GENOVESE



Rigatoni alla Genovese image

I have no idea why this amazingly flavorful Genovese-style meat sauce isn't way more popular than it is. It's quite simply one of the best pasta sauces you'll ever taste, thanks to a very slow cooking process, and massive amounts of onions.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 10h

Yield 8

Number Of Ingredients 18

1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 ½ pounds beef chuck
2 teaspoons kosher salt
½ cup diced celery
½ cup diced carrot
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 bay leaf
⅔ cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
salt to taste
2 (16 ounce) boxes uncooked rigatoni
1 tablespoon chopped fresh marjoram leaves
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
  • Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
  • Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
  • Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
  • Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 891.2 calories, Carbohydrate 116.8 g, Cholesterol 79.9 mg, Fat 29.5 g, Fiber 10.1 g, Protein 38.9 g, SaturatedFat 10.3 g, Sodium 1022.2 mg, Sugar 19.2 g

RIGATONI WITH STEAK SAUCE



Rigatoni With Steak Sauce image

One dish meal served in bowls topped with Parmesan Cheese. Recipe courtesy of Everyday Italian. Reviewers said it was easy and enjoyed by picky eaters, too. Others made with filet mignon to flat iron steak.

Provided by Southern Lady

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons olive oil, divided
24 ounces rib eye steaks
salt
pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 garlic cloves, minced
1 teaspoon dried oregano
3/4 cup dry red wine
26 ounces marinara sauce
1 cup beef broth
16 ounces rigatoni pasta
3 ounces parmesan cheese (shaved or grated)

Steps:

  • Heat 2 T Olive Oil in heavy frying pan over high heat.
  • Sprinkle steaks with salt and pepper to taste.
  • Cook Steaks until they are brown BUT still RARE in the center, about 3 minutes each side. Transfer steaks to a plate to cool down. Save steak juices in plate.
  • Add 2 T Olive Oil to same pan. Saute the onion and carrots until onions are translucent, about 8 minutes, with add'l salt & pepper to taste.
  • Add Garlic and Oregano, saute for another minute.
  • Add Marinara Sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season with salt & pepper to taste.
  • Meanwhile, trim fat from each steak and cut into bite-size pieces and set aside.
  • Bring a large pot of SALTED water to boil over high heat. Add Rigatoni and boil until tender but firm to the bite (al dente), about 10 minutes, stirring often. Drain.
  • Toss the Rigatoni and steak pieces and any accumulated juices from the steaks with the sauce to coat.
  • Transfer to individual serving bowls, top with cheese.

Nutrition Facts : Calories 1346.8, Fat 67.4, SaturatedFat 22.9, Cholesterol 230.3, Sodium 1589.8, Carbohydrate 115.8, Fiber 6.4, Sugar 24.4, Protein 59.6

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)



Rigatoni al Segreto (Rigatoni with Secret Sauce) image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
  • Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  • Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g

RIGATONI W/ STEAK & MARINARA SAUCE



Rigatoni W/ Steak & Marinara Sauce image

This is one of my cousin's recipes. I made this for my Saturday night date with Marvin and he loved every bite.

Provided by litldarlin

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil
24 ounces rib eye steaks
2 onions (sliced thin)
2 carrots (peeled and sliced thin)
4 garlic cloves (minced)
1 teaspoon dried oregano
3/4 cup dry red wine
1 (26 ounce) jar marinara sauce
1 cup beef broth
16 ounces rigatoni pasta
3 ounces parmesan cheese (shredded)
salt and pepper

Steps:

  • Heat 2 Tablespoons of oil in large pan.
  • Sprinkle steaks with salt and pepper.
  • Cook the steak's until brown on outside, but still rare in the middle, about 3 minutes per side.
  • Transfer to plate and set aside to cool completely.
  • Add 2 more Tablespoons of oil to pan.
  • Sauté onions and carrots until onions are translucent, about 8 minutes.
  • Add salt and pepper to taste.
  • Add garlic and oregano and sauté 1 minute.
  • Add wine and simmer 1 minute.
  • Add marinara sauce and beef broth.
  • Cover and simmer over medium-low heat about 10 minutes.
  • Season too taste with salt and pepper.
  • Meanwhile trim off any fat from steaks.
  • Cut into bite size pieces-set aside.
  • Cook rigatoni according to package directions.
  • About 10 minutes, drain, toss with sauce and juices.
  • Transfer to serving bowl and top with Parmesan Cheese and serve.
  • You don't have to use Rib Eyes in this recipe. You can use a nice sirloin if you prefer.

Nutrition Facts : Calories 1346.8, Fat 67.4, SaturatedFat 22.9, Cholesterol 230.3, Sodium 1589.8, Carbohydrate 115.8, Fiber 6.4, Sugar 24.4, Protein 59.6

RIGATONI WITH STEAK



RIGATONI WITH STEAK image

Categories     Sauce     Beef     Pasta     Sauté

Yield 4 servings

Number Of Ingredients 12

2 Tbsp olive oil
2 12-oz ribeye steaks
salt and ground pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 garlic cloves, minced
1/2 tsp dried oregano
3/4 cup dry red wine
2 cups marinara sauce
1 cup beef broth
1 lb dried rigatoni
3 oz grated Parmesan cheese

Steps:

  • 1. Heat the oil in a large skillet over high heat. Sprinkle steaks with salt and pepper. Cook steaks until seared and brown, but rare in center, about 3 min per side. Transfer steaks to plate and set aside to cool completely. 2. Add onions and carrots to the same pan and saute over medium heat until onions are translucent, about 8 min. Add garlic and oregano, saute for 1 min. Add wine and simmer for 1 min. Add marinara sauce and broth. Cover and simmer to allow flavors to blend, about 10 min. Season to taste. 3. Meanwhile, trim fat from steaks, then cut into bite-size pieces and set aside. 4. Bring a large pot of water to boil. Add rigatoni and cook until al dente, about 10 min. Drain. 5. Toss rigatoni, steak pieces and any juices with the sauce. Transfer to bowls. Sprinkle with cheese and serve.

RIGATONI WITH STEAK SAUCE/GIADA



RIGATONI WITH STEAK SAUCE/GIADA image

Yield 4 servings

Number Of Ingredients 12

4 tablespoons olive oil
2 (12-ounce) rib-eye steaks
Salt and pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 teaspoon dried oregano
3/4 cup dry red wine
1 (26-ounce) jar marinara sauce
1 cup beef broth
16 ounces dried rigatoni pasta
3 ounces Parmesan, shaved

Steps:

  • Heat 2 tablespoons 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 still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add 2 more tablespoons of olive 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 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, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. 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.

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