Southern Italian Steak and Pasta Recipe
- by Omaha Steaks
- Last updated Jan 16, 2023
Just like some people are “a little bit country” and some are “a little bit rock ‘n roll,” some appetites are a little bit Italian, and others are a little bit steakhouse. Agreeing on what to cook for dinner when you have different cravings can be a challenge – unless you’re in on the secret of our Southern Italian steak and pasta recipe! The perfect marriage of savory, juicy, tender steak and cheesy, saucy, oh-so-hearty pasta, this dish is sure to have everyone at the table screaming for an encore!
Why We Love This Filet Mignon Recipe
Steak is steak, right? Wrong! If you want to make this a dinner to remember, you’re going to want to add filet mignon to the set list – but if you want this to be a dinner worthy of a residency on your menu, you’re going to need Omaha Steaks Butcher’s Cut Filet Mignons as your headliner. Hand-selected and double-trimmed by master butchers with over 900 years of combined experience, then aged for at least 30 days to maximize flavor and reduce firmness, they’re world-famously fork-tender and an impeccable addition to any dish!
The best way to ensure you experience them at their most tender and juiciest is to prepare them to medium-rare perfection. Worried you’ll over- or under-cook them? We have you covered! The Omaha Steaks Steak Doneness Guide is your key to pan-searing the perfect steak. While you can never go wrong with a steak on the grill, pan-searing can be done year-round – in any weather, at any time – and keeps you within arm’s reach of your pasta and sauce for an easier cooking experience. Never pan-fried a steak before? Our How to Pan-Sear a Steak guide is chef-approved and beginner-friendly! Let’s not keep the crowd waiting any longer; it’s time to start cooking!
Before You Start
Safely thaw your fork-tender Omaha Steaks Butcher’s Cut Filet Mignons either in the refrigerator or in cold water when using our quick-thaw method.
Tools You’ll Need Before You Start
- Meat Thermometer
- 1 Nonstick Skillet
- 1 Medium Saucepan
Omaha Steaks Products Featured in This Recipe
Southern Italian Steak and Pasta
Ingredients
Southern Italian Steak and Pasta
- 2 Omaha Steaks Butcher's Cut Filet Mignons
- 3/4 cup penne pasta, cooked
- 2 tablespoons Romano cheese, grated
Pasta Sauce
- 1 tablespoon olive oil
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 3/4 pound fresh plum tomatoes, seeded and chopped
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon fresh basil, chopped
- 1 tablespoon grated Romano cheese
Instructions
Southern Italian Steak and Pasta
- Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Stir in tomatoes, sugar, salt, nutmeg, and pepper; cook and stir 5 minutes. Stir in basil and 1tablespoon cheese. Cover; remove from heat.
- Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks to medium-rare doneness, turning occasionally. Season with salt and pepper.
- Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.
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