There’s something incredibly satisfying about a pasta dish that balances smoky, savory flavors with tender steak and fresh ingredients. This fire-roasted tomato steak rigatoni recipe brings together those elements in a way that’s sure to impress your taste buds and make dinner feel like a special occasion.
Whether you’re cooking for family, friends, or just craving a delicious meal to enjoy solo, this recipe is straightforward and packed with flavor. The fire-roasted tomato sauce provides a rich, smoky base that pairs beautifully with perfectly seared steak strips and al dente rigatoni pasta.
Why You'll Love This Recipe
- Rich, smoky fire-roasted tomato sauce with deep flavor
- Tender, juicy steak strips add a satisfying protein boost
- Quick and easy enough for weeknight dinners
- Comforting rigatoni pasta holds the sauce perfectly
- Customizable with fresh herbs and Parmesan garnish
Ingredients
Gather these ingredients to create your fire-roasted tomato steak rigatoni, combining fresh, pantry, and protein items for a flavorful meal.
- 12 ounces rigatoni pasta
- 1 1/2 pounds flank steak or skirt steak, trimmed and thinly sliced
- 2 tablespoons olive oil, divided
- 4 cups fire-roasted diced tomatoes (canned or fresh)
- 1 medium
- 4 cloves garlic, minced
- 1/4 cup dry red wine (optional)
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, chopped
- 1/3 cup grated Parmesan cheese, plus more for serving
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: Approximately 600 per serving
How to Make Fire-Roasted Tomato Steak Rigatoni Recipe
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the sliced steak generously with salt, pepper, and smoked paprika. Sear the steak strips in batches for 2-3 minutes per side until browned but still medium-rare. Remove steak from skillet and keep warm.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion over medium heat until translucent, about 5 minutes. Add the minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
- Pour in the fire-roasted diced tomatoes and red wine (if using). Stir in the dried oregano, and season with salt and pepper. Let the sauce simmer gently for 10 minutes to develop flavors and slightly thicken.
- Add the cooked rigatoni to the tomato sauce, tossing gently to coat each piece. Return the steak strips to the skillet and mix well to combine and warm through for 2 minutes.
- Remove from heat, fold in fresh basil and grated Parmesan cheese. Taste and adjust seasoning with more salt, pepper, or crushed red pepper flakes if desired.
- Serve immediately, garnished with extra Parmesan and basil leaves for a fresh, vibrant finish.
Tips for the Best Results
- Choose a well-marbled flank or skirt steak for maximum tenderness and flavor.
- Don’t overcook the steak; medium-rare to medium keeps it juicy and tender.
- Use high-quality fire-roasted tomatoes for an authentic smoky taste or roast fresh tomatoes yourself for extra freshness.
- Reserve some pasta water to loosen the sauce if it gets too thick.
- Let the sauce simmer uncovered to concentrate flavors and thicken naturally.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stovetop to avoid drying out the steak and pasta.
This dish also freezes well. Place cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave until heated through, stirring occasionally.
Frequently Asked Questions
Can I use other types of pasta with this recipe?
Absolutely! While rigatoni holds the sauce nicely, penne, ziti, or even farfalle would work well. Just adjust cooking times according to the pasta package instructions.
What if I don’t have fire-roasted tomatoes?
You can roast fresh tomatoes yourself under the broiler until charred, then chop and use in place of canned fire-roasted tomatoes. Alternatively, regular diced tomatoes with a touch of smoked paprika can add some smokiness.
How do I know when the steak is cooked perfectly?
For tender, juicy steak strips, aim for medium-rare to medium doneness. Searing the steak quickly over high heat will give a flavorful crust while keeping the inside tender.
Can I make this recipe vegetarian?
To make a vegetarian version, skip the steak and add hearty vegetables like mushrooms or eggplant, which pair well with the smoky tomato sauce. You can also add plant-based protein alternatives.
