Steak Pizzaiola with Fettuccine Pasta
Few dishes can rival the bold, comforting flavors of Steak Pizzaiola with Fettuccine. This recipe features tender steak, seared to perfection, and simmered in a garlicky tomato sauce bursting with Italian herbs.
Equipment
- 1 Large skillet or frying pan
- 1 Medium saucepan
- 1 Large pot for pasta
- 1 Tongs or spatula
- 1 Strainer
- 1 Knife and cutting board
- 1 Ladle for serving
Ingredients
For the Steak Pizzaiola
- 1 Lb Ribeye or sirloin steak
- 2 Tbsp Olive oil
- 1 Small onion
- 3 Cloves Garlic
- 1 Can Crushed tomatoes
- 1 Tsp red pepper
- ½ Tsp dried oregano
- ½ Tsp Salt
- ½ Tsp Black pepper
- Fresh basil or parsley
For the Fettuccine
- 12 Oz Fettuccine pasta
- 1 Tbsp Olive oil
- Salt
Instructions
- Prepare the SteakHeat 2 tbsp of olive oil in a large skillet over medium-high heat.Season both sides of the steak with salt and black pepper.Sear the steak in the hot skillet for 2-3 minutes per side, creating a nice crust while keeping the inside tender. The steak should not be fully cooked yet.Remove the steak from the skillet and set it aside.
- Make the Pizzaiola SauceIn the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3 minutes, until softened.Add the minced garlic and cook for an additional minute until fragrant.Pour in the crushed tomatoes, oregano, and red pepper flakes (if using). Stir the sauce and let it simmer for 5 minutes.Slice the steak into strips and return it to the skillet.Cover the skillet and let the steak simmer in the sauce for 20-25 minutes on low heat, stirring occasionally, until the steak is tender and cooked to your liking.
- Cook the FettuccineWhile the steak is simmering, bring a large pot of salted water to a boil.Add the fettuccine and cook according to the package instructions (usually about 10-12 minutes) until al dente.Drain the pasta and toss it with 1 tbsp of olive oil to prevent it from sticking.
- Combine and ServeOnce the steak is tender and the sauce has thickened, taste and adjust seasoning if necessary.Serve the steak pizzaiola over the fettuccine, making sure to spoon plenty of sauce on top.Garnish with fresh basil or parsley for added flavor and a vibrant pop of color.
Video
Notes
Extra Flavor: Let the sauce simmer longer for a deeper, more concentrated flavor. The steak will absorb more of the tomato and herb goodness as it cooks.
Add Vegetables: Sauté bell peppers or mushrooms along with the onions for extra texture and nutrition.
Control the Heat: For a spicier dish, add more red pepper flakes. If you prefer a milder sauce, omit them entirely.
Pasta Alternatives: If you don’t have fettuccine, other long pasta like linguine or spaghetti works just as well.
Add Vegetables: Sauté bell peppers or mushrooms along with the onions for extra texture and nutrition.
Control the Heat: For a spicier dish, add more red pepper flakes. If you prefer a milder sauce, omit them entirely.
Pasta Alternatives: If you don’t have fettuccine, other long pasta like linguine or spaghetti works just as well.