Rigatoni recipe with beef fillet

Hearty recipe with rigatoni

Who doesn’t like pasta? But it doesn’t always have to be tomato sauce or some sauce “out of the bag”, super easy to stir, but sometimes with dubious ingredients. So why not just be brave and give yourself the confidence to cook? After all, it’s not only good for your stomach, but also for your ego. With this recipe for rigatoni with beef fillet in Chianti, you’re sure to succeed! Buy the ingredients and/or order them from us and you’re ready to go!

List of ingredients for rigatoni with beef fillet in Chianti for 4 people

• 100 g butter
• 4 garlic cloves, peeled and thinly sliced
• 800 g finely chopped tinned tomatoes, preferably San Marzano
• 200 ml Chianti
• 400 g rigatoni
• 60 ml extra virgin olive oil
• 250 g fillet of beef, cut into thin strips
• 60 g freshly grated Parmesan cheese
• 2 tsp flat-leaf parsley, chopped
• Salt
• freshly ground black pepper

Rigatoni with beef fillet

Preparation of rigatoni with beef fillet in Chianti

Melt the butter in a large pan over a medium heat. Add the garlic and sauté in the butter for 1-2 minutes. Add the tomatoes and simmer for 5 minutes. Add the wine and simmer for a further 15 minutes without the lid until the wine has reduced.
Cook the pasta al dente according to the packet instructions. When it is almost ready, heat the oil in a frying pan over a high heat. Brown the meat, 5-10 seconds on each side. Add the meat and juices from the pan to the sauce. Season, add the drained pasta and mix everything together.

Divide the pasta between 4 plates, sprinkle with parmesan and parsley and serve.

You can find this and many more delicious Italian recipes in the magazine So is(s)t Italien (www.soisstitalien.de).

Photo and styling: Frauke Antholz