Rigatoni Angela - KCTV5 News

Rigatoni Angela

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courtesy of Michael Garozzo 


½ lb. cooked rigatoni pasta (al dente)

8 oz. beef tenderloin tips

1 cup sliced mushrooms

½ cup diced Roma tomatoes

1 can (4 oz) San Marzano tomatoes

½ cup diced fresh green peppers

¾ tsp minced fresh garlic

1 cup sweet Marsala wine

1 cup beef broth

1 tbsp flour (all purpose)

3 tbsp butter

Salt & pepper

Romano cheese & chopped parsley for garnish


In a large skillet over medium heat, heat the butter and add mushrooms, peppers and Roma tomatoes. Cook for 2 minutes. Add fresh garlic and beef tips, and season with salt and pepper.  Cook until beef is approximately medium rare. Add Marsala wine and flour. Let simmer for 2-3 minutes. Add San Marzano tomatoes and beef broth, return to boil. Stir in pasta and cook for another minute. Garnish with cheese and parsley.

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