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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