Italian Vino Rosso Pasta (1 Hr, 15 Mins)

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Italian Vino Rosso Pasta is a luxurious dish that perfectly combines the rich flavors of beef strips with a light tomato and red wine sauce.

Paired with tagliatelle pasta and fresh arugula, this dish offers a wonderful balance of savory meat, tangy tomato, and the slight peppery taste of arugula, all enhanced by the depth of the red wine.

Ideal for a sophisticated dinner or a special occasion, this pasta dish is sure to impress with its complex flavors and elegant presentation.

  • Prep Time: 40 minutes (including marinating time)
  • Cook Time: 35 minutes
  • Total Time: 1 hr, 15 mins
  • Yield: 4 servings 1x

Ingredients

Units Scale
For the Beef and Sauce:
  • 1 lb beef sirloin or flank steak, cut into thin strips
  • 2 cups dry red wine (such as Chianti or Merlot)
  • 1 can (14 oz) diced tomatoes
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup arugula, chopped
  • 1 teaspoon dried Italian herbs (such as basil and oregano)
  • Optional: red pepper flakes for heat
For the Pasta:
  • 8 oz tagliatelle pasta
For Serving:
  • Grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Marinate Beef (30 minutes to 1 hour): Combine the beef strips with 1 cup of red wine in a bowl. Let marinate for 30 minutes to 1 hour.
  2. Cook Pasta (10 minutes): Boil the tagliatelle pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.
  3. Sauté Beef (5 minutes): Heat olive oil in a large skillet over medium-high heat. Remove the beef from the marinade (keep the marinade) and sauté until browned. Set aside.
  4. Prepare Sauce (10 minutes): In the same skillet, sauté onion and garlic until softened. Add the remaining 1 cup of red wine and the reserved marinade. Stir in diced tomatoes, Italian herbs, and optional red pepper flakes. Simmer to reduce the sauce slightly.
  5. Return Beef to Skillet (5 minutes): Add the beef back to the skillet, cooking until heated through and the sauce thickens.
  6. Incorporate Arugula (3 minutes): Stir in the chopped arugula until it wilts and blends into the sauce.
  7. Combine Pasta with Sauce (5 minutes): Add the cooked pasta to the skillet. Toss everything together, ensuring the pasta is well-coated with the sauce.
  8. Garnish and Serve (2 minutes): Plate the pasta and garnish with grated Parmesan cheese and chopped parsley.

Notes

The key to a flavorful Vino Rosso Pasta is allowing the beef to marinate and using a quality red wine for the sauce. The arugula should be added at the end to retain its color and texture.

This dish balances the richness of the beef and the acidity of the tomato-wine sauce with the fresh peppery taste of arugula. It’s a wonderful dish for an elevated dining experience at home. Enjoy your meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 20g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 80mg

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

Parmesan and Lemon Broccolini

Start with fresh broccolini, ensuring they're cleaned and trimmed. Lay them out on a baking sheet, so they've got some space to get nice and crispy. Drizzle with olive oil, letting it coat each stalk with a shiny gloss. Sprinkle freshly grated Parmesan over the broccolini, ensuring each piece gets its fair share of cheesy goodness. Into a preheated oven they go, roasting until they're tender with crispy, golden edges. Just before serving, zest a lemon over the top, adding a bright, zingy contrast to the savory Parmesan. Perhaps a squeeze of fresh lemon juice too, for an extra kick.

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