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.

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

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