Beefy Pizza Pasta
- serves 6
1 ½ lb(s) boneless sirloin steak (750g)
1 Tbsp olive oil (15ml)
2 cup chopped cremini mushrooms (500ml)
1 small onion, finely chopped (1)
1 cup finely chopped zucchini (250ml)
½ cup finely chopped raosted red pepper (125ml)
1 clove garlic, minced (1)
1 tsp italian seasoning (5ml)
¼ tsp each salt and pepper (1ml each)
1 28-oz/796ml can diced tomatoes (1)
pinch granulated sugar (pinch)
12 oz penne pasta (375g)
½ cup freshly grated Parmesan cheese (125ml)Adults additions
2 Tbsp finely chopped black olives (30ml)
1 Tbsp drained and rinsed capers (15ml)
1. Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, zucchini and peppers to the pan and sauté until softened, about 5 minutes. Add garlic, Italian seasoning, salt & pepper to the pan and sauté for 30 seconds. Stir in the tomatoes and sugar. Bring to a gentle boil.
2. Reduce heat and simmer sauce, partially covered, for 15-20 minutes. Meanwhile, cook pasta in a large pot of salted, boiling water until just tender, about 9 minutes. Reserve 1/2 cup/125 mL of the pasta water. Drain pasta and set aside.
3. Pour half of the sauce into another skillet and set both pans over low heat. Open foil and pour any accumulated steak juices into the skillets. Transfer cooked steaks to a cutting board, and cut children’s portion into thin slivers, adults’ portion into thicker slices.
4. Add appropriate meat cuts to each sauce, along with the olives and capers to the adults' portion. Divide cooked pasta and toss with each sauce, along with some grated parmesan. Warm for 1-2 minutes and serve sprinkled with the extra parmesan and a simple side of green salad if desired.
Tip:You could keep the sauce in one pan, sliver all of the beef, and just add the olives and capers to the plated adults’ portion.Adults additions