Pasta alla Pizzaiola Recipe

Prep in: 10 mins
Cook in: 10 mins
Ready in: 45 mins
I Wanna Make Childhood Dish Pasta Alla Pizzaiola.

Ingredients

  • Plum Tomatoes
  • Pepper
  • Salt
  • Fresh Garlic
  • Ribeye Steaks
  • Dry Oregano
  • Fresh Basil
  • Olive Oil
  • Parm
  • Fresh Basil

Directions

1

You’re going to need some really good quality Italian. I hand crushed these myself is your plum tomatoes that are canned and I hand crushed them myself these are some thin ribeye steaks as thin as possible you want to get them fresh garlic that’s been sliced this is crucial which is some dry oregano please don’t use rosemary it’s not the same thing and you’re going to be passed up your choices as a medium capacity.I like the guy a bit cut because the little ridges on here allows the pasta to really adhere the sauce to really adhere to the pasta you’re also gonna need salt and pepper some olive oil and then of course some parm because no pasta dish to me is complete without it and some fresh basil for the very end so I’ve got a little pasta pot there waiting to come to a boil to cook.

2

I’ve got a skillet here that’s been preheating with a little bit of olive oil not extra-virgin just regular olive oil will do and that’s been preheating over about medium heat you want it to get nice and hot because the steaks are only going to cook for like a minute not very long so and this is the crucial part about this dish is because the longer they cook the tougher they become so, what I like to do is just season both sides of the steak with salt and pepper and usually.

3

When I I’ll do the once I’d put them in the pan and then to the other side the pot that the pan needs to be ferociously hot because they need to develop color really fast so, I have this one about medium-high heat and you’re going to need to just cook these for literally 30 seconds on each side.I’m going to need to add just a little bit more oil into my skillet not a whole lot and then I’m going to add same skillet because that’s got a lot of flavor now I did lower the heat to medium and I’m just going to saute my garlic until it becomes nice and fragrant alright yes it bubbles but don’t not panic but it’s good stuff look at that look at that garlic everything is looking phenomenal now all.

4

I need to do all I need to do now is add my oregano now this is why it’s called pizzaiola it’s the oregano that just gives you that reminiscent to sort of smell and flavor from a pizza sauce that’s why this particular dish is called seola so there’s that salt black pepper and now just give everything a stir get that oregano really infused in there you can see my sauce is already kind of bubbling around the edges so now what I’m going to do is I’m going to get my meat you see all those meat juices they got to go in there because that is flavor galore and then you just take your meat and you just add it right back into the sauce and that just needs to simmer for around I would say half an hour or so in about 20 minutes while the sauce has ten minutes left.

5I’m going to add my pasta to my boiling water and then I’ll meet you back here to finish the whole thing off. I’ll show you what it looks like what it’s there excellent now my sauce has been sitting how you doing okay see you nice sauce has been simmering for about 35 minutes total about 25 minutes to go add I added my pasta to the salted boiling water so in total everything kind of came together in about 35 minutes which is excellent now let me give you a couple of suggestions if, you will if you don’t want to serve this with pasta which you don’t have to double up on the meat the same amount of sauce double up on the meat and let the meat cook for about an hour so until it’s super super tender and they make hoagies with it make like really good sandwiches with mozzarella or provolone and then don’t be melting in your mouth soft meat it’s to die for but this is excellent sauce I like to serve it with pasta.I like to make sure that the meat is not falling apart because I want to still be able to cut it with a knife andfork but.

6

I’m going to add my pasta to my boiling water and then I’ll meet you back here to finish the whole thing off. I’ll show you what it looks like what it’s there excellent now my sauce has been sitting how you doing okay see you nice sauce has been simmering for about 35 minutes total about 25 minutes to go add I added my pasta to the salted boiling water so in total everything kind of came together in about 35 minutes which is excellent now let me give you a couple of suggestions if, you will if you don’t want to serve this with pasta which you don’t have to double up on the meat the same amount of sauce double up on the meat and let the meat cook for about an hour so until it’s super super tender and they make hoagies with it make like really good sandwiches with mozzarella or provolone and then don’t be melting in your mouth soft meat it’s to die for but this is excellent sauce I like to serve it with pasta.I like to make sure that the meat is not falling apart because I want to still be able to cut it with a knife andfork but.

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