Steak Pizzaiola with Pasta

Steak Pizzaiola with Pasta

by Angela Rago

Steak Pizzaiola with Pasta. With this dish Mamma Angela has raised her family! She would make it once a week.


For 4 Person(s)

For the Pizzaiola:

  • 3 tablespoons extra virgin olive oil

  • 3 cloves garlic, finely chopped

  • 1 pound thin sliced round steak, pounded

  • salt

  • 1/2 cup white wine

  • 2 tablespoons capers

  • 2 pounds Roma tomatoes, chopped

  • 2 tablespoons fresh parsley


  1. In a saute` pan, add the extra virgin olive oil and let it get hot.

  2. Add the garlic and once it begins to turn golden, add the slices of beef. Sprinkle salt as desired on the meat. After 2 minutes, turn the slices of meat and salt the other side.

  3. Once the meat has browned on both sides. add the white wine and the capers.  Let the alcohol evaporate. Then add the tomatoes, parsley and salt.

  4. Set the flame to medium and let everything cook uncovered for about 15 minutes or until the tomatoes have broken down.

  5. Once the sauce is cooked, transfer the meat to a serving dish leaving most of the sauce in the pan.

  6. In the meantime, cook the pasta in salted water and once it is al dente, add it to the pizzaiola sauce. Toss for 1-2 minutes and serve in warm bowls.

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