Steak & Tomato-Basil Pasta

• beef tenderloin steaks or 3 boneless beef top loin steaks↗6

  cut 1-inch thick

• lb penne or 1 lb mostaccioli pasta↗1 lb

  uncooked

• cup fresh basil or 2 teaspoons dried basil leaves↗1⁄3 cup

  thinly sliced

• cup romano cheese or 1/4 cup parmesan cheese↗1⁄4 cup

  grated

• salt↗1⁄4 teaspoon
• pepper↗1⁄8 teaspoon
• Sauce
• olive oil↗1 tablespoon
• onion↗1 cup

  chopped

• large garlic↗3 cloves

  crushed

• plum tomatoes↗6 cups

  chopped (approximately 3 3/4 pounds)

• sugar↗1 teaspoon
• salt↗3⁄4 teaspoon
• pepper↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Cook pasta according to package directions; keep warm.

2. 2

   Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender.

3. 3

   Add remaining sauce ingredients.

4. 4

   Bring to a boil; reduce heat to low.

5. 5

   Simmer, uncovered, 10 minutes, stirring occasionally.

6. 6

   Place beef steaks on grid over medium, ash-covered coals.

7. 7

   Grill steaks, uncovered, 13 to 15 minutes (15 to 18 minutes for top loin steaks) for medium rare to medium doneness, turning once. Season with salt and pepper.

8. 8

   Trim fat from steaks.

9. 9

   (Cut top loin steaks crosswise in half.) Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve steaks with pasta.