Red Wine-Tomato-and-Steak Pasta

Ingredients

• 2 tablespoons teaspoon basil dried fresh chopped
• 6 servings toppings: basil fresh freshly grated chopped
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup cooking wine dry red
• 1.5 teaspoons garlic fresh minced
• 4 ounce block mozzarella cheese shredded
• 2 tablespoons olive oil 
• 0.3 cup parmesan cheese freshly grated
• 12 ounces penne pasta uncooked
• 29 ounce canned tomatoes diced undrained canned
• 2 cups fat-trimmed beef flank steak cooked thinly sliced
• 1 teaspoon sugar 
• 1 tablespoon or dried fresh chopped
• 1 tablespoon or dried fresh chopped

Equipment

• bowl
• frying pan

Directions

1. Saut garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Stir in steak. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until sauce is thickened.
2. Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt.
3. Pour tomato sauce over pasta mixture, and toss to combine.
4. Serve immediately with desired toppings.