Richard Fergola & Mike Johnson’s Beef Puntanessca
Ingredients
- Rigatoni Pasta
- Snake River Farms Wagyu Rolled Ribeye Caps
- Olives
- Capers
- Parmesan cheese
- Marinara (red sauce)
- Fergolicious SPG LUV
Equipment & Fuel
- Royal Oak® Lump Charcoal
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Cutting Board
- Sharp Knief
- Butcher’s Twine
- Grill Grate
- Grill-Safe Pot
- Medium Saucer
Directions
1. Spray the steak with Duck Fat Spray and Salt, Pepper, and Garlic.
2. Place on the grill and cook to desired doneness.
3. Pour your sauce of choice in a grill-safe pan.
4. Add olives, capers, red pepper flakes, and parmesan cheese to the sauce.
5. Let the sauce simmer on the smoker for 15 minutes or until bubbly.
6. Add your pasta and steak to the sauce. Top with cheese of choice. Enjoy!
