Steak & Tomato-Basil Pasta - cooking recipe

Ingredients

6 beef tenderloin steaks or 3 boneless beef top loin steaks, cut 1-inch thick
1 lb penne or 1 lb mostaccioli pasta, uncooked
1/3 cup fresh basil or 2 teaspoons dried basil leaves, thinly sliced
1/4 cup romano cheese or 1/4 cup parmesan cheese, grated
1/4 teaspoon salt
1/8 teaspoon pepper
Sauce
1 tablespoon olive oil
1 cup onion, chopped
3 cloves large garlic, crushed
6 cups plum tomatoes, chopped (approximately 3 3/4 pounds)
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Cook pasta according to package directions; keep warm.
Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender.
Add remaining sauce ingredients.
Bring to a boil; reduce heat to low.
Simmer, uncovered, 10 minutes, stirring occasionally.
Place beef steaks on grid over medium, ash-covered coals.
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.
Trim fat from steaks.
(Cut top loin steaks crosswise in half.) Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve steaks with pasta.