Please, Sir, Allow Me Pasta

While your pasta boils, cut sirloin into thin strips. Then, take a mallet-like object and beat strips until they are satisfactorily thin. Cut strips into bite-sized pieces.

In a Ziploc bag, combine the flour, cayenne, and garlic powder and go check Facebook for new developments while the pasta cooks.

When the pasta is al dente, drain and put back into the pan you boiled it in. At this point I like to add a little butter or margarine, but hey, that’s just me. Heat up your skillet and coat it with some vegetable or olive oil. Throw about a third of those bite-sized pieces of beef into the Ziploc bag that has been patiently waiting, and give it a good shake to coat the meat. Fry the pieces until medium or medium-rare—you want everything to be as tender as possible. Toss the morsels of deliciousness on top of the mound of pasta. Repeat until the meat is all cooked.

Turn off the flame under the pan. Add the Worcestershire sauce and the beef broth, scraping and stirring to get all the wonderful little browned bits incorporated into the sauce. Add the bruschetta, stirring throughly. Now warm the sauce gently—you don’t want to bring it to a fast and hard boil or the tomatoes will get all funky and bitter.

Pour the sauce over the pasta and beef all warm and snug in the pot, mix and top with Parmigiano Reggiano. Serve up in big ol’ pasta bowls with nice crusty bread alongside.