Steak & Tomato-Basil Pasta

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

1.  Cook pasta according to package directions; keep warm.
2.  Meanwhile in large saucepan or Dutch oven, heat oil over
medium heat until. 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.
3.  Place beefsteaks 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).
4.  Combine tomato sauce, basil, cheese and pasta; toss to coat.
Serve steaks with pasta.

Makes 6 servings (serving size: 1 steak and 2 1/3 cup pasta)