Creamy Steak Pasta (Print Version)
# Ingredients:
01 -
300g tagliatelle (or pappardelle).
02 -
400g thinly sliced ribeye steak.
03 -
2 tbsp of neutral cooking oil.
04 -
1/2 tsp black pepper.
05 -
1/2 tsp salt.
06 -
1 medium green bell pepper, sliced thick.
07 -
1 onion, cut into thick slices.
08 -
240ml of heavy cream.
09 -
2 minced garlic cloves.
10 -
1 generous tbsp salted butter.
11 -
100g mozzarella, shredded.
12 -
1 tbsp Worcestershire.
13 -
Extra pepper for garnish.
# Instructions:
01 -
Cook the pasta in salted boiling water for 10 or so minutes.
02 -
Scoop out 1 cup of pasta water and set it aside.
03 -
Warm up some oil in a big pan until it's really hot.
04 -
Sprinkle steak with some salt and ground pepper.
05 -
Sear the steak for around 3-4 minutes to brown it up.
06 -
Transfer the seared steak to a bowl.
07 -
Turn down the heat to slightly lower than medium.
08 -
Drop butter into the pan to melt.
09 -
Toss in onions and peppers and stir for 3 minutes.
10 -
Mix in the garlic and give it 30 seconds to cook.
11 -
Stir Worcestershire and cream into the pan.
12 -
Let the sauce bubble and thicken slightly.
13 -
Put the steak and any juices back in the pan.
14 -
Add the cooked pasta to the pan.
15 -
Stir everything around to combine.
16 -
Add some reserved pasta water if it's too thick.
17 -
Stir in the cheese until it melts smoothly.
18 -
Top with more black pepper before enjoying.
# Notes:
01 -
Provolone works great for a more authentic flair.
02 -
Swapping ribeye for sirloin is totally fine.
03 -
Broader noodles work really well with cream sauces.
04 -
Saving that pasta water makes the sauce just right.