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Prime Pasta

Use up leftover steak for a pasta dish everyone is sure to love
Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: Beef, Pasta
Servings: 6 Servings

Ingredients

  • 16 oz Rigatoni Pasta
  • 3 tbsp Butter sliced into thin pieces
  • 1 bunch Asparagus ends trimmed, cut into 1-inch pieces
  • 1 cup Cocktail Tomatoes quartered
  • cup Red Onion thin slices
  • 8 oz Fresh Button Mushrooms sliced
  • 2 tbsp Extra Virgin Olive Oil
  • 1 cup Balsamic Vinegar
  • 1 tbsp Brown Sugar
  • ½ cup Au Jus (leftover from your prime rib dinner)
  • Freshly Ground Black Pepper
  • 2 cup Leftover Steak
  • 1 cup Parmesan Cheese

Instructions

  • Preheat the oven to 400°F
  • Spread asparagus, tomatoes, mushrooms, and onions in a thin layer on a baking sheet and drizzle with oil
  • Roast vegetables in the oven for 15 minutes, until the asparagus is tender. Remove from the oven and set aside.
  • Cook the pasta according to package directions. Drain and set aside.
  • In a small pot simmer steak in au jus for about 8 minutes, drain and set aside.
  • Place the balsamic vinegar in a small saucepan. Simmer over low heat until about ½ cup remains and the vinegar is thick enough to coat the back of a spoon. Stir in the brown sugar and ¼ tsp freshly ground pepper. Remove from heat.
  • Place the pasta in a large bowl. Add the butter and stir to coat. Add the balsamic and mix well until the pasta is completely coated.
  • Stir in the steak, asparagus, onions, and tomatoes.
  • Serve sprinkled with parmesan cheese and enjoy