Conchiglie Rigate with beef in vodka sauce topped with parmigiano reggiano 🍝🥩
Beef by @steakoutdk
Recipe below ⬇️
You’ll need:
1 onion 250g of Conchiglie Rigate 200g of ribeye or striploin 2 cloves of garlic 50ml of vodka 1 tbsp tomato paste 1 can of peeled tomatoes 3 tbsp of olive oil 150ml of heavy cream Parmigiano to top with Parsley for garnish Salt Pepper
Beef:
Use a decent cut like striploin or ribeye. Dosen’t have to be the most expensive beef but a tender and flavourful cut is best. I used ribeye. Slice it thinly, season liberally with salt and sear till it have a nice deep brown crust on a pan over medium high heat.
Pasta:
Bring a large pot of water to a boil. Salt the water heavily. Boil the Conchiglie for 11 minutes for al dente. Then drain and set aside.
Sauce:
Add the olive oil to a pan over medium heat, fry the garlic and onion till the onion is transparent. Then add the vodka and let it reduce for a few minutes. Then add the tomato paste and fry on the pan. Then add the peeled tomatoes. Let the sauce reduce for 10 minutes, then blend with an immersion blender and add the heavy cream. Salt and pepper to taste.
Turn off the heat on the pan and add the pasta and the steak to sauce. Toss for a few minutes to combine. Plate and top with parmigiano reggiano and top with parsley.
