Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Steak Cacio Peppercorn
Cacio e pepe logic applied to a peppercorn sauce, with diced steak seared and rested on top. Twenty-five minutes for something that eats like a Friday night out.
Caitlin Fitzpatrick
Feeds: 2
25 minutes
Ingredients
- 150 g Northern Pasta Co Rigatoni
-
2 steaks (diced)
-
2 tsp cracked black peppercorns
-
150 g unsalted butter
-
2 shallots (finely diced)
-
2 garlic cloves (minced)
-
50 ml double cream
-
Oil
-
Parmesan (finely grated)
-
Fresh chives (to serve)
Rigatoni
From: £4.95
Method
1
Allow the steak to come up to room temperature and coat the diced steak with oil. Season generously with salt and black pepper.
2
Gently heat a heavy-based pan and sear the diced steak for a few minutes until it’s cooked to your liking. Once cooked, set aside and leave to rest.
3
In the meantime, bring a large pan of salted water to the boil and cook the rigatoni until al dente, approximately 8 minutes.
4
While the pasta is cooking, heat the butter in a pan and gently fry the shallots and garlic along with the black pepper until nicely cooked.
5
Add a splash of pasta water, then add the drained rigatoni and Parmesan. Let this melt before stirring.
6
Once melted, stir the pasta through the sauce and add the cream.
7
Serve with the diced steak on top and some fresh chives.
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