Recipe and photography by Ella Fanfarillo
Ingredients
2 steaks (diced)
150 g Northern Pasta Co Rigatoni
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)
Method
Allow the steak to come up to room temperature and coat the diced steak with oil. Season generously with salt and black pepper.
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.
In the meantime, bring a large pan of salted water to the boil and cook the rigatoni until al dente, approximately 8 minutes.
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.
Add a splash of pasta water, then add the drained rigatoni and Parmesan. Let this melt before stirring.
Once melted, stir the pasta through the sauce and add the cream.
Serve with the diced steak on top and some fresh chives.
