Fall

Wagyu Beef and Roasted Red Pepper Pasta

September 30, 2021
0 Ratings
Photo by Double8Cattle
Author Notes

This delicious pasta is made with tender Wagyu beef strips, roasted red peppers, Casarecce, onions, mushrooms, garlic, poblano peppers, and heavy cream. This savory dish is perfect for family dinners and anytime you're craving pasta! Try this Wagyu beef pasta recipe today! —Double8Cattle

  • Prep time 45 minutes
  • Cook time 30 minutes
  • Serves 6
Ingredients
  • 1 PACKAGE Double 8 Cattle Company Beef for Fajitas
  • 6 tablespoons Grapeseed Oil (divided)
  • 1 (14 OZ) JAR Roasted Red Peppers (julienned)
  • 1 Large Sweet Onion (julienned)
  • 2 Poblano Peppers (seeded, julienned)
  • 1 cup White Wine (divided)
  • 3 Garlic Cloves (minced)
  • 8 ounces Button Mushrooms (sliced)
  • 2 tablespoons Dijon Mustard
  • 1 pound Dry Pasta (cooked, Chef used Casarecce)
  • 4 cups Heavy Cream
  • 1 cup Parsley (minced)
In This Recipe
Directions
  1. Tools - Large Cast Iron Skillet, Large Saute Pan, Large Pot
  2. FIRST STEP Take the Fullblood Wagyu beef for fajitas out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE SEARED WAGYU BEEF STRIPS Heat a large cast iron skillet oven medium-high heat. Season the Fullblood Wagyu beef for fajitas (beef strips) with kosher salt and freshly ground black pepper. Add 3 tablespoons of grapeseed oil to the cast iron skillet. Once hot, add in the Wagyu beef strips. Brown the Wagyu beef strips on both sides. Then, remove them from the pan. Reserve.
  4. PREPARING THE ROASTED RED PEPPERS AND CREAM Add a 1/2 cup of white wine, the julienned roasted red peppers, heavy cream, and dijon mustard to the skillet. Bring to a boil. Then, reduce the heat to medium-low. Let the heavy cream reduce by half – this takes around 15-20 minutes. In a large pot, start cooking the pasta (Chef used Casarecce) per package instructions.
  5. PREPARING THE SWEET ONION AND POBLANO PEPPER MIXTURE While the cream is reducing, heat a large saute pan with 3 tablespoons of grapeseed oil. Once the oil is hot, add in the julienned sweet onion and poblano peppers. In 5 minutes, once the onions are translucent, add in the sliced mushrooms, minced garlic, and a 1/2 cup of white wine. Cook until the vegetables are soft and the wine is reduced.
  6. FINAL STEPS Once the cream is reduced, add the onion and poblano pepper mixture to the pan with the red peppers and heavy cream (over low heat). Fold in the cooked pasta and seared Wagyu beef strips. Garnish the pasta with minced parsley, and serve hot. Enjoy!

See what other Food52ers are saying.

0 Reviews