Prime Rib Pasta
How to make the best Prime Rib Pasta. Our easy Italian recipe features leftover roast beef, mushrooms, cream, parsley and parmesan cheese.
Servings: 6
Calories: 497kcal
Equipment
- Frenck Knife
- measuring spoons
- measuring cups
- Large pot
- Colander
- Nonstick Skillet
- Spatula or Wooden Spoon
- cheese grater
Ingredients
- 1 lb Prime Rib Leftovers sliced into strips
- 3 tbsp Butter
- 1/4 cup Shallot minced
- 2 Garlic Cloves minced
- 1 cup Cremini Mushrooms sliced
- 350 g Penne Pasta
- 3/4 cup Heavy Cream
- 1/4 cup Dry Sherry
- 1/4 cup Beef Broth
- 1 tsp Horseradish
- 1 tsp Worcestershire Sauce
- 1 tbsp Fresh Parsley chopped
- 2/3 cup Parmesan Cheese
Instructions
- In a large skillet over medium heat warm butter until melted. Add sliced shallots and garlic and stir until browned, approximately 4-5 minutes.
- Stir in the mushrooms and cook, stirring often, until they’ve browned, about 7 minutes.
- Cook the penne pasta in a large pot of salted water according to package directions. Drain and set aside.
- Add the cream, sherry, beef broth horseradish and Worcestershire sauce. Lower the heat and simmer until reduced and thickened, about 10 minutes. Stir the parmesan cheese into the sauce with the al dente pasta. Stir to combine the portion into pasta bowls.
- Top each bowl with sliced prime rib and sprinkle of chopped parsley. Serve hot.
Nutrition
Calories: 497kcal | Carbohydrates: 35.8g | Protein: 21.3g | Fat: 28.8g | Saturated Fat: 14g | Cholesterol: 128mg | Sodium: 301mg | Potassium: 195mg | Fiber: 0.2g | Sugar: 0.5g | Calcium: 81mg | Iron: 4mg