Mafaldine Pasta with Pesto, Steak, Mushrooms and Arrabbiata Sauce
Savory + chewy ribbon-shaped pasta with ruffled edges, cooked al dente and entangled in a zesty, slightly tangy Arrabbiata Sauce spiced up with garam masala! Layered with leftover pieces of thinly sliced, juicy steak, swirled in dollops of nutty, garlicky + herbaceous bright basil pesto, sprinkled with lots of mozzarella, parmesan and Pecorino-Romana AND then, you guessed it!-baked 'til bubbly, cheesy and lusciously delicious. A simple, versatile recipe that you can modify in different ways to your liking. Added bonus of this creation: use up any leftovers + a few staple ingredients from your pantry. How fabulous is that?!
Servings: 8
Ingredients
- 17 oz ribbon pasta *Mafaldine pasta
- 1 cup mozarella cheese *shredded
- ½ cup Parmesan *grated
- ½ cup Pecorino Romano *grated
- 1½ cups cooked steak *cut into thin slices, leftovers!
- 8 oz white mushrooms *sliced and sautéed in 2 tbsp EVOO + pinch of Kosher salt and freshly ground black pepper
- 3 tbsp basil pesto *store-bought
- 1 tbsp extra virgin olive oil *+ 1 tsp drizzled on top before baking
- cooking spray *to grease baking dish
Pasta Sauce
- 24 oz Arrabbiata pasta sauce
- ¼ cup vegetable stock
- 2 tbsp extra virgin olive oil
- 1 chicken bouillon cube
- 1 tsp garam masala powder *Rajah brand
- ½ tsp black pepper powder
- ¾ tsp red pepper flakes
- ½ tsp Kosher salt
Instructions
For Pasta
- Boil approximately 5 quarts of water in a large pot and cook Mafaldine pasta, per package instructions (al dente), strain and set aside. I add a drizzle of EVOO to boiling water while pasta is cooking.
For Mushrooms
- Heat skillet on medium high heat. Sauté sliced white mushrooms in 1 tbsp of EVOO, pinch of Kosher salt and freshly cracked black pepper until mushrooms are softened (I cover skillet and cook on medium low heat for 7-10 minutes). Set aside.
For Pasta Sauce
- Heat saucepan on medium heat. Add olive oil, chicken bouillon cube, garam masala powder, red pepper flakes, black pepper and Kosher salt and sauté for 2 minutes. Add jarred Arrabbiata sauce and vegetable stock, stir to combine. Bring sauce to a boil, turn heat to low and simmer for 15-20 minutes.
For Final Layering
- Preheat oven to 350 degrees Fahrenheit.
- Grease a large baking dish. I used my new Martha Stewart oval Dutch oven and Avocado cooking spray! Ladle 2 large spoons of prepared pasta sauce on bottom of baking dish. Add cooked pasta and layer with remaining pasta sauce and ingredients (mushrooms, dollops of pesto, cooked, leftover steak slices), Sprinkle with mozzarella, parmesan and Pecorino Romano cheeses. Drizzle with some EVOO, ~1 tsp (and some additional vegetable stock, if needed). Sprinkle some dried basil on top, cover baking dish and bake for 25 minutes. Uncover dish, change setting to broil and broil for 5 minutes until golden, bubbly and delicious.
- Carefully mix all layers of pasta until combined. Savory, zesty, spicy and perfectly delicious Mafaldine Pasta with Pesto, Steak, Mushrooms and Arrabbiata sauce is now ready to serve. Enjoy! Nosh Farma'aiye.