Wagyu Beef and Roasted Red Pepper Pasta

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Wagyu Beef and Roasted Red Pepper Pasta. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Wagyu Beef and Roasted Red Pepper Pasta is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Wagyu Beef and Roasted Red Pepper Pasta estimated approx 30 minutes.

To begin with this particular recipe, we have to prepare a few components. You can cook Wagyu Beef and Roasted Red Pepper Pasta using 12 ingredients and 4 steps. Here is how you cook that.

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!

Ingredients and spices that need to be Take to make Wagyu Beef and Roasted Red Pepper Pasta:

1. 1 PACKAGE Double 8 Cattle Company Beef for Fajitas
2. 6 TBSP Grapeseed Oil (divided)
3. 1 (14 OZ) JAR Roasted Red Peppers (julienned)
4. 1 Large Sweet Onion (julienned)
5. 2 Poblano Peppers (seeded, julienned)
6. 1 CUP White Wine (divided)
7. 3 Garlic Cloves (minced)
8. 8 OZ Button Mushrooms (sliced)
9. 2 TBSP Dijon Mustard
10. 1 LB Dry Pasta (cooked, Chef used Casarecce)
11. 4 CUP Heavy Cream
12. 1 CUP Parsley (minced)

Steps to make to make Wagyu Beef and Roasted Red Pepper Pasta

1. 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.
2. 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.
3. 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.
4. 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!

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