Creamy Romesco Rigatoni with Bavette Steak
plus Bell Pepper, Parmesan, Mixed Greens Salad & Almond Breadcrumbs
- Wheat
- Milk
- Eggs
- Tree Nuts
Ready in just 20 minutes, this pasta and salad dinner stars al dente rigatoni, seared flank steak, and tender sautéed bell pepper tossed in a rich romesco-marinara cream sauce spiced with our Savory Paprika Blend. A shower of freshly grated Parmesan adds cheesy goodness. On the side, crisp mixed greens are tossed in a bright and tangy dressing for a refreshing contrast to the hearty pasta. Top the salad with golden almond breadcrumbs for a satisfying crunch!
Ingredients
1 unit
Green Bell Pepper
6 ounce
Rigatoni Pasta
(Contains: Wheat)
10 ounce
Bavette Steak
14 ounce
Marinara Sauce
1 unit
Croutons
(Contains: Wheat, Milk)
1.5 ounce
Southwest Honey Oregano Dressing
(Contains: Eggs)
6 tablespoon
Romesco Sauce
½ tablespoon
Savory Paprika Blend
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
4 ounce
Mixed Greens
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Bring a medium pot of salted water to a boil. Wash and dry produce.
- Crush almonds and croutons in their bags. Halve, core, and thinly slice bell pepper into strips.
-
In a small bowl, combine crushed almonds, crushed croutons, garlic powder, salt, and pepper. Set aside until ready to serve.
- Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes; drain.
-
While pasta cooks, pat steak* dry with paper towels.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and season with salt and pepper; cook, stirring occasionally, until cooked to desired doneness, 4-5 minutes.
-
Turn off heat; transfer to a plate. Wipe out pan.
-
Heat a drizzle of oil in pan used for steak over medium-high heat. Add bell pepper and season with salt and pepper; cook, stirring occasionally, until browned and tender, 4-5 minutes.
-
Reduce heat to medium; add ½ cup water, romesco sauce, marinara, stock concentrate, cream cheese, and half the Savory Paprika Blend (1 cup water and all the Savory Paprika Blend for 4 servings). Cook, stirring, until thickened, 1-2 minutes.
- Stir in drained rigatoni and steak until combined and evenly coated.
- In a large bowl, toss mixed greens with dressing. Season with salt and pepper.
-
Divide pasta and salad between separate shallow bowls. Grate Parmesan over pasta and salad. Top salad with almond breadcrumbs. Serve.
