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.
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Once cooked, 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.
In a large bowl, toss mixed greens and Southwest Dressing.
Divide pasta and salad between separate shallow bowls. Grate Parmesan over pasta and salad. Top salad with almond breadcrumbs. Serve.
