BEEF CREAM RAGOUT WITH CORNETTI RIGATI, MUSHROOMS AND PEAS
(4 servings)

Ingredients

400 g Adriana Pan-cooked Cornetti Rigati
500 ml cooking cream
300 g beef sirloin
300 g oyster mushrooms
100 g fresh peas
20 g flat-leaf parsley
1 clove of garlic
30 g Parmigiano Reggiano
50 ml olive oil
salt and pepper, to taste
flat-leaf parsley for garnish

Description

Preheat a pan and add olive oil. Cut the beef sirloin into wider slices and put in the pan. Shred the mushrooms and put in the pan as well. Season with salt and pepper and sauté. Add the sliced garlic and sauté briefly. Pour in the cream and let it cook through. Put the pasta in the pan, add water if necessary, bring to the boil and cook the pasta in the sauce. Towards the end of cooking, add the peas, grated Parmigiano Reggiano cheese and chopped parsley. Boil everything briefly. Serve on plates, garnish with grated Parmigiano Reggiano cheese and parsley.

Used in the recipe

New

Cornetti rigati pan-cooked

Pasta with extremely quick and easy preparation.

• 1. Prepare your ingredients in a pan or bring your favourite sauce to the boil.
• 2. Add uncooked pasta and pour over with hot water in a 2:1 ratio.
• 3. Stir and cook for 4 minutes.
• 4. Let stand for a few minutes.