Creamy Penne Pasta with Sliced Prime Rib
Make EASY Creamy Penne Pasta with Sliced Prime Rib using leftover prime rib or steak, sliced mushrooms, sun-dried tomatoes, and a creamy pasta sauce recipe!
Servings 4 people
- ¾ lb leftover roasted prime rib or ribeye steak if cooking from scratch
- 2 Tbsp. olive oil extra virgin
- 2 Tbsp. butter
- 1 cup heavy cream
- ⅔ lb. penne pasta
- ½ onion finely chopped
- 2 garlic cloves minced
- ⅔ lb. cremini mushrooms sliced
- 1 cup sun-dried tomatoes chopped
- sea salt and pepper to taste
- fresh parsley to taste
- grated parmesan optional
Skip this step if you are using leftover prime rib
Season the ribeye steak and cook it on a skillet in 1 Tbsp. olive oil between 3 and 7 minutes on each side, until it reaches your desired doneness (135°F for medium rare, 145 °F for medium). Use very simple ribeye seasoning: just sea salt and freshly ground black pepper to taste.
Creamy Penne Pasta
Heat 1 Tbsp. olive oil in another skillet. Add ½ an onion (chopped) and sauté until translucent. Add 2 cloves garlic (minced) and cook for about one more minute.Then, add ⅔ lb. sliced cremini mushrooms and the remaining 1 Tbsp. butter and cook until tender, about 5-6 minutes. Stir continuously to avoid burning.
Pour in 1 cup heavy cream and lower the heat. Let simmer for about 5 minutes until the liquid is reduced.
Add 1 cup chopped sun-dried tomatoes, salt, pepper, and parsley to taste. Stir and remove from heat.
Slice the prime rib or rib eye steak into thin slices.
Cook ⅔ lb. penne pasta in a large pot with boiling water and salt. Remove from heat about 2 minutes before the time indicated on the packaging so it is just slightly underdone (al dente). Drain the pasta in a colander.Add the penne to the skillet with the sauce and stir. Then add the sliced prime rib. Return to heat and stir for about 1 minute in order to incorporate all the flavors.
Serve immediately with parmesan cheese, more fresh parsley and freshly ground black pepper to taste. Enjoy!
- Heavy cream can be substituted with half and half if you prefer your dish lighter.
- Grated parmesan is optional for this recipe as the sauce is already creamy and buttery enough even without it, but you can add it for extra richness.
- Cooking pasta: for a real Italian experience cook the pasta in boiling salted water and leave it a bit “al dente” as it will cook additionally in the skillet. Once it is cooked, drain it immediately and add it to the sauce. Don’t let it sit in the colander because it might stick together and will also continue cooking on its own heat.
Calories: 870kcal | Carbohydrates: 78g | Protein: 34g | Fat: 49g | Saturated Fat: 24g | Cholesterol: 148mg | Sodium: 195mg | Potassium: 1742mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1303IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 5mg