Meal Kit
Culinary Collection
Rigatoni Steak Strip Ragù
with crispy red peppers and Parmesan
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Red Bell Pepper
- 5 oz. Rigatoni Pasta
- 4 oz. Marinara Sauce
- 4 oz. Button Mushrooms
- 1 oz. Shredded Parmesan Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Crispy Bell Pepper
- 1 tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories830
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Carbohydrates72g
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Net Carbs64g
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Fat40g
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Protein46g
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Sodium1710mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Medium Pots
- 1 Plate
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Quarter mushrooms.Coarsely crush crispy red peppers in shipping bag. -
3 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and 1/4 tsp. pepper.
Place another medium pot over medium-high heat and add 2 tsp. olive oil.Add steak strips to hot pot. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Transfer steak strips to a plate. Rest, 3 minutes.Return pot to medium heat; no need to wipe clean. -
4 Make the Sauce
Add 2 tsp. olive oil, bell peppers, mushrooms, and red pepper flakes (to taste) to hot pot.
Stir occasionally until vegetables are tender, 4-6 minutes.Add marinara, garlic salt, and steak strips and bring to a simmer. -
5 Add Pasta and Finish Dish
Once simmering, add pasta and 1/4 cup reserved pasta cooking water to hot pot. Stir occasionally until sauce is slightly thickened and pasta is heated through, 3-5 minutes.
If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Stir in softened butter and half the cheese (reserve remaining for garnish) until melted and combined.Plate dish as pictured on front of card, topping pasta with crushed crispy red peppers and remaining cheese. Bon appétit!
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