Ingredients
For the Pasta
300g shellfish or conchiglie pasta
Water and salt for boiling
For the Salad and Steak
400g diced steak
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
2 tbsp oil
For the Creamy Sauce
2 tbsp butter
1 small chopped onion
3 minced garlic cloves
1 cup cooking cream
½ cup beef or chicken stock
1 tsp Italian seasoning
½ tsp dried chili powder or crushed red pepper
1 cup shredded mozzarella or Monterey Jack cheese
Parsley for garnish
Method
Boil the pasta until al dente, then drain.
Season the steak with salt, pepper, paprika, and garlic powder.
Heat the oil in a hot pan. Add the meat and cook until browned and cooked through, but still tender. Remove and set aside.
In the same pan, add the butter and then the onion and cook until softened. Add the garlic and cook for one minute.
Add the cream, stock, and spices, and stir until the sauce thickens.
Return the meat to the pan and stir it into the sauce.
Add the cooked pasta and stir until it’s coated in the sauce.
Sprinkle the cheese over the mixture and let it melt, then stir briefly.
Serve the dish garnished with a sprinkle of parsley.