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Cajun Beef Pasta
Recipe Courtesy North Dakota Wheat Commission

8 ounces penne or other medium size pasta
1 pound beef sirloin steak cut ¾ inch thick
3 cloves garlic, pressed
¼ cup minced white onion
1 tablespoon olive oil
¼ cup roasted red peppers (such as Mancinni*)
4 sliced pepperoncinni peppers (such as Venecia*)
½ cup sliced zucchini
½ cup sliced yellow squash
2 cups sliced button mushrooms
3 Roma tomatoes, diced
¼ cup chardonnay or chicken broth
½ cup hot water
1 teaspoon chicken broth base

½ teaspoon salt
¼ teaspoon cayenne**
¼ teaspoon paprika**
½ teaspoon white pepper
¼ teaspoon thyme
2 tablespoons butter
¼ cup freshly grated Parmesan cheese

Cook pasta according to package directions; drain. Cut steak across the
grain into 1/8-inch thick strips as for stir-fry.

In a large skillet
over medium heat, sauté garlic and onion in oil. When garlic
starts to brown, add steak strips and stir-fry until no longer
pink. Add peppers, zucchini, squash, mushrooms and tomatoes. Sauté until tender
crisp, about 5 minutes. Add wine and cook until liquid is
reduced by half, about 5 minutes. Mix water with chicken base

and add to meat mixture. Add salt, cayenne, paprika, pepper and
thyme and cook 10 minutes.

Add butter and Parmesan cheese and cook
until mixture thickens. Add pasta and toss. Transfer to a large
serving platter. Sprinkle with additional Parmesan cheese.

Serves 4 to 6

are example of brands. The peppers are found in jars in
the pickle or vegetable aisles.
**If too spicy, reduce amount of cayenne
pepper and paprika.

Nutritional Information