Jul 30, 2012 7:27 PM
TUCSON - Today on "Let's Make a Meal," we welcomed Chef Josh Tomczyk from Nimbus Brewing Company to our studios for the first time! He shared a fantastic recipe for a pasta dish available at their Bistro, located at 6464 E. Tanque Verde Rd.
Beef and Mushroom Rigatoni
4 oz. Thinly sliced Beef Tri Tip
5 ea. Sliced Mushrooms
2 oz. Thinly sliced Onion
1 oz. Sliced Red Pepper
1 tsp. Minced Garlic
½ tsp. Chopped Fresh Sage
3 oz. Beef Stock
2 oz. Heavy Cream
1 oz. Parmesan Cheese
2 Tbs. Canola oil.
8 oz. Cooked Rigitoni Pasta
1. In a hot sauté pan add your oil then mushrooms, onions, and beef until lightly browned.
2. Then add Red Pepper and garlic sauté till you can smell the garlic.
3. Deglaze pan with Beef Stock then add Cream, Sage, Parmesan and Pasta
4. Reduce till Sauce coats with Pasta the serve.
For more about Nimbus's local brewery and bistro, visit: http://nimbusbeer.com/