I had lots of left over penne rigate from the other day and I decided to bring it back for another spin. The pasta was originally sautéed with diced tomatoes, garlic and anchovy and then tossed in a satiny-buttery sauce. The dish was simple and mild, which makes it a great starter for this bolder dish.
This is a quick meal, especially because the pasta was already cooked. Thinly sliced beef cooks in a matter of a few minutes. From start to finish, including the salad, this took about 30 minutes to make. The cotija cheese is used like dried Parmesan in this recipe. It adds a slightly sharp flavor and it helps to thicken the sauce.
1 Tbs olive oil
4 green onions (separate the white and green portions)
16 oz tomato sauce
1 Tsp Italian seasoning
8 oz can of sliced mushrooms
Thinly sliced beef
½ cup cotija cheese
16 oz cooked pasta (penne rigate)
Dice green onions. Separate the white parts from the green. Set the green parts aside.
In a large skillet, set to medium heat, add olive oil and sauté the white parts of the green onions for one minute.
Add tomato sauce, Italian seasoning and mushrooms. Simmer for 5 minutes.
Add cotija cheese and whisk to incorporate. Simmer for an additional 5 minutes.
Remove sauce to a bowl and keep warm.
Add 1 Tbs olive oil to the pan. Set heat to high. Add the strips of beef and stir constantly until cooked to rare (about 2 minutes).
Return the sauce to the pan, turn the heat to low and stir with the meat for a few minutes.
Add the cooked pasta to the skillet and stir to coat the pasta with the sauce.
Turn the mixture out to a serving bowl and top with green onions and a dusting of cotija cheese.
Serve with a fresh salad.