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Campanelle Pasta and Steak in Creamy Parmesan Tomato Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -7
Author April Boller Wright

Ingredients

  • 1 Can of diced tomatoes. I used one can of Rotel diced tomatoes and chilies
  • 3 diced mini peppers I used the Pero's Mini Red Peppers brand
  • 5-6 thinly sliced sirloins steak
  • 1 Box of Campanelle Pasta I used Barilla brand
  • 1 cup of Parmesan shredded Cheese
  • 16 oz of chicken Broth
  • 2 tbs of sharp Cheddar Cheese
  • 1 tbs of minced garlic
  • 4 tbs of butter
  • 1 tbs of olive Oil
  • 1 pint of heavy whipping cream
  • Salt to taste
  • Pepper to taste
  • 1 tbs crushed red peppers
  • 1 tsp of parsley
  • Garlic salt to taste
  • Paprika to taste
  • Chili Powder to taste
  • Onion Powder to taste

Instructions

  • Add olive oil to a medium pan and set stove to medium high. Once olive oil starts to sizzle add. the sliced steak and cook until done, flipping only once.
  • In a large pan add the pasta, chicken broth, diced tomatoes, peppers and set stove to high. Cook until pasta is tender.
  • Add butter, whipping cream, minced garlic, salt, pepper, crushed red pepper, garlic salt, paprika, chili powder,parsley, let it come to a boil then simmer.
  • Add Parmesan cheese and cheddar cheese and mix. Serve with buttered bread.

Notes

You can adjust the seasonings to your liking. You can't really go wrong with this recipe,just make sure you add a bit of seasonings at a time.