Brown Butter Parmesan Tri-Tip Pasta

Name: Brown Butter Parmesan Tri-Tip Pasta
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Ingredients: ¼ cup dried porcini mushrooms; 1.75 cups boiling water; 1 lb guanciale or bacon, diced; 1 cup diced yellow or white onion; 15 cloves garlic, sliced; 8 oz oyster mushrooms, chunked; 16 oz baby bella mushrooms, sliced; 1 tbsp fresh thyme leaves; 1 cup dry white wine; 1 14 oz can whole or crushed San Marzano tomatoes; ¼ cup Spiceology Brown Butter Parmesan Seasoning; 1.5 lbs cooked tri-tip, cubed (about 1/3 of a whole tri-tip; leftover smoked tri-tip works great); 1 lb rigatoni or favorite pasta; 2 cups pasta water, reserved; 1 cup grated Pecorino Romano; ½ cup Italian flat-leaf parsley, finely chopped

Chef Christian Gill

Servings

8

Prep Time

20 minutes

Cook Time

45 minutes

This rustic pasta dish combines leftover smoked tri-tip with a rich sauce made from guanciale, a trio of mushrooms, and a touch of Spiceology Brown Butter Parmesan Seasoning. Tossed with rigatoni, every bite is a flavorful experience, perfect for a hearty meal.

Ingredients

¼ cup dried porcini mushrooms
1.75 cups boiling water
1 lb guanciale or bacon, diced
1 cup diced yellow or white onion
15 cloves garlic, sliced
8 oz oyster mushrooms, chunked
16 oz baby bella mushrooms, sliced
1 tbsp fresh thyme leaves
1 cup dry white wine
1 14 oz can whole or crushed San Marzano tomatoes
¼ cup Spiceology Brown Butter Parmesan Seasoning
1.5 lbs cooked tri-tip, cubed (about 1/3 of a whole tri-tip; leftover smoked tri-tip works great)
1 lb rigatoni or favorite pasta
2 cups pasta water, reserved
1 cup grated Pecorino Romano
½ cup Italian flat-leaf parsley, finely chopped

Directions

Combine the dried porcini mushrooms with the boiling water in a small container. Let steep 20–30 minutes. Remove the mushrooms, reserving the soaking liquid, and finely dice.
In a large saucepan over medium heat, cook the diced guanciale (or bacon) until the fat is rendered and the pieces are crisp. Strain the lardons out and set aside, keeping the rendered fat in the pan.
Add the onion to the hot fat and sauté 2 minutes. Add the garlic and cook 1 minute more, until fragrant — don't let it brown.
Add the oyster mushrooms, baby bella mushrooms, and thyme. Cook 5 minutes, until the mushrooms soften and take on color. Stir in the diced porcini and reserved porcini liquid, then the white wine, and cook 5 minutes more.
Add the San Marzano tomatoes with their juice and the Spiceology Brown Butter Parmesan Seasoning. Bring to a light boil, stirring often.
Return the guanciale to the pan and simmer 5 minutes.
Add the tri-tip and cook on low, stirring occasionally, about 15 minutes, until heated through.
Meanwhile, bring a large pot of generously salted water to a boil and cook the rigatoni to al dente per the package directions. Reserve 2 cups of pasta water before draining.
Add the cooked rigatoni and reserved pasta water to the sauce. Cook over medium-high heat 5–7 minutes, until the sauce thickens slightly and coats the pasta.
Plate and garnish with grated Pecorino Romano and parsley. Serve immediately.