Amazing Leftover Prime Rib Pasta
Leftover prime rib pasta is one of the best ways to use up holiday leftovers. It's creamy, flavorful, and takes very little time to make!
Ingredients
- ¾ lb leftover roasted prime rib
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon butter
- 1 cup heavy cream
- ⅔ lb. penne pasta
- ½ onion, finely chopped
- 2 garlic cloves, minced
- ⅔ lb. cremini mushrooms, sliced
- 1 cup sun-dried tomatoes, chopped
- sea salt and pepper, to taste
- fresh parsley, to taste
- grated parmesan, optional
Directions
- 1
Heat olive oil in a skillet. Add onion and cook until translucent, then add garlic and cook for another minute. Next, add sliced mushrooms and butter and cook until tender, 5-6 minutes, constantly stirring.
- 2
Add heavy cream, lowering the heat. Let it simmer for 5 minutes until the sauce reduces.
- 3
Next, mix in sun-dried tomatoes, salt and pepper, and parsley to taste. Stir to incorporate everything, then remove the skillet from the heat.
- 4
Slice leftover prime rib into thin slices. In the meantime, cook penne pasta in a large pot of boiling, salted water. Remove pasta from the heat about 2 minutes before the time indicated on the box, so the pasta is slightly underdone. Drain in a colander and immediately add to the skillet with the cream sauce.Finally, add the sliced prime rib and return to the heat, stirring for 1 minute to mix everything together. Serve and enjoy!