Fajita-Steak Vodka Rigatoni

A Good Bite twist on the viral Vodka Pasta - our Fajita-Steak Vodka Rigatoni is ready to 20 mins, absolutely delicious and the epitome of comfort food.

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Cook: 20 mins


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Heat 1/2 tbsp of groundnut oil, on high heat, in a large, deep frying pan then add steaks. Season steaks with salt and pepper and cook for 2 mins on each side before removing from pan. Add red onion, green and red pepper to frying pan and fry for 3-4 mins, until charred and soft, then remove from pan and set aside.
Meanwhile, bring a large saucepan of salted water to boil - add rigatoni and cook until al dente.
Add remaining 1/2 tbsp of groundnut oil to pan and sauté garlic for 2 mins, before adding tomato puree and chipotle paste - fry for 2 mins, stirring constantly until tomato paste thickens, then add vodka, stir to combine and cook for 2 mins
Add light cream cheese, single cream, dried parsley, chilli flakes and a large ladle of pasta water, stir to create a sauce and bring to a low simmer - cook for 3-4 mins.
Once al dente, drain rigatoni, reserving some pasta water, then add to pan alongside steak, red onion, bell peppers and parmesan. Stir to combine, using more pasta water if needed to create a glossy texture, then you are ready to serve!

Nutritional Info

Per serving:

Cals – 607

Carbs – 73g

Protein – 49g

Fat – 12g


Serves 3

  • Tbsp of groundnut or any neutral oil.
  • 300g of frying steaks.
  • Salt and pepper, to taste.
  • 1 red onion - thinly sliced.
  • 1 green bell pepper - thinly sliced.
  • 1 red pepper - thinly sliced.
  • 250g of rigatoni.
  • 3 cloves of garlic - crushed.
  • 100g of tomato puree.
  • 1/2 tbsp of chipotle paste.
  • 50ml of vodka.
  • Tbsp of light cream cheese.
  • 75g of single cream.
  • Tbsp of dried parsley.
  • 1/2 tsp of chilli flakes.
  • 20g of parmesan - finely grated.

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