Gaucho Pasta

Bring a large pot of salted water to a boil. Add pasta once boiling and cook to al dente.

Meanwhile, trim steak and cut into cubes about 1 inch by inch. Season with salt and pepper.

Heat oil in a large saute pan over medium high heat. Brown meat. Remove meat to paper towels to drain.

Meanwhile, chop onion and bell pepper into small dice. Add to the oil in the pan and saute for about 3 minutes until both begin to soften.

Slice mushrooms about 1/2 inch thick and add to saute pan. Saute for another 2-3 minutes until mushrooms begin to soften.

Add tomatoes, beef stock, oregano, and minced chipotle pepper. Bring to a simmer. Simmer for five minutes until liquid begins to reduce. Add beef back to sauce to reheat.

When reheated, stir in heavy cream. Adjust seasoning with salt and pepper if necessary. Drain pasta and put back in the pasta pot on stove over medium heat. Add sauce to pasta pot. Stir to combine and coat pasta, reducing sauce further if necessary.

To serve top each plate with a sprinkling of freshly grated Parmesan cheese.