I never used to be a huge fan of Italian food. I only used to have pizza if I was with friends and we all had it, but I would never choose to have pasta as I find things like spaghetti bolognese quite boring and would just sit there and enjoy the garlic bread! It’s only in the last year that I have truly enjoyed pasta dishes, but only if they come with a homemade sauce. I want to upgrade and make my own pasta, but I’m not confident enough to try that yet, I imagine myself getting frustrated with the process and just chucking it all in the bin!
When we have steak and chips at home, I usually make a blue cheese sauce because it’s just delicious and comforting. Lets face it, cheese makes everything better! I thought it would go great with pasta but putting a few twists on it. I put a bit of zing in mine but using lemon juice and chilli to ‘pimp’ it up a bit and so it wasn’t so creamy and rich. With the weather being so hot lately, it’s been hard to eat a normal size meal as it’s just been unbearable.
This recipe serves four and costs around £10 to make the whole thing! It’s such a cheap meal and so tasty. It would definitely impress people if you cooked it for them as it’s so much nicer than a shop bought sauce. And it’s so quick to make.
Prep time: 5 minutes.
Cooking time: 25 minutes.
- 2 sirloin steaks.
- 1 brown onion diced.
- 2 cloves of garlic crushed.
- 1 red chilli finely chopped.
- 2 lemons (zest and juice).
- Handful of flat leaf parsley finely chopped.
- 350g gorgonzola.
- 200 ml white wine.
- 400 ml single cream.
- Large knob of butter.
- Salt and pepper.
- 100g tagliatelle per person.
- Freshly grated parmesan.
- Melt the butter in a large saucepan and add the onion, garlic and chilli. Cook on a medium heat for 5 minutes.
- Add the lemon zest and juice and half of the parsley. Cook for a further 5 minutes.
- Put on some water to boil for the pasta while the sauce is cooking.
- Add the salt, pepper and wine to the sauce. Cook on a high heat until the wine has reduced by 3/4.
- Add the cheese to the sauce and turn the heat right down. Allow the cheese to gently melt before adding the cream.
- Put some oil in a griddle pan for the steaks. At the same time as cooking the steaks, put the pasta in the water to cook. I use fresh pasta as it only takes 4 minutes to cook, plus I find it has a better texture and the sauce clings to it more without it becoming stodgy.
- Cook the steaks for 2 minutes on each side, then rest for the same out of time.
- When the pasta is cooked, drain it and toss the sauce through the pasta and cut the steak into strips.
- Serve with the steak strips on top of the pasta and finish with a sprinkling of parsley.