Steak Pasta with Gorgonzola Sauce
This Steak Pasta with Gorgonzola Sauce. Is an indulgent dish. That combines the richness of seared steak. With the creaminess of gorgonzola and Parmesan. The pasta is perfectly coated. In a silky sauce. That’s brightened by the addition of sundried tomatoes. And spinach. Creating a balanced. And satisfying meal. The final touch of balsamic glaze. Adds a hint of sweetness. That complements the savory elements. Making each bite. A flavorful experience. It’s a quick. Yet luxurious dish. That’s perfect. For a special dinner at home.
4 Servings
Ingredients
- 8 oz of fettuccine pasta
- 16 to 20 oz of sirloin or ribeye steak cut into 2-inch cubes
- Kosher salt and black pepper to taste
- 1 tbsp of olive oil
- Reserved pasta cooking water
- 1 c of heavy cream
- 3/4 c of shredded Parmesan cheese
- 2 c of torn spinach leaves
- 1/2 c of dry-packed sundried tomatoes
- 1/2 c of crumbled gorgonzola cheese
- Cracked black pepper to taste
- 1/4 c of balsamic glaze
Instructions
- Start by bringing a large pot of water to a boil. Adding 1 tablespoon of salt. Cook the fettuccine. In the boiling water. For 6-7 minutes. Or until just shy of al dente. Drain the pasta. Making sure to reserve 2 cups of the cooking water.
- While the pasta is cooking. Heat the olive oil. In a large sauté pan. Over medium-high heat. Add the steak cubes. In a single layer. And let them cook without moving. For 2-3 minutes. Flip the steak pieces. And cook for another 2-3 minutes. Or until they reach an internal temperature of about 155°F. Which is medium doneness. Transfer the steak to a plate. And cover it with foil. To keep warm.
- To clean the pan. Add a small splash of water. And use a spatula. To scrape off any browned bits. Then discard the liquid. This step ensures a fresh start. For making the creamy sauce.
- Return the pan to medium heat. Then pour in the heavy cream. And 1 cup of the reserved pasta water. Bring the mixture to a simmer. Before adding the cooked fettuccine. Let it simmer for about 3 minutes. Allowing the sauce. To thicken slightly.
- Next, stir in the Parmesan cheese. Until it melts into the sauce. Add the torn spinach. And sundried tomatoes. Letting them wilt and soften. For about 1 minute. If the sauce becomes too thick. Gradually add more of the reserved pasta water. To achieve the desired consistency. Season with cracked pepper to taste.
- To serve. Plate the pasta. And sprinkle it. With gorgonzola crumbles. Add the steak on top. Then finish with a drizzle of balsamic glaze. Enjoy!
Notes
To make this Steak Pasta with Gorgonzola Sauce gluten-free. Simply swap out the fettuccine. For your favorite gluten-free pasta. There are plenty of high-quality gluten-free options available. That will hold up well. In this creamy sauce. Additionally, check that your sundried tomatoes. And balsamic glaze. Are gluten-free. As some brands may add gluten-containing ingredients. With these simple adjustments. You can enjoy all the rich, indulgent flavors of this dish. Without any gluten. Making it perfect. For everyone at your table.