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Steak with Sun-dried Tomato & Artichoke Gemelli Pasta

Steak with Sun-dried Tomato & Artichoke Gemelli Pasta
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Pasta Sauce
shallots, minced 12 oz. 3 cups
olive oil 3 fl oz 6 Tbsp.
dry white wine 48 fl oz 3 cups
heavy cream 12 lb. 1-1/2 gal.
A.1. Thick & Hearty Steak Sauce 1 lb. + 14 oz. 3 cups
roasted garlic paste 11 oz. 1 cup
cracked black pepper 1 oz. 1/4 cup
kosher salt - to taste
Assembly
fresh asparagus, cut into 2-inch lengths 2 lb. + 10 oz. 1 gal. + 2 cups
canned artichoke hearts, cut into 1/4-inch-thick slices 2 lb. + 10 oz. 2 qt.
sun-dried tomatoes, julienned 1 lb. + 2 oz. 1-1/2 cups
olive oil 12 fl oz 1-1/2 cups
Grilled beef skirt steaks, seasoned, cut across the grain into thin slices 5 lb. + 4 oz. -
cooked gemelli pasta 9 lb. + 12 oz. 2 gal. + 1 qt.
DI GIORNO Shredded Parmesan, Romano and Asiago Three Cheese, divided 8-1/2 oz. 3-1/2 cups + 1 Tbsp.

Directions

PASTA Sauce: Saute shallots in hot oil on medium-high heat 5 min. or until crisp-tender. Add wine; simmer on medium-low heat 3 to 4 min. or until liquid is slightly reduced, stirring occasionally. Stir in cream; simmer 5 to 7 min. to reduce liquid. Add steak sauce, garlic paste and seasonings; mix well. Keep warm.

FOR each serving: Saute 3/4 cup asparagus, 1/3 cup artichokes and 1/4 cup tomatoes in 1 Tbsp. hot oil on high heat 5 min. or until crisp-tender. Stir in 3-1/2 oz. grilled steak. Add 1-1/2 cups pasta, 2 Tbsp. cheese and 1 cup Pasta Sauce; cook until heated through, stirring occasionally. Transfer to shallow pasta bowl; garnish with 1 tsp. of the remaining cheese.

Kraft Kitchens Tips

Substitute
Prepare using sirloin steaks.
K:58870v01:118688
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