Steak with Sun-dried Tomato & Artichoke Gemelli Pasta

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


Ingredients Weights Measures
Pasta Sauce
shallots, minced - -
olive oil - -
dry white wine - -
heavy cream - -
A.1. Thick & Hearty Steak Sauce - -
roasted garlic paste - -
cracked black pepper - -
kosher salt - -
fresh asparagus, cut into 2-inch lengths - -
canned artichoke hearts, cut into 1/4-inch-thick slices - -
sun-dried tomatoes, julienned - -
olive oil - -
Grilled beef skirt steaks, seasoned, cut across the grain into thin slices - -
cooked gemelli pasta - -
DI GIORNO Shredded Parmesan, Romano and Asiago Three Cheese, divided - -


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

Prepare using sirloin steaks.
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