The Stars Align


The Stars Align


A harmonious blend of Italian and American flavors in a symphony of umami and richness, perfect for a hearty main course.


 serving 4


 time 75 min


INGREDIENTS

- 500 grams of Pappardelle pasta

- 250 grams of Italian Sausage

- 1 tablespoon of Olive Oil

- 3 cloves of Garlic

- 1/2 cup of Dry Red Wine

- 1 can of San Marzano Tomatoes

- 1/4 cup of Fresh Basil

- 1/4 cup of Grated Parmesan Cheese

- 1 pound of Bone-In Ribeye Steak

- 1 tablespoon of Smoked Paprika

- 1/2 teaspoon of Cayenne Pepper

- 1/4 cup of Unsalted Butter

- 2 tablespoons of Fresh Thyme

- 1/4 cup of Beef Broth

- Salt and Pepper to taste


DIRECTIONS

1. Cook the pasta according to the package directions.

2. In a large skillet over medium heat, brown the Italian sausage in the olive oil.

3. Add the garlic and cook until fragrant.

4. Stir in the red wine and let simmer until reduced by half.

5. Add the tomatoes, basil, and Parmesan cheese.

6. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.

7. In a separate skillet, season the steak with salt, pepper, smoked paprika, and cayenne pepper.

8. Sear the steak for 3 minutes per side, or until cooked to your desired doneness.

9. Let the steak rest for 5 minutes before slicing.

10. Serve the pasta with the sauce and the sliced steak.


PROTIPS

  • For a richer flavor, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
  • If you don't have fresh basil, you can use 1/2 teaspoon of dried basil.
  • For a more intense smoky flavor, use Spanish smoked paprika.

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