Gorgonzola tagliatelle with steak strips.

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.Ingredients:

• 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.

Method:

1. Melt the butter in a large saucepan and add the onion, garlic and chilli. Cook on a medium heat for 5 minutes.
2. Add the lemon zest and juice and half of the parsley. Cook for a further 5 minutes.
3. Put on some water to boil for the pasta while the sauce is cooking.
4. Add the salt, pepper and wine to the sauce. Cook on a high heat until the wine has reduced by 3/4.
5. Add the cheese to the sauce and turn the heat right down. Allow the cheese to gently melt before adding the cream.
6. 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.
7. Cook the steaks for 2 minutes on each side, then rest for the same out of time.
8. When the pasta is cooked, drain it and toss the sauce through the pasta and cut the steak into strips.
9. Serve with the steak strips on top of the pasta and finish with a sprinkling of parsley.

 Enjoy!