For this week's entry to Presto Pasta Night over at Ruth's blog Once Upon a Feast I decided to kinda sorta stick to my recent pasta submissions of pasta with cheese sauce but go off the wall with blue cheese linguine.
I found the recipe in Rachael Ray's 365: No Repeats cookbook with the full title being Strip Steaks with a side of Blue Cheese Spaghetti. First I checked on the blog one year project for their review -- which was a good one -- and then got to work.
I decided against using her recipe for strip steaks and went with tri tip strips and my usual marinade. Smart choice as Liam went back for thirds and asked when we were going to have it again. I also had a good sized block of Stilton and decided to use that instead of already crumbled blue cheese. I know it gave it a more intense flavor and that's what I was looking for. I was really the only one that liked it (Don and Travis not liking warmed blue cheese), but it was something I'd definitely make again. The shredded arugula and bacon were needed to add balance so if you decide to make this, make sure not to skip that part.
(modified from Rachael Ray)
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons flour
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 5 ounces Stilton, crumbled
- 2 tablespoons chopped fresh sage
- 1 cup shredded arugula
- 3 slices bacon, cooked crisp and crumbled
- 12 ounces linguine, cooked according to package directions
Heat a large skillet over medium heat. Add olive oil and butter to melt. Add the shallot and garlic and saute until softened. Add the flour and cook for a minute. Whisk in the stock, bring to a boil for about 30 seconds and then stir in the cream. When the cream comes to a bubble, add the Stilton and sage. Turn off the heat and stir until the cheese melts. Add the cooked linguine and toss to coat. To serve, top the pasta with shredded arugula and crumbled bacon.