Ingredients;
- 1/2 Jar of Delnevos pomodoro sauce
- 200g spaghetti
- 150g fillet steak cubed
- 50g parmesan
- 1/4 red onion chopped fine
- 2 cloves of garlic minced
- 5 tbsp extra virgin olive oil
- 4 cherry tomatoes in quarters
- 100ml good quality red wine
- 100ml double cream
- Maldon sea salt
- Black pepper
Serves 2
Method;
- Bring a large pot of water to boil, season with salt and cook spaghetti for recommended time minus 2 minutes.
- Add 5 tablespoons of olive oil into a large pan, turn up to high heat and wait till pan starts smoking.
- Add the fillet steak, season with salt and pepper cook for 20 seconds, remove and set aside.
- Turn to medium heat and add the red onion, cherry tomatoes, garlic and cook for 60 seconds.
- Deglaze pan with red wine and reduce by half.
- Add 1/2 jar of Delnevos pomodoro sauce, double cream, turn on low heat and stir well and bring to simmer
- Keep half a cup of pasta water aside, drain the Spaghetti and add to the sauce and toss.
- Add the fillet steak and parmesan constantly tossing to combine.
- Turn the heat on high adding the required amount of pasta water to finish cooking and reach a nice creamy consistency
- Plate and sprinkle with remaining Parmesan
*To add an extra kick, drizzle with Delnevos Chilli Oil and serve.*
