For my 10-Ingredient Holiday Party post, I shared TONS of photos—admittedly probably too many.
But it was all so pretty!
So if you're glancing at this post and wondering where all those gorgeous step-by-step photos are, well here’s my story…
It’s actually not a very long story...
After cooking up steak and a roasted garlic cream sauce and tossing everything together with pasta, arugula, and sundried tomatoes (yum!), I sat down and realized that there was no memory card in my camera...
If you want to blame the camera, don’t.
I mean, it flashes at you and lets you know pretty loudly that there is no card in there.
So when I realized my mistake, I panicked and thought, should I go back and make it all again?
Unfortunately, I knew I didn't have time for that. And I felt stupid—these things seem to happen more and more often these days.
But then I realized that it was what it was.
And I reminded myself how lucky I am to be part of this Bluebird + Blackberries community where we're honest about our shortcomings and know we won't be judged.
We all understand that this is life, life is not perfect, and life wouldn't be fun if it was perfect!
Where else on the Internet (and many times in real life!) can you do that?:
Know you're accepted by people and be able to just move on.
So instead I will show you my baby in her Valentine's Day outfit.
And my favorite pic of my little family from the summer.
And a photo I took of my dirty kitchen to prove that I cooked the dish there, though I have no real photographic proof of the actual food...
And if you're interested in a pasta with a rich, roasted garlic cream sauce, sharp arugula, and tangy sundried tomatoes swimming through it—topped with perfectly cooked steak and an easy wine and butter pan sauce—then please look at the recipe and make this for your someone special.
And FYI, that “someone special” can absolutely be yourself.
My ten ingredients:
8. Sundried Tomatoes
Roasted Garlic Cream Sauce with Pasta + Steak
- 3 to 4 garlic bulbs
- 2 to 4 tablespoons olive oil
- Kosher salt
- Ground black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ¾ cup grated parmesan cheese
- 6 ounces bucatini pasta
- One 8 to 10 ounce-steak (such as flank steak)
- ½ cup red wine, plus more to drink!
- 1½ cups arugula
- ¼ cup coarsely chopped sundried tomatoes
- Preheat the oven to 400°F. Cut off the top thirds of each garlic bulb, exposing all the cloves on the remainders (this is easiest if you use a serrated knife); discard the tops and place the remainders cut-side-up on a square of aluminum foil. Drizzle 2 tablespoons of the oil over the cut surfaces of the bulbs and then sprinkle salt and pepper over the top. Wrap the foil around the garlic, making sure it doesn’t touch the cut surfaces, and seal tightly. Roast the garlic in the heated oven until golden brown and very soft—40 to 50 minutes. Set the garlic aside to cool.
- While the garlic roasts, place a large pot of salted water over high heat for cooking the bucatini. Then melt 2 tablespoons of the butter in a medium saucepan over medium heat; whisk in the flour and cook for 1 minute, stirring. Whisk in the milk, bringing the mixture to a boil and cooking until slightly thickened—3 to 4 more minutes. Stir in the parmesan until it is melted and incorporated.
- When the water boils, add the bucatini and cook according to the package directions until al dente—7 to 8 minutes. When done, drain and set aside.
- When the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a blender. Add the cheese sauce to the blender and puree until smooth, then return to the pan over low heat to keep warm, stirring occasionally.
- Heat a medium-large pan over medium-high heat; once it is hot, add 1 tablespoon of the oil, then add the steak. Cook the steak until it is medium rare and reaches an internal temperature of 125° to 130°F—6 to 8 minutes total, flipping to sear both sides.
- Remove the steak from the pan and transfer it to a cutting board to rest, leaving the oil and juices in the pan and leaving the temperature at medium-high. Add ½ cup of the wine and the remaining 2 tablespoons of the butter to the pan, simmering the mixture until it is reduced by half—about 5 minutes.
- Gently fold the arugula and tomatoes into the cheese sauce, just enough for the veggies to wilt. Then toss the pasta with the sauce (you may not use all the sauce, depending on your taste).
- To serve, divide the pasta onto two plates. Cut the steak into strips and place on top of the pasta, topping with the red wine reduction. Pour the remainder of the wine into two glasses and enjoy!