It was the sauce that drew me to this ah-may-zing recipe; Emeril has got it goin’ on in Sizzling Skillets and Other One-Pot Wonders with this one. I do not think it matters much what type of beef or pasta you put with it either, the sauce carries the meal. Wine, shallots, garlic, fresh herbs, blue cheese, and cream? “Aw, yeah, babe”, Rigatoni with a Beefy Mushroom Gorgonzola Sauce is the real deal.
Since we try to eat less pasta these days and I had a Tri-tip roast on-hand, I adjusted the recipe without altering the deeply flavored, beefy mushroom sauce. Grill-lover that I am, I could not pass up the chance to cook the tri-tip over a flame, while baking a sweet potato and whipping up the sauce. Obviously, the entire meal did not come from just one pot; it took two pots, an oven, and a grill. However, as my husband said, “The sauce took the tri-tip to a whole new level”, so it was worth every bit of extra clean-up.
As delicious as it would be over pasta, it was terrific poured over the baked sweet potato AND the broccoli—though there are no photos of such indulgence as evidence. This is another recipe easily made gluten-free with a simple substitute of sweet rice flour for all-purpose flour as well as using gluten-free pasta, or like us, enjoying a sweet potato in lieu of pasta.
An earthy depth of flavor from the blue cheese and mushrooms, savory herbs throughout, Beefy Mushroom Gorgonzola Sauce kicks anything up a notch—this is a must try recipe. Can one recipe be worth the price of an entire cookbook full of fantastic recipes? If any can, this one comes really, really close.