Steak & Bow-Tie Pasta with Fire-Roasted Poblanos & Corn

Ingredients

• Pasta Sauce
• 3 cups shallots
• minced
• 6 Tbsp. olive oil
• 3 cups dry white wine
• 1-1/2 gal. heavy cream
• 3 cups A.1. Thick & Hearty Steak Sauce
• 1 cup roasted garlic paste
• 1/4 cup cracked black pepper
• divided
• to taste kosher salt
• divided
• Steak Safeway 1 lb For $5.99 thru 02/09
• beef skirt steaks
• 2 Tbsp. ancho chile pepper powder
• Assembly
• 2 qt. red peppers
• small dice
• 2 qt. fire-roasted poblano chiles
• medium dice
• 2 qt. fire-roasted corn
• 1-1/2 cups olive oil
• 2-1/4 gal. cooked farfalle (bow-tie pasta)
• 1-1/2 qt. Manchego cheese
• shredded
• divided
• 1 cup green onions
• divided

Instructions

1. Pasta Sauce: Saute shallots in hot oil in large pan on medium-high heat 5 min.
2. or until crisp-tender.
3. Add wine; simmer on medium-low heat 3 to 4 min.
4. or until liquid is slightly reduced, stirring occasionally.
5. Stir in cream; simmer 5 to 7 min.
6. to reduce liquid.
7. Add steak sauce, garlic paste and seasonings; mix well.
8. Keep warm.
9. Steak: Season steaks with chile pepper powder, salt and pepper.
10. Grill steaks to medium (160 degrees F), or desired doneness; cut across the grain into thin slices.
11. For each serving: Saute 1/3 cup each red peppers, poblano chiles and corn in 1 Tbsp.
12. oil on high heat until crisp-tender.
13. Stir in 3-1/2 oz.
14. Steak.
15. Add 1-1/2 cups pasta, 1/4 cup cheese and 1 cup Pasta Sauce; cook on medium heat until heated through, stirring occasionally.
16. Transfer to shallow pasta bowl; garnish with 2 tsp.
17. onions and 1 tsp.
18. of the remaining cheese.