Steak with Sun-dried Tomato & Artichoke Gemelli Pasta

• 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
• to taste kosher salt
• Assembly
• 1 gal. fresh asparagus, cut into 2-inch lengths
• 2 qt. canned artichoke hearts, cut into 1/4-inch-thick slices
• 1-1/2 cups sun-dried tomatoes, julienned
• 1-1/2 cups olive oil
• grilled beef skirt steaks, seasoned, cut across the grain into thin slices
• 2 gal. cooked gemelli pasta
• 3-1/2 cups DI GIORNO Shredded Parmesan, Romano and Asiago Three Cheese, divided

1. Pasta Sauce: Saute shallots in hot oil 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. For each serving: Saute 3/4 cup asparagus, 1/3 cup artichokes and 1/4 cup tomatoes in 1 Tbsp.
10. hot oil on high heat 5 min.
11. or until crisp-tender.
12. Stir in 3-1/2 oz.
13. grilled steak.
14. Add 1-1/2 cups pasta, 2 Tbsp.
15. cheese and 1 cup Pasta Sauce; cook until heated through, stirring occasionally.
16. Transfer to shallow pasta bowl; garnish with 1 tsp.
17. of the remaining cheese.

pasta sauce, shallots, olive oil, white wine, heavy cream, steak sauce, garlic, cracked black pepper, kosher salt, fresh asparagus, hearts, tomatoes, olive oil, skirt, pasta, parmesan

Taken from www.kraftrecipes.com/recipes/steak-sun-dried-tomato-artichoke-gemelli-pasta-118688.aspx (may not work)