Where has this been my whole life?
Here in Lexington, Kentucky, we cherish traditions, but we also have a taste for the unexpected, for flavors that dance on the palate and tell a new story. Lately, I've been pondering the rich, comforting textures of Indian Saag Paneer or Palak Gosht – those vibrant spinach dishes simmered with spices and often featuring cheese or meat. It got me thinking: why doesn't Italian cuisine have its own deeply comforting, spinach-centric dish in this vein?
That thought sparked an idea, a culinary fusion in spirit, if not strict origin. What if we took the creamy, dreamy texture of a spinach sauce, infused it with the smoky depth of a good aged cheddar (think of the robust character of Smoked Cathedral City), and paired it with the savory goodness of sautéed wild mushrooms, sweet caramelized onions, and crispy smoked bacon? And for the star protein, a perfectly seared steak, sliced and draped over this luxurious pasta creation?
The result, my friends, is the Smoked Cathedral City Steak & Spinach Pasta – a dish that feels both familiar and intriguingly novel. It’s the comfort of creamed spinach elevated to new heights, the earthy notes of the mushrooms singing alongside the smoky cheese, the salty bacon adding a delightful crunch, and the tender steak providing a satisfying richness. This isn’t yourNonnas classic, but it might just become a new family favorite.
The beauty of this dish lies in its layers of flavor. The smoked cheddar in the sauce isn't overpowering; instead, it provides a subtle but unmistakable depth that complements the fresh spinach beautifully. The wild mushrooms, sautéed until tender and slightly browned, lend an earthiness that grounds the dish, while the caramelized onions offer a touch of sweetness. And the bacon? Well, it’s bacon – adding that irresistible smoky, salty counterpoint.
Choosing the right pasta is key. We opted for wide ribbons of pappardelle, their generous surface area perfect for cradling the rich and flavorful sauce. Rigatoni would also work wonderfully, their ridges catching every last bit of creamy goodness.
The steak is the crowning glory. A good sirloin or flat iron, seasoned simply and seared to your preferred doneness, adds a touch of elegance and heartiness. Sliced thinly, it mingles beautifully with the sauced pasta, each bite a harmonious blend of textures and tastes.
This Smoked Cathedral City Steak & Spinach Pasta is a dish that's perfect for a cozy evening in, a special occasion, or anytime you're craving something truly satisfying and a little bit different. It’s a testament to how inspiration can come from unexpected places, and how culinary traditions can spark entirely new and delicious creations.
Ready to try this novel Italian-inspired comfort dish? Let’s get cooking!
Smoked Cathedral City Steak & Spinach Pasta
A creamy, smoky spinach pasta featuring sautéed mushrooms, caramelized onions, crispy bacon, and tender steak.
Yields: 4 servings Prep time: 30 minutes Cook time: 45 minutes
Ingredients:
For the Steak:
- 1.5 lbs sirloin steak or flat iron steak, about 1-inch thick
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For the Pasta:
- 1 pound pappardelle pasta (or wide rigatoni)
- 2 tablespoons olive oil
- 4 ounces smoked bacon, cut into lardons (small cubes or strips)
- 1 large yellow onion, thinly sliced
- 8 ounces wild mushrooms (shiitake, oyster, cremini, or a mix), sliced
- 4 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 1.5 cups heavy cream
- 8 ounces Smoked Cathedral City cheddar cheese (or a good quality smoked cheddar), grated
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup toasted pine nuts, for garnish
- Aged balsamic glaze, for drizzling (optional)
- Fresh thyme sprigs, for garnish (optional)
Instructions:
1. Prepare the Steak: * Pat the steak dry with paper towels. In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture all over the steak. * Let the steak sit at room temperature for at least 20 minutes before cooking.
2. Cook the Bacon and Sauté Vegetables: * Bring a large pot of salted water to a boil for the pasta. * In a large, heavy-bottomed skillet or Dutch oven, cook the bacon lardons over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan. * Add the sliced onions to the bacon fat and cook over medium-low heat, stirring occasionally, until deeply golden and caramelized (about 15-20 minutes). * Add the sliced mushrooms to the pan and sauté over medium heat, stirring occasionally, until they release their liquid and turn golden brown (about 8-10 minutes). * Stir in the minced garlic and cook for another minute until fragrant.
3. Make the Smoked Spinach Sauce: * Add the chopped spinach to the skillet with the mushrooms and onions. Stir until the spinach wilts down significantly. * Pour in the heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, allowing the sauce to slightly thicken. * Remove the skillet from the heat and stir in the grated smoked cheddar cheese and freshly grated nutmeg until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
4. Cook the Pasta: * Add the pappardelle pasta to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining. * Drain the pasta and add it directly to the skillet with the smoked spinach sauce. Toss well to coat. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency.
5. Cook the Steak: * While the pasta is cooking, heat a separate cast-iron skillet or heavy-bottomed pan over high heat until it’s very hot. Add a tablespoon of olive oil (if needed, depending on the fat content of your steak). * Sear the steak for 3-5 minutes per side (depending on thickness and desired doneness) until a nice crust forms and the internal temperature reaches your preference (e.g., 130-135°F for medium-rare). * Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes before slicing thinly against the grain.
6. Assemble and Serve: * Divide the smoked spinach pasta among bowls. * Arrange slices of the seared steak over the pasta. * Garnish with the crispy bacon lardons, toasted pine nuts, and a drizzle of aged balsamic glaze (if using). Add a fresh sprig of thyme for visual appeal, if desired.
Nutritional Estimate (per serving, approximate):
- Calories: 700-850 (depending on steak size and cream amount)
- Protein: 50-60g
- Fat: 40-50g
- Carbohydrates: 50-60g
(Note: This is an estimate and will vary based on specific ingredients and portion sizes.)
A Novel Italian Comfort
The Smoked Cathedral City Steak & Spinach Pasta is more than just a meal; it's an experience. It’s the comforting embrace of creamed spinach reimagined with smoky sophistication, the savory dance of mushrooms and steak, and the satisfying chew of perfectly cooked pasta. It’s a novel dish born from a simple thought, a culinary exploration that we hope you’ll enjoy as much as we do. Buon Appetito!
