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Last night’s midnight snack.
I guess that was one pound straight to the rib’s  😦
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Boil pasta shell’s until al dente, drain, reserve some of the cooking water.
Sautee steak cubes in very hot oil until still rare in center. Remove from pot, reserve.
Sautee vegetables in olive oil very briefly. Remove from pot, reserve.
Deglaze pot with red wine and let it slightly reduce.
Add pasta, beef, veggies, all the accumulated juices from the beef and veggies, a good amount of soft (not melted) butter, plenty of grated parmesan cheese and some of the cooking water from the pasta. Mix all until the sauce coats the pasta lightly.
If consistency seems too thin, add more cheese. If consistency seems too thick, add more pasta water.
To serve, sprinkle with crumbled gorgonzola and scallions.
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Bon Appetit !   Life is Good !
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