Penne Pasta With Sirloin

Recipe Directions

1. For best results, take the sirloin out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the meat longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty).
3. While you are waiting for the water to boil, heat a medium to large saucepot over medium-high heat for 2 minutes. When the pot has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pot. Cut open the package of sirloin (a) and add to the pot. Season with a pinch of salt and pepper. Sear for 90 seconds, then turn each piece of sirloin over and sear the other side for 90 seconds.
4. Now add the vegetables (b) to the pot. Season with a pinch of salt and pepper. Saute for 2 minutes, stirring occasionally.
5. Pour the creamy sherry peppercorn sauce (c) into the pot. Stir to incorporate with the sirloin and vegetables. Bring the mixture up to a simmer.
6. While the sauce is cooking, add the penne (d) to the pot of boiling water. Cook for 10-13 minutes, depending on how al dente you like your pasta.
7. When the sauce has come up to a simmer, turn the heat down to medium or medium-low to maintain a simmer until the pasta is ready. If the sauce starts to look dry, add a few spoonfuls of pasta water to the pot and stir.
8. When the pasta is ready, taste a piece. If it is cooked to your preferred consistency, remove from the heat. Set aside some pasta water (about 1/8 cup per serving you are making). Drain the remaining water into a strainer in your sink. Add the pasta and reserved pasta water into the pot of sauce. Add the baby spinach (e) to the pot. Stir well to incorporate all of the ingredients together. Put back over medium heat and simmer for 1-2 minutes.
9. Spoon the pasta into serving bowls. Top with grana padano cheese (f).