Sea King Gorgonzola Pasta
Sea King Gorgonzola Pasta
Ingredients
For the Pasta
- 12 ounces jumbo shell pasta, cooked according to package directions
For the Fish and Bacon
- 1 tuna steak, about 6 ounces, cut into 1-inch cubes
- 1 swordfish steak, about 6 ounces, cut into 1-inch cubes
- 3 slices bacon, cut into 1/2-inch pieces
- 1 tablespoon olive oil, as needed
For the Gorgonzola Sauce
- 1 white onion, diced
- 6 cloves garlic, minced
- 1/3 cup sake
- 2/3 cup Gorgonzola cheese, crumbled
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Bring a large pot of salted water to a boil. Add the jumbo shell pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the cubed tuna and swordfish. Cook for 2-3 minutes per side, or until browned and cooked through. Remove the cooked fish from the pan and set aside on a plate.
⏱️ 7 min
- 3
Add the cut bacon to the same skillet. Cook over medium heat, stirring occasionally, until crispy. This will take about 5-7 minutes. Remove the crispy bacon with a slotted spoon and set aside with the fish, leaving any rendered bacon fat in the pan.
⏱️ 7 min
- 4
Add the diced white onion to the pan with the bacon fat (add a splash of olive oil if the pan is too dry). Cook over medium heat for 3-5 minutes, until the onion softens and becomes translucent.
⏱️ 5 min
- 5
Add the minced garlic to the pan with the softened onions. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 6
Pour the sake into the pan to deglaze, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min
- 7
Reduce the heat to low. Add the crumbled Gorgonzola cheese and grated Parmesan cheese to the pan. Stir continuously until the cheeses melt and form a smooth, creamy sauce. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Add the cooked jumbo shell pasta, the cooked tuna and swordfish, and the crispy bacon back into the pan with the Gorgonzola sauce. Toss gently to coat all the ingredients evenly in the sauce.
⏱️ 2 min
- 9
Serve the Sea King Gorgonzola immediately in individual bowls. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sea King Gorgonzola Pasta
For the Pasta
- 12 ounces jumbo shell pasta, cooked according to package directions
For the Fish and Bacon
- 1 tuna steak, about 6 ounces, cut into 1-inch cubes
- 1 swordfish steak, about 6 ounces, cut into 1-inch cubes
- 3 slices bacon, cut into 1/2-inch pieces
- 1 tablespoon olive oil, as needed
For the Gorgonzola Sauce
- 1 white onion, diced
- 6 cloves garlic, minced
- 1/3 cup sake
- 2/3 cup Gorgonzola cheese, crumbled
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Bring a large pot of salted water to a boil. Add the jumbo shell pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the cubed tuna and swordfish. Cook for 2-3 minutes per side, or until browned and cooked through. Remove the cooked fish from the pan and set aside on a plate.
⏱️ 7 min - 3
Add the cut bacon to the same skillet. Cook over medium heat, stirring occasionally, until crispy. This will take about 5-7 minutes. Remove the crispy bacon with a slotted spoon and set aside with the fish, leaving any rendered bacon fat in the pan.
⏱️ 7 min - 4
Add the diced white onion to the pan with the bacon fat (add a splash of olive oil if the pan is too dry). Cook over medium heat for 3-5 minutes, until the onion softens and becomes translucent.
⏱️ 5 min - 5
Add the minced garlic to the pan with the softened onions. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 6
Pour the sake into the pan to deglaze, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min - 7
Reduce the heat to low. Add the crumbled Gorgonzola cheese and grated Parmesan cheese to the pan. Stir continuously until the cheeses melt and form a smooth, creamy sauce. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Add the cooked jumbo shell pasta, the cooked tuna and swordfish, and the crispy bacon back into the pan with the Gorgonzola sauce. Toss gently to coat all the ingredients evenly in the sauce.
⏱️ 2 min - 9
Serve the Sea King Gorgonzola immediately in individual bowls. Enjoy!
⏱️ 1 min