Steakhouse Pasta | Cooking Professionally

Ingredients

• 1 tablespoon vegetable oil, for oiling the grill
• 1 1/2 pounds pappardelle pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup brandy
• 1 (28-ounce) can diced tomatoes, drained
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 (12-ounce) skirt steak
• 1 teaspoon seasoning salt
• 1/2 teaspoon lemon pepper
• 1/2 heaping cup fontina cheese, grated
• 3 tablespoons blue cheese, crumbled, divided
• 3/4 cup heavy cream
• 1 tablespoon prepared horseradish
• 1/3 cup half-and-half, optional
• 3 cups baby spinach
• fresh basil leaves, optional, to taste, for garnish