Fun in the Sun-Dried Tomato Alfredo over Penne with Cajun Steak

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Made this with some minor adjustments, stuck with the sauce recipe but added some jar alfredo sauce and some "cajun" seasoning. Any good grocery store has some sort of Cajun spice. Then once the beef was cooked poured a little white wine in the pan to remove any meat pieces and juice and added that to the sauce as well!!! It turned out fantastic. Have to be a little adventurous sometimes. Cant wait to make this for my husband!!!

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Like most things in Life you need to use a bit of common sense, so if you can't think for yourself and you need to follow each and every line word for word you may want to try a different recipe, as this recipe leaves a little room for interpretation and your own likes and dislikes.

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There has to be a misprint because when I added my chicken broth to the roux, instead of a sauce, a big ball of dough formed in my pot. I tried to add more broth, milk, and even pasta water but it was still a thick mess. The chicken broth kills the alfredo taste. It tasted more like chicken and dumplings. Do us all a favor and take this recipe off!

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There is obviously a huge error in this recipe. You cannot make a sauce using 1/2 cup butter, 1/2 flour and only 1 cup of liquid. Dinner Impossible is right. I ended up adding 2 more cups of broth and another cup of half and half (it was all I had available, otherwise heavy cream would have been better. Even look at the photo of the recipe, those aren't sun-dried tomatoes... Not really good at all. I expect way more out of Food Network recipes than this. The steaks were tasty enough, but how difficult is that. I also agree with the previous review that it is impossible to purchase your blackening seasoning locally. I resorted to Zatarain's Blackened seasoning, but do like Emeril and give your recipe out.

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When you give a recipe that uses a seasoning not available to everyone, such as any of the Robert Irvine seasonings, it does become "Dinner Impossible". It would be a courtesy to provide the recipe for the seasoning so that everyone can make the food recipe. Emeril has been doing it for years and it doesn't seem to negatively impact his business...Give it a try Robert.

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Making a roux and adding chicken stock instead of using cream doesn't a alfredo make. I tried to save this by adding twice the stock and reserving some of the pasta water to thin it out, but it turned out gummy and less than tasty. Instead, I would eliminate the flour and use cream alone (very rich, or a combination of cream & stock (less rich, or simply replace the stock with lowfat evaporated milk for a decadent and creamy texture without the fat! (OK, yes, there's still all that butter!. Also, don't add the parmesan until you have mixed the sauce with the pasta. A chiffonade of basil is also very nice.