1 cup Classico® Roasted Red Pepper Alfredo Pasta Sauce
1 package (8 oz.) fettuccine pasta
4 slices prosciutto
4 boneless beef tenderloin steaks, cut about 1-1/2 in. thick and 6 oz. each
1 tbsp olive oil
1 tbsp minced jalapeno pepper
1/2 cup Rose wine
Preheat grill to medium heat. Cook pasta according to package instructions and drain.
Wrap a proscikutto slice around each steak and secure with toothpicks. Season with salt and pepper if desired. Lightly rub with oil on all sides. For medium doneness, grill for 7 to 10 minutes on each side and internal temperature reaches 160 degrees F, or until cooked to desired doneness. Remove toothpicks before serving.
Meanwhile, in a medium saucepan coasted with nonstick cooking spray over medium heat, cook jalapeno for 2 to 4 minutes, stirring ocdcasionally. Add wine and cook for 2 to 3 minutes. Stir in Vodka Pasta Sauce, cover and simmer for 5 minutes. Reduce heat to medium low, stir in Alfredo Pasta Sauce, and cook for 3 to 4 minutes, until heated through, stirring frequently.
To serve, divide cooked pasta and filets between 4 plates. Spoon sauce mixture over cooked pasta, reserving 1 cup for dipping sauce for steaks. *
If desired, substitute rose wine with white zinfandel wine.
*TIP: If desired, substitute Classico Roasted Red Pepper Alfedo Pasta Sauce with Classico Creamy Alfredo Pasta Sauce.