Juicy steak with a savory crust and rotini pasta cloaked in a delicate creamy tomato sauce — a streamlined way to bring a restaurant-level dinner to the table at home. The ridges of the rotini catch every ribbon of sauce, while thin slices of beef bring deep, meaty richness. Little effort, plenty of reward — ideal for a busy evening.
Ingredients
- Beef steak (ribeye or strip steak) — 600g (21 oz)
- Rotini pasta — 300g (10.5 oz)
- Tomato purée (passata) — 300ml (1 1/4 cups)
- 20% cream — 150ml (2/3 cup)
- Olive oil — 2 tbsp
- Butter — 30g (2 tbsp)
- Garlic — 3 cloves
- Smoked paprika — 1 tsp
- Chili flakes — 1/2 tsp (optional)
- Balsamic vinegar — 1 tsp
- Chicken stock or water — 100ml (scant 1/2 cup)
- Parmesan, grated — 40g (1/2 cup)
- Salt and black pepper — to taste
- Fresh herbs (basil or parsley) — 10g (1/4 cup)
How to Make It
- Take the steaks out of the refrigerator 20 minutes before cooking. Pat dry with paper towels, then season generously with salt and black pepper.
- Heat a grill or cast-iron skillet over high heat. At the same time, bring a pot of salted water to a boil for the pasta.
- Lightly brush the steaks with olive oil and sear for 2 to 3 minutes per side, until cooked to your preferred doneness. Add the butter at the end and spoon it over the meat. Transfer the steaks to a rack, cover loosely with foil, and let rest for 5 to 7 minutes.
- Cook the rotini until al dente according to the package instructions. Reserve a little of the pasta water.
- For the sauce: heat 1 tbsp olive oil over medium heat, add the minced garlic, and cook for 30 seconds until fragrant. Stir in the tomato purée, stock, paprika, and chili flakes, then simmer for 3 to 4 minutes.
- Pour in the cream and balsamic vinegar, season with salt and black pepper, and warm gently until the sauce thickens slightly.
- Toss the sauce with the rotini, adding a splash of pasta water if needed. Fold in half of the grated Parmesan and the chopped herbs.
- Slice the steaks thinly against the grain, arrange over the pasta, finish with the remaining Parmesan, and serve immediately.
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Tips and Variations
- Steak temperature: for medium, aim for an internal temperature of about 135 to 140°F (57 to 60°C). Let the meat rest so the juices settle evenly.
- Pasta options: if you do not have rotini, use fusilli, penne, or cavatappi — any ridged shape that holds sauce well.
- No cream: substitute with milk whisked with a little butter, or lean more heavily on the tomato base with a splash of pasta water.
- Heat level: adjust the chili flakes to taste, or swap in a pinch of cayenne.
- Cheese: Parmesan can be replaced with Grana Padano or Pecorino, depending on how salty and sharp you like the finish.
Nutritional Information
| Calories | 620 kcal |
| Protein | 38 g |
| Fat | 28 g |
| Carbohydrates | 56 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 1200 mg |
Frequently Asked Questions
Can I swap rotini for another pasta?
Yes, any short pasta with a ridged surface works well: fusilli, penne, or cavatappi. They grip the sauce beautifully and keep their texture.
How can I make a lighter version?
Use 10% cream or a mix of milk and a spoonful of olive oil, replace part of the pasta with al dente cauliflower, and use Parmesan sparingly.
How can I tell the steak is medium without a thermometer?
Use timing and touch as your guide: for medium, cook 2 to 3 minutes per side over high heat, then rest for 5 minutes. The meat should spring back slightly while still feeling tender.