Pasta with Steak in a Creamy Tomato Herb Sauce

Hearty pasta with juicy steak, a silky creamy tomato sauce, garlic, and fragrant herbs comes together quickly and looks straight off a restaurant table. Ideal for a warm dinner for two: minimal fuss, maximum flavor.

Ingredients

• Short pasta — 7 oz | 200 g
• Ribeye or strip steak — 10.6 oz | 300 g
• Olive oil — 1 tbsp | 1 tbsp
• Butter — 1 oz | 30 g
• Garlic — 2 cloves
• Rosemary — 1 sprig
• Thyme — 2 sprigs
• Tomato paste — 1 tbsp | 1 tbsp
• Crushed red pepper flakes — 1/4 tsp | 1/4 tsp
• 20% cream — 3/4 cup | 200 ml
• Pasta cooking water — 1/4 cup | 60 ml
• Grated Parmesan — 1.4 oz | 40 g
• Salt — 3/4 tsp | 3/4 tsp
• Ground black pepper — 1/2 tsp | 1/2 tsp

Step-by-step recipe

1. Bring a large pot of water to a boil and season generously with salt. Cook the pasta until al dente according to the package instructions, reserving 1/4 cup | 60 ml of the cooking water.
2. Heat a heavy skillet over high heat and add the olive oil. Pat the steak dry, season with black pepper and a light sprinkle of salt.
3. Sear the steak for 2 minutes on each side until a deep golden crust forms.
4. Add the butter, garlic lightly crushed with a knife, rosemary, and thyme sprigs to the skillet. Spoon the fragrant butter over the steak for another 1-2 minutes, until it reaches your desired doneness.
5. Transfer the steak to a board and let it rest for 5-7 minutes.
6. Remove the herb sprigs and excess fat from the skillet, leaving about 1 tbsp | 1 tbsp of fat.
7. Add the tomato paste and red pepper flakes, then cook for 30-60 seconds until lightly caramelized.
8. Pour in the cream and pasta cooking water, then bring to a gentle simmer. Add the Parmesan, season with salt and, if desired, a pinch of pepper. Stir until the sauce is smooth and glossy.
9. Add the pasta to the sauce and toss vigorously so it is evenly coated. If needed, add a little more cooking water for the perfect texture.
10. Slice the steak thinly, arrange it over the pasta, spoon over the resting juices, and serve immediately with extra Parmesan.

To serve

Serve the pasta in warm deep plates, finished with freshly ground pepper and a little grated Parmesan. For balance, add a handful of arugula or a light salad with lemon dressing.

Tips and variations

• Doneness: for medium, sear the steak for 2 minutes on each side over high heat and 1-2 minutes in butter while basting; use internal temperature as your guide.
• Resting the steak is essential: in 5-7 minutes the juices redistribute and the meat stays succulent.
• Herbs and spices: rosemary can be replaced with sage, thyme with oregano. Adjust the chili flakes to taste.
• Sauce texture: use the pasta cooking water to make the sauce silkier and help it cling to the pasta.
• Variations: add sautéed mushrooms, spinach, or sun-dried tomatoes at the sauce stage.
• Pasta: penne, fusilli, rigatoni, or tagliatelle all work well — choose a shape that holds the sauce.

Nutritional value

FAQ