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Creamy Pasta with Steak
- Prep time 15Min
- Cook time 20Min
- Technique Pan Fry / Saute, Sear
- Meat Beef
- Cut Rump
- Serves 3
Tender steak tossed with pasta in a rich, creamy sauce.
Ingredients
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Rump Center: 680 g
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Pasta: 200 g spaghetti or your choice of pasta
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Olive Oil: 1 tbsp
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Garlic: 4 cloves, thinly sliced
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Red Pepper Flakes: 1/2 tsp or 1 dried red chilli, crushed
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Onion: 1/2 medium, sliced
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Tomato: 1 medium, diced
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Tomato Sauce: 1/2 cup
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Cream: 1 cup heavy cream or evaporated milk
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Cheese: 2 tbsp parmesan or mozzarella, grated
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Salt and Pepper: To taste
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Parsley Flakes: Optional, for garnish
Method
Pasta
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In a large pot of salted water, boil the pasta one minute shy of the package instructions.
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Drain and set aside, reserving ½ cup of pasta water. Do not rinse.
Steak
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While your pasta is cooking, add butter to a large heavy skillet on medium-high heat.
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Season the beef with salt and pepper. Add the steak to the pan and cook for 4 minutes.
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Flip the steak and cook for an additional 4 minutes until well seared on both sides.
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Remove from the pan and let rest, covered with a piece of foil.
To Finish
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Add garlic to the pan and cook until fragrant. Stir in red pepper flakes, followed by onion and tomato. Bring to a simmer and cook for 3–4 minutes. Add tomato sauce and heavy cream, and bring to a boil until slightly thickened.
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Finally, add the pasta and cheese, mix to combine, and season with salt. Toss to coat.
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Slice the steaks thinly against the grain, add to the pasta, and mix gently to coat and heat the steak. You can also serve the pasta with the sliced steak on top. Serve with additional Parmesan cheese if desired.
