Description
This Spicy Cream Pasta Steak is a rich and indulgent dish featuring tender, juicy steak slices served over creamy, spicy pasta. The sauce is a perfect balance of heat and creaminess, with a hint of garlic and Parmesan to round out the flavors. It’s a hearty, comforting meal that’s perfect for date nights or special occasions.
Ingredients
Units
Scale
For the Steak:
- 1 lb (450g) sirloin steak or ribeye
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and black pepper, to taste
- 1 tbsp butter (for finishing)
For the Spicy Cream Pasta:
- 8 oz (225g) pasta (fettuccine, penne, or your choice)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1/2 cup chicken or beef broth
- 1/2 cup grated Parmesan cheese
- 1 tbsp tomato paste
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Prepare the Steak:
Pat the steak dry with paper towels. Season both sides with salt, pepper, smoked paprika, chili powder, and minced garlic.
Heat olive oil in a large skillet over medium-high heat.
Sear the steak for 3–4 minutes per side (for medium-rare) or until cooked to your desired doneness.
Add a tablespoon of butter during the last minute of cooking for extra flavor.
Remove from the skillet, let it rest for 5 minutes, then slice thinly against the grain. - Cook the Pasta:
While the steak rests, cook the pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside. - Make the Spicy Cream Sauce:
In the same skillet used for the steak, add 1 tbsp of olive oil and sauté the minced garlic and red pepper flakes until fragrant (about 1 minute).
Stir in the tomato paste and cook for another minute.
Add the chicken or beef broth, scraping up any browned bits from the pan for extra flavor.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste. - Combine:
Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Top with the sliced steak. - Serve:
Garnish with fresh basil or parsley and an extra sprinkle of Parmesan if desired. Serve immediately.
Notes
- Adjust the Heat: Add more red pepper flakes or a dash of hot sauce for extra spiciness.
- Steak Options: Flank steak, skirt steak, or even grilled chicken can be used as substitutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.