If you're looking for a restaurant quality dinner using simple ingredients that's surprisingly easy to make at home, this creamy Tuscan steak pasta is the recipe you need. Perfectly seared ribeye is served over a rich, creamy tomato and Parmesan sauce with garlic, spinach, basil and sun dried tomatoes for an indulgent meal that feels special enough for date night but is simple enough for a weeknight dinner.
Creamy Tuscan steak pasta combines perfectly seared steak with a rich garlic and Parmesan cream sauce, inspired by the flavours often found in Tuscan-style cooking. Sweet cherry tomatoes, sun-dried tomatoes, spinach and fresh basil balance the richness, creating a comforting yet elegant meal. It's a restaurant-quality dinner that's surprisingly easy to make at home, making it perfect for weeknight dinners, cosy date nights or special occasions with family and friends.
This pasta was inspired by a mix of my garlic parmesan steak pasta and my tuscan butterbean gnocchi, both definitely worth a try if you like this dish!
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Ingredients
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Ribeye steak - Ribeye has beautiful marbling which melts as it cooks, keeping the meat juicy and full of flavour. I love using ribeye because it stays incredibly tender and adds a luxurious finish to this creamy Tuscan steak pasta.
Pasta - Choose your favourite pasta shape. Rigatoni, penne, tagliatelle or fettuccine all work brilliantly because they hold onto the creamy sauce.
Butter - Butter is used to baste the steak, adding richness while helping develop a beautifully golden crust.
Shallot - Shallots provide a delicate sweetness that creates the perfect flavour base without overpowering the sauce.
Garlic - Fresh garlic brings a savoury depth that complements both the steak and the creamy sauce. I always use fresh garlic for the best flavour.
Cherry vine tomatoes - Cherry vine tomatoes become beautifully sweet as they cook. I like using vine tomatoes because they're naturally sweeter and have a richer tomato flavour.
White wine - White wine deglazes the pan, lifting all those delicious caramelised bits from cooking the steak while adding acidity to balance the cream. Chicken stock also works well if you prefer not to use wine.
Tomato purée - Tomato purée intensifies the tomato flavour while adding richness and colour to the sauce.
Paprika - Paprika adds gentle warmth and enhances the savoury flavours without making the dish spicy.
Oregano - Oregano brings a classic Italian inspired flavour that works perfectly in creamy Tuscan steak pasta.
Garlic salt - Garlic salt seasons the sauce while adding another layer of savoury garlic flavour.
Salt and black pepper - Essential for seasoning both the steak and the sauce.
Sun dried tomatoes - Sun dried tomatoes add concentrated sweetness and a slightly tangy flavour that gives this creamy Tuscan steak pasta its signature Tuscan style taste. I always choose the ones packed in oil because they're softer and have much more flavour.
Double cream - Double cream creates the rich, silky sauce that makes creamy Tuscan steak pasta so indulgent.
Spinach - Fresh spinach adds freshness, colour and balances the richness of the cream.
Parmesan - Freshly grated Parmesan melts into the sauce, adding saltiness, nuttiness and extra creaminess. I always grate my own Parmesan because it melts much more smoothly than pre-grated varieties.
Fresh basil - Fresh basil finishes the dish with a bright, aromatic flavour that lifts every bite.
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Instructions
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- Step 1: Bring the steak to room temperature before cooking. Season generously with flaky salt and black pepper, then lightly coat each side with olive oil.Heat a large cast iron pan or heavy frying pan over a medium high heat until very hot. Add the steak and cook until a deep golden crust forms. Flip and continue cooking until it reaches your preferred doneness, then baste with butter during the final minute for extra flavour. Turn the heat off and transfer the steak to a plate and let the steak rest. Put the pasta on to boil in a large pot of salted water while you make the sauce.
- Step 2: Reduce the heat under the steak pan to low. Using the remaining butter and steak juices, cook the shallot until softened before stirring in the garlic. Add the cherry tomatoes and cook until they begin to soften. Pour in the white wine and scrape up all the caramelised bits from the bottom of the pan. Allow the wine to reduce until most of the liquid has evaporated.
- Step 3: Stir in the tomato purée and cook for a couple of minutes until it deepens in colour. Add the chopped sun dried tomatoes, paprika, oregano, garlic salt and black pepper before pouring in the double cream. Stir well and allow the sauce to gently simmer, adding a splash of reserved pasta water if needed to loosen the sauce.
- Step 4: Just before the pasta has finished cooking, stir the spinach into the sauce and cook until wilted. Add the Parmesan and fresh basil, stirring until the cheese has melted into the sauce.
Add the drained al dente pasta to the pan and toss until every piece is coated in the creamy sauce. If needed, add another splash of pasta water to create a glossy finish. Slice or dice the rested steak and arrange it over the pasta before serving immediately with extra Parmesan, basil and freshly cracked black pepper.
Hint: Bring the steak to room temperature about 30 minutes before cooking. This helps it cook more evenly, giving you a beautifully browned crust while keeping the centre tender and juicy.
Substitutions
Ribeye steak – Swap for sirloin for a leaner option, rump steak for a more budget-friendly choice, or fillet if you prefer an extra tender cut.
Pasta – Use your favourite pasta shape such as rigatoni, penne or tagliatelle, or substitute with gluten-free pasta if needed.
Butter – Replace with olive oil for a lighter finish or garlic butter for even more flavour.
Shallot – Use half a small onion for a stronger flavour or red onion for a slightly sweeter taste.
Garlic – Substitute with garlic purée for convenience or roasted garlic for a milder, sweeter flavour.
Cherry vine tomatoes – Use baby plum tomatoes for similar sweetness or regular chopped tomatoes if that's what you have on hand.
White wine – Replace with chicken stock for an alcohol-free version or vegetable stock to keep the dish meat-free.
Tomato purée – Use passata for a lighter tomato flavour or a spoonful of tomato paste if using a different brand or equivalent.
Paprika – Swap with smoked paprika for a smoky depth or chilli flakes for a gentle kick of heat.
Oregano – Use Italian seasoning for a similar herb blend or thyme for a slightly earthier flavour.
Garlic salt – Replace with regular salt plus a little garlic powder, or use onion salt for a slightly different savoury flavour.
Salt and black pepper – Season to taste with your preferred seasoning blend or add a pinch of chilli flakes for extra warmth.
Sundried tomatoes – Use roasted red peppers for a milder sweetness or semi-dried tomatoes for a softer texture and fresher flavour.
Double cream – Swap for single cream for a lighter sauce or mascarpone for an even richer, creamier finish.
Spinach – Replace with kale for a heartier green or rocket (arugula) for a peppery, fresh bite.
Parmesan cheese – Use Pecorino Romano for a saltier, sharper flavour or Grana Padano for a milder, buttery alternative.
Fresh basil – Swap with fresh parsley for a lighter herbal finish or fresh oregano for a more robust Mediterranean flavour.
Variations
Chicken Tuscan Pasta - Swap the steak for sliced chicken breast or chicken thighs. Cook until golden before making the sauce, then return the chicken to the pan before adding the pasta for an equally creamy and comforting meal
Spicy Tuscan Steak Pasta - Add a teaspoon of chilli flakes or a finely chopped red chilli when cooking the garlic. The gentle heat balances the creamy sauce beautifully without overpowering the steak.
Mushroom Tuscan Pasta - Add sliced chestnut mushrooms or baby button mushrooms after the shallots and cook until golden. They add an earthy flavour that pairs perfectly with the creamy sauce and juicy steak.
Equipment
Storage
Creamy steak pasta is best enjoyed freshly made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If possible, store the sliced steak separately from the pasta to help maintain its texture and prevent it from overcooking when reheated. To reheat, warm the pasta gently in a frying pan over a low heat with a splash of milk, cream or reserved pasta water to loosen the sauce, stirring regularly until heated through. Add the steak during the final minute just to warm it without drying it out. You can also microwave leftovers in short bursts, stirring between each interval and adding a little liquid if the sauce has thickened too much. While the sauce can be frozen for up to 3 months, the cream may separate slightly once thawed and the pasta can become softer, so freezing isn't recommended for the best texture.
Top Tip
Don't forget to reserve some pasta cooking water before draining. The starch helps loosen the sauce while making it silky and glossy, allowing it to coat every piece of pasta perfectly.
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Recipe
Creamy Tuscan Steak Pasta
Equipment
- Cast iron or Large pan
- Pasta pot
Ingredients
- 1 ribeye steak
- 150 g pasta
- 1 tablespoon butter
- 1 shallot diced
- 2 cloves garlic minced
- 100 g cherry vine tomatoes halved
- 80 ml white wine or chicken stock
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon garlic salt
- Salt and pepper
- 1 heaped tablespoon sun dried tomatoes chopped
- 150 ml double cream
- 50 g spinach
- Small handful basil chopped
- 1 tsp olive oil
- 1 tablespoon tomato puree
- 25 g parmesan
Instructions
- Bring the steak to room temperature before cooking. Season generously with flaky salt and black pepper, then lightly coat each side with olive oil.Heat a large cast iron pan or heavy frying pan over a medium high heat until very hot.1 ribeye steak, Salt and pepper, 1 teaspoon olive oil
- Add the steak and cook until a deep golden crust forms. Flip and continue cooking until it reaches your preferred doneness, then baste with butter during the final minute for extra flavour. Turn the heat off and transfer the steak to a plate and leave it to rest. Put the pasta on to boil while you make the sauce.1 tablespoon butter, 150 g pasta
- Reduce the heat under the steak pan to low. Using the remaining butter and steak juices, cook the shallot until softened before stirring in the garlic. Add the cherry tomatoes and cook until they begin to soften. Pour in the white wine and scrape up all the caramelised bits from the bottom of the pan. Allow the wine to reduce until most of the liquid has evaporated.1 shallot, 2 cloves garlic, 100 g cherry vine tomatoes, 80 ml white wine
- Stir in the tomato purée and cook for a couple of minutes until it deepens in colour. Add the chopped sun dried tomatoes, paprika, oregano, garlic salt and black pepper before pouring in the double cream. Stir well and allow the sauce to gently simmer, adding a splash of pasta water to loosen the sauce.1 teaspoon paprika, 1 teaspoon oregano, ½ teaspoon garlic salt, 1 heaped tablespoon sun dried tomatoes, 1 tablespoon tomato puree, 150 ml double cream
- Just before the pasta has finished cooking, stir the spinach into the sauce and cook until wilted. Add the Parmesan and fresh basil, stirring until the cheese has melted into the sauce.50 g spinach, Small handful basil, 25 g parmesan
- Add the drained pasta to the pan and toss until every piece is coated in the creamy sauce. If needed, add another splash of pasta water to create a glossy finish. Slice or dice the rested steak and arrange it over the pasta before serving immediately with extra Parmesan, basil and freshly cracked black pepper.
