Creamy Tuscan Steak Pasta
If you're looking for a restaurant quality dinner 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.
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.
Notes
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.
Tried this recipe?Let us know how it was!