Creamy Tuscan Steak Pasta

Ingredients

• 1 ribeye steak (room temperature)
• 1 tsp olive oil (for coating steak)
• flaky salt (for seasoning steak)
• black pepper (for seasoning steak and sauce)
• 150 g pasta
• 1 tbsp butter (divided)
• 1 shallot (diced)
• 2 cloves garlic (minced)
• 100 g cherry vine tomatoes (halved)
• 80 ml white wine (or chicken stock)
• 1 tbsp tomato puree
• 1 tbsp sun dried tomatoes (chopped, preferably oil-packed)
• 1 tsp paprika
• 1 tsp oregano
• 0.5 tsp garlic salt
• 150 ml double cream
• 50 g spinach
• 25 g parmesan (plus extra for serving)
• basil (small handful, chopped, plus extra for serving)

Steps

1. 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.

2. 2

   Heat a large cast iron pan or heavy frying pan over a medium high heat until very hot.

3. 3

   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.

4. 4

   Turn the heat off and transfer the steak to a plate and leave it to rest.

5. 5

   Put the pasta on to boil while you make the sauce.

6. 6

   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.

7. 7

   Add the cherry tomatoes and cook until they begin to soften.

8. 8

   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.

9. 9

   Stir in the tomato purée and cook for a couple of minutes until it deepens in colour.

10. 10

    Add the chopped sun dried tomatoes, paprika, oregano, garlic salt and black pepper before pouring in the double cream.

11. 11

    Stir well and allow the sauce to gently simmer, adding a splash of pasta water to loosen the sauce.

12. 12

    Just before the pasta has finished cooking, stir the spinach into the sauce and cook until wilted.

13. 13

    Add the Parmesan and fresh basil, stirring until the cheese has melted into the sauce.

14. 14

    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.

15. 15

    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

Variations: Swap steak for chicken breast/thighs for Chicken Tuscan Pasta, or add chili flakes for a spicy version. Storage: Store leftovers in an airtight container for up to 3 days (ideally store steak separately). Reheat gently in a pan with a splash of milk or cream.

Nutrition per serving

• main
• dinner
• steak
• pasta
• date night
• pan-seared
• creamy sauce