Cheesy Spicy Steak Pasta
Cheesy Spicy Steak Pasta
Ingredients
For the Steak
- 1 pound ribeye steak, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
For the Pasta
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups heavy cream
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the ribeye steak generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 2
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil. Once shimmering, carefully place the seasoned steak into the hot pan.
⏱️ 1 min
- 3
Sear the steak for 3-4 minutes per side for medium-rare, or until desired doneness. During the last 2 minutes of cooking, add 2 tablespoons of unsalted butter to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter as it cooks.
⏱️ 8 min
- 4
Remove the cooked steak from the pan and transfer it to a cutting board. Let it rest for at least 10 minutes. This is crucial for juicy steak.
⏱️ 10 min
- 5
While the steak rests, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
⏱️ 12 min
- 6
In the same skillet used for the steak (do not clean it, the fond adds flavor), reduce the heat to medium. Add the finely diced shallot and sauté, stirring with a wooden spoon, until softened and translucent, about 2-3 minutes.
⏱️ 3 min
- 7
Add the minced garlic and red pepper flakes to the pan and cook for another 30 seconds until fragrant.
⏱️ 1 min
- 8
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min
- 9
Pour in the heavy cream and bring the sauce to a gentle simmer, stirring occasionally. Cook for 2-3 minutes until the sauce slightly thickens.
⏱️ 3 min
- 10
Add the cooked rigatoni to the sauce in the pan. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 11
Stir in the shredded mozzarella cheese until it is fully melted and incorporated, creating a cheesy consistency.
⏱️ 2 min
- 12
Slice the rested steak against the grain into bite-sized pieces.
⏱️ 2 min
- 13
Serve the cheesy pasta immediately in bowls. Top each serving with the sliced steak pieces and garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Spicy Steak Pasta
For the Steak
- 1 pound ribeye steak, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
For the Pasta
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups heavy cream
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the ribeye steak generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 2 min - 2
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil. Once shimmering, carefully place the seasoned steak into the hot pan.
⏱️ 1 min - 3
Sear the steak for 3-4 minutes per side for medium-rare, or until desired doneness. During the last 2 minutes of cooking, add 2 tablespoons of unsalted butter to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter as it cooks.
⏱️ 8 min - 4
Remove the cooked steak from the pan and transfer it to a cutting board. Let it rest for at least 10 minutes. This is crucial for juicy steak.
⏱️ 10 min - 5
While the steak rests, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
⏱️ 12 min - 6
In the same skillet used for the steak (do not clean it, the fond adds flavor), reduce the heat to medium. Add the finely diced shallot and sauté, stirring with a wooden spoon, until softened and translucent, about 2-3 minutes.
⏱️ 3 min - 7
Add the minced garlic and red pepper flakes to the pan and cook for another 30 seconds until fragrant.
⏱️ 1 min - 8
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min - 9
Pour in the heavy cream and bring the sauce to a gentle simmer, stirring occasionally. Cook for 2-3 minutes until the sauce slightly thickens.
⏱️ 3 min - 10
Add the cooked rigatoni to the sauce in the pan. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 11
Stir in the shredded mozzarella cheese until it is fully melted and incorporated, creating a cheesy consistency.
⏱️ 2 min - 12
Slice the rested steak against the grain into bite-sized pieces.
⏱️ 2 min - 13
Serve the cheesy pasta immediately in bowls. Top each serving with the sliced steak pieces and garnish with fresh chopped parsley.
⏱️ 2 min