Creamy Steak Pasta
Tender steak strips, rigatoni and mushrooms tossed in a rich whisky cream sauce with Parmesan and parsley. A creamy steak pasta that feels special but comes together in about 30 minutes.
Print Recipe
Save recipe
Equipment
- 1 large saucepan
- 1 large frying pan (skillet) or griddle pan
Ingredients
- 450 grams (1 lb) rump steak (sirloin in the US) - or steak of choice, like fillet
- 400 grams (14 oz) dry Rigatoni pasta - or penne
- 300 millilitre (1 ¼ cup) double cream - or heavy cream
- ½ teaspoon salt
- a generous amount of ground black pepper - to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon oil - for frying, use your favourite
- 1 tablespoon butter - 15g (½ oz)
- 1 large onion, finely chopped - roughly 180g (6 oz)
- 3 cloves of garlic, crushed - or 2 teaspoons garlic paste
- 1 teaspoon sugar
- 200 grams (7 oz) mushrooms, sliced - use your favourite type
- 4 tablespoons whisky - or bourbon
- 150 millilitre (⅔ cup) parmesan cheese, grated
- 2-3 tablespoons fresh parsley, chopped
Instructions
- Massage a bit of oil onto both sides of the steak, then season with salt and black pepper.450 grams (1 lb) rump steak (sirloin in the US)
- Heat a frying pan, skillet or griddle pan over medium-high heat.
- Once the pan is hot, add the steak and cook to your liking. As a rough guide, cook for about 4 minutes per side for medium-rare or 5 minutes per side for medium, depending on the thickness of your steak.
- Transfer the steak to a plate, cover loosely with foil and set aside to rest. Resting helps keep the steak juicy, especially as it will be sliced and warmed through again at the end.
- Cook the pasta in a large pot of well-salted boiling water until al dente, following the packet instructions. As a guide, use just under 1 tablespoon of salt for this amount of pasta.400 grams (14 oz) dry Rigatoni pasta
- Before draining the pasta, reserve at least ½ cup of pasta water. It’s easy to forget, so place a measuring cup in your colander as a reminder before you start cooking. Drain the pasta and set aside.
- While the pasta cooks, make the sauce mixture. In a bowl, combine the cream, salt, black pepper, Dijon mustard and balsamic vinegar. Stir well and set aside.300 millilitre (1 ¼ cup) double cream, ½ teaspoon salt, a generous amount of ground black pepper, 1 teaspoon Dijon mustard, 1 tablespoon balsamic vinegar
- Heat the oil and butter in a large frying pan or skillet. Once the butter has melted, add the onion and cook over medium-low heat for about 4 minutes, until softened.1 tablespoon oil, 1 tablespoon butter, 1 large onion, finely chopped
- Add the garlic and sugar, then cook for another 2 minutes, until the onion is lightly browned and starting to caramelise.3 cloves of garlic, crushed, 1 teaspoon sugar
- Add the sliced mushrooms and cook for about 4 minutes, or until golden. Let the mushrooms colour properly before adding the whisky, as this gives the sauce more flavour and stops it from becoming watery.200 grams (7 oz) mushrooms, sliced
- Increase the heat slightly and pour in the whisky. Cook for about 2 minutes, until the whisky has almost completely evaporated. This cooks off the harsh alcohol edge and leaves warmth and depth in the sauce.4 tablespoons whisky
- Add the cream mixture you prepared earlier. Stir through and cook gently for about 2 minutes, until heated through. Remove the pan from the heat.
- Stir in the grated Parmesan and chopped parsley off the heat so the sauce stays smooth.150 millilitre (⅔ cup) parmesan cheese, grated, 2-3 tablespoons fresh parsley, chopped
- Add the drained pasta and gently toss it through the sauce.
- Add the reserved pasta water a little at a time until the sauce reaches your preferred consistency. We usually use the full ½ cup. The pasta water helps loosen the sauce and makes it cling to the pasta.
- Slice the rested steak thinly against the grain. Set aside a few pieces to arrange on top of the plated pasta, if you like.
- Place the pan back over medium-low heat. Add the steak strips to the pasta and gently stir them through just until warmed. Don’t boil the sauce after adding the steak, or the meat can become tough.
- Serve hot with extra chopped parsley, grated Parmesan and plenty of freshly ground black pepper.
Notes
Variations
- Lemon zest – Adds freshness and lifts the rich cream sauce.
- Extra garlic – Sprinkle the steak with garlic powder, or add another fresh garlic clove to the sauce.
- Blue cheese – Crumble a little over the finished pasta for a steakhouse-style flavour.
- Sun-dried tomatoes – Stir through a few chopped pieces for sweetness and colour.
- Balsamic glaze – Drizzle lightly over the top before serving.
- Different herbs – Swap parsley for basil, thyme or a little Italian seasoning.
- Long pasta – Use spaghetti, linguine or fettuccine instead of chunky pasta.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 1053kcal | Carbohydrates: 84g | Protein: 46g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 677mg | Potassium: 838mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1511IU | Vitamin C: 7mg | Calcium: 284mg | Iron: 4mg
