Steak & Roasted Tomato Alfredo Penne

If you’re craving a dish that combines the richness of creamy Alfredo sauce with the robust flavors of perfectly seared ribeye and sweet roasted cherry tomatoes, look no further than this Steak & Roasted Tomato Alfredo Penne. It’s a decadent yet approachable pasta recipe that feels indulgent but comes together with ease. Whether you’re cooking for a cozy night in or impressing guests at a dinner party, this recipe hits all the right notes—creamy, savory, and bursting with fresh herbaceousness.

Why It’s Crowd-Pleasing

This Steak & Roasted Tomato Alfredo Penne is the ultimate comfort food elevated with juicy ribeye steaks and roasted tomatoes that add a natural sweetness and depth. The creamy Alfredo sauce is velvety and luscious, coating each penne pasta piece perfectly. Steak lovers will appreciate the succulent, tender meat while pasta fans enjoy the satisfying bite of al dente noodles. Plus, the roasted cherry tomatoes bring a bright pop of color and flavor, balancing the richness. This combination makes it an easy favorite for family dinners, date nights, or weekend gatherings. Everyone leaves the table happy and full.

What We’re Using

• 8 oz penne pasta – The ideal shape to hold the creamy sauce and bits of garlic and tomato.
• 2 ribeye steaks – Rich marbling ensures juicy, flavorful meat with a tender bite.
• 2 cups cherry tomatoes, halved – Roasting them intensifies their natural sweetness and adds a smoky undertone.
• 3 cloves garlic, minced – Adds aromatic depth and savory warmth.
• 1 cup heavy cream – Creates the luscious base for the Alfredo sauce.
• 1 cup grated Parmesan cheese – Brings that nutty, salty punch essential to Alfredo.
• 2 tbsp olive oil – For roasting tomatoes and searing steaks.
• Salt to taste – Enhances all the flavors.
• Pepper to taste – Adds a subtle kick and balance.
• Fresh basil leaves for garnish – Brightens the dish with fresh herbal notes.

Toolbox for This Recipe

• Large pot – For boiling the penne pasta to perfect al dente.
• Baking sheet – To roast the cherry tomatoes evenly.
• Cast iron skillet or heavy pan – For searing the ribeye steaks to a caramelized crust.
• Medium saucepan – To prepare the creamy Alfredo sauce.
• Sharp knife and cutting board – For slicing garlic, tomatoes, and steak.
• Tongs or slotted spoon – For handling pasta and steak.
• Grater – To freshly grate Parmesan cheese.

Steak & Roasted Tomato Alfredo Penne: Step-by-Step Guide

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set aside, reserving a little pasta water for the sauce.

Step 2: Roast the Cherry Tomatoes

Preheat your oven to 400°F (200°C). Toss 2 cups of halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15-20 minutes until they’re blistered and slightly caramelized. Roasting amplifies their natural sweetness, a perfect complement to the creamy sauce.

Step 3: Sear the Ribeye Steaks

Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Season the ribeye steaks generously with salt and pepper on both sides. Once the pan is hot, add steaks and sear for about 4-5 minutes per side for medium-rare, or adjust timing to your preferred doneness. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.

Step 4: Make the Alfredo Sauce

In a medium saucepan over medium heat, add the minced garlic and sauté in a bit of olive oil until fragrant (about 1 minute). Pour in 1 cup heavy cream and bring it to a gentle simmer. Gradually whisk in 1 cup grated Parmesan cheese until melted and smooth. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.

Step 5: Combine Everything

Add the cooked penne and roasted cherry tomatoes to the Alfredo sauce, tossing gently to coat all pasta pieces evenly. Taste and adjust seasoning with salt and pepper as needed. Finally, fold in the sliced ribeye steak, allowing the residual heat to warm the meat through without overcooking.

Step 6: Garnish and Serve

Transfer the Steak & Roasted Tomato Alfredo Penne to serving bowls and garnish with fresh basil leaves. The basil adds a refreshing herbal note that cuts through the richness, giving the dish a beautiful finishing touch.

Ingredient Flex Options

• Pasta: Feel free to swap penne with fettuccine, rigatoni, or even gluten-free pasta for dietary preferences.
• Steak: Ribeye is indulgent, but sirloin or flank steak work well too and can be more budget-friendly.
• Tomatoes: Instead of cherry tomatoes, grape tomatoes or halved Roma tomatoes can be roasted for similar sweetness.
• Cheese: Parmesan can be replaced with Pecorino Romano for a sharper bite.
• Dairy: For a lighter sauce, substitute half-and-half for heavy cream, though the sauce will be less rich.

Slip-Ups to Skip

• Don’t overcook the pasta — aim for al dente so it holds up well in the creamy sauce without becoming mushy.
• Be careful not to overheat the cream when making the sauce, or it can separate.
• Always rest your steak after searing to keep it juicy and tender.
• Roast the tomatoes until they just start to blister; over-roasting can make them bitter.

Make Ahead Like a Pro

You can roast the cherry tomatoes and sear the steaks a day ahead. Store them separately in airtight containers in the refrigerator. When ready, reheat the tomatoes gently and slice the steak fresh before combining with the Alfredo pasta. The Alfredo sauce is best made fresh but can be warmed slowly on low heat with a splash of cream or milk to loosen it.

Top Questions & Answers

Can I use a different cut of steak for this recipe?

Absolutely! While ribeye offers great flavor and tenderness, sirloin or flank steak are excellent alternatives that sear well and deliver good texture without breaking the bank.

How can I make this dish lighter?

Swap heavy cream for half-and-half or a blend of milk and cream. You can also reduce the amount of cheese slightly and add extra garlic and herbs to maintain flavor without extra richness.

Is it okay to use pre-grated Parmesan cheese?

Freshly grated Parmesan melts more smoothly and offers better flavor, but pre-grated works in a pinch. Just be aware it might not create as silky a sauce.

Can I make this recipe vegetarian?

To keep the creamy tomato pasta without steak, try adding sautéed mushrooms or roasted eggplant for a meaty texture. For a fresh twist, check out the Blistered Tomato Burrata Pasta Salad for a vegetarian-friendly option with roasted tomatoes.

Quick Weeknight Wins

• Balsamic Peach Steak Kebabs – Another flavorful steak recipe perfect for summer grilling.
• Butternut Squash Alfredo Bake – A creamy, comforting bake that pairs wonderfully with simple salads.
• Blistered Tomato Burrata Pasta Salad – Fresh and vibrant, ideal when you want something lighter and veggie-packed.

Time to Try It

Now that you have the full rundown on how to create this indulgent, yet surprisingly simple Steak & Roasted Tomato Alfredo Penne, it’s time to get cooking. The combination of juicy ribeye, sweet roasted tomatoes, and creamy Parmesan sauce over perfectly cooked penne is nothing short of a showstopper. Bring this dish to your next dinner and watch it disappear in no time. Enjoy the process, savor every bite, and don’t forget to garnish generously with fresh basil for that perfect final touch.

This recipe beautifully blends classic Italian flavors with hearty steak for a memorable meal that’s worthy of any occasion. Happy cooking!

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