Steak & Roasted Tomato Alfredo Penne
This Steak & Roasted Tomato Alfredo Penne is creamy, savory, and bursting with fresh flavors — perfect for a cozy dinner or impressing guests!
Servings: 4 servings
Ingredients
- 8 oz penne pasta
- 2 ribeye steaks
- 2 cups cherry tomatoes halved
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- salt to taste
- pepper to taste
- fresh basil leaves for garnish
Instructions
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.
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. 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. Add reserved pasta water if the sauce is too thick.
Step 5: Combine Everything
- Add the cooked penne and roasted cherry tomatoes to the Alfredo sauce, tossing gently to coat. Taste and adjust seasoning with salt and pepper. Fold in the sliced ribeye steak, warming the meat through without overcooking.
Step 6: Garnish and Serve
- Transfer to serving bowls and garnish with fresh basil leaves for a bright, herbal finish.
Equipment
- Large Pot
- Baking Sheet
- Cast iron skillet or heavy pan
- Medium Saucepan
- Sharp knife and cutting board
- Tongs or slotted spoon
- Grater
Notes
- Use fettuccine or rigatoni instead of penne for a different pasta shape.
- Sirloin or flank steak can be used as a budget-friendly alternative to ribeye.
- Roast tomatoes until just blistered to avoid bitterness.
- Rest steaks after searing to keep them juicy and tender.
- Leftovers store well; reheat gently and add a splash of cream to loosen sauce.