Ingredients
- 1 1/2 lbs steak (sirloin, flank, or ribeye), thinly sliced
- 12 oz pasta (penne, rotini, or shells)
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 3 cups beef broth
- 1/2 cup heavy cream or half-and-half
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp Italian herbs
- 1/4 tsp red pepper flakes (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated parmesan cheese (for serving)
- 2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
- Heat olive oil or butter in a large pot over medium-high heat.
- Season steak with salt, pepper, and paprika. Sear until browned, then remove and set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Add diced tomatoes, tomato sauce, beef broth, chili powder, Italian herbs, and red pepper flakes. Bring to a simmer.
- Stir in pasta and cook uncovered, stirring occasionally, until pasta is tender and sauce thickens, about 12–15 minutes.
- Reduce heat to low, stir in heavy cream, and return steak to the pot. Mix until well coated.
- Serve hot, topped with parmesan and fresh herbs.
Notes
- Add bell peppers, spinach, or mushrooms for extra vegetables.
- For more spice, add cayenne or chipotle paste.
- Swap steak for chicken or Italian sausage for variation.
- Reheat with a splash of broth or cream to loosen sauce.
- Skip the cream for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: 7g
- Sodium: 760mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
