You know those recipes that feel like a warm hug after a long day? This Creamy Steak Pasta Recipe is exactly that for me. I remember the first time I made it—how the sizzling steak aroma mixed with the rich creaminess of the sauce sent my kitchen into a cozy buzz. It quickly became a favorite for family dinners and weekend indulgences alike. Even friends who usually stick to vegetarian dishes couldn’t resist sneaking a taste! Whenever I want a dish that feels both comforting and a bit special, this pasta is my go-to.
What Makes This Recipe Special
- Flavor Harmony: The blend of creamy sauce, mellow balsamic, and a whisky kick creates irresistible layers of taste.
- Easy Assembly: Simple steps that fit neatly into any weeknight without feeling rushed or complicated.
- Texture Play: Tender steak juxtaposed with al dente pasta and caramelized mushrooms makes every bite interesting.
- Showstopper Finish: The grated parmesan and fresh parsley bring a fresh, cheesy pop to the creamy base.
This Creamy Steak Pasta Recipe isn’t just for seasoned cooks either. I’ll guide you through every step, so you’ll breeze through it confidently. The recipe balances simple cooking techniques with rich ingredients, meaning you get gourmet flavor without the fuss. Plus, the aromas alone will have you eager to dig in before you even sit down.
Gather Your Ingredients
Ingredients You’ll Need
Before you dig in, take a moment to prep and measure your ingredients carefully—precision helps the sauce hit its creamy, flavorful mark. The printable recipe card below has exact quantities for smooth sailing.
- Rump steak (or steak of choice): Choose good quality for tenderness; sirloin or fillet works too.
- Dry rigatoni pasta: Holds sauce well, but penne is a great substitute.
- Double cream (heavy cream): The star for that luscious, velvety sauce texture.
- Salt: Essential for seasoning pasta water and steak perfectly.
- Ground black pepper: Freshly cracked adds impactful spice.
- Dijon mustard: Adds subtle tang and depth to the sauce.
- Balsamic vinegar: Boosts umami and balances richness.
- Oil for frying: Use your favorite neutral or flavorful oil.
- Butter: For richness and smooth onion caramelization.
- Onion, finely chopped: Brings natural sweetness when gently cooked.
- Garlic, crushed or paste: A flavor must-have for savory punch.
- Sugar: Helps caramelize onions and garlic beautifully.
- Sliced mushrooms: Adds meaty texture and earthy notes; choose your favorite.
- Whisky or bourbon: Provides depth with a subtle smoky warmth.
- Parmesan cheese, grated: A salty, cheesy finish that lifts the dish.
- Fresh parsley, chopped: A fresh, herbaceous garnish that brightens every bite.
If you need to swap anything, look for similar textures and tastes—like swapping rigatoni for penne or using heavy cream as a stand-in for double cream with no noticeable difference.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Kitchen Tools Required
- Large frying pan (or skillet): For perfect steak searing and sauce cooking—non-stick helps but isn’t required.
- Large saucepan: To boil pasta efficiently with enough salted water.
- Colander: For draining pasta safely while reserving cooking water.
- Mixing bowl: To prep the cream sauce mix easily before adding to the pan.
- Sharp knife and chopping board: For finely chopping onions, garlic, and parsley safely.
- Grater: To finely grate parmesan cheese without clumps.
- Tongs or spatula: Useful for flipping steak and stirring sauce.
How to Make Creamy Steak Pasta Recipe
Ready to dive in? This Creamy Steak Pasta Recipe comes together smoothly with a few simple steps. I’ll walk you through cooking your steak just right, prepping the pasta perfectly, and building that insanely good sauce.
- Season and prepare the steak: Massage oil evenly onto both sides of your steak, then season liberally with salt and freshly ground black pepper. This ensures a beautiful crust and seasoning that penetrates the meat.
- Sear the steak: Heat your pan on medium-high until really hot—test by flicking a little water and listening for the sizzle. Place the steak in and cook for about 4 minutes per side for medium-rare, or 5 minutes for medium. Adjust timing based on thickness; the internal temp for medium-rare is about 130°F (54°C). When done, transfer to a plate and tent with foil to rest for at least 5 minutes—this keeps juices locked in.
- Cook the pasta: Bring a large pot of salted water to a rolling boil (remember just under 1 tablespoon salt for 400g pasta). Add your rigatoni and cook following the package instructions until al dente. Before draining, scoop out and reserve at least half a cup of the pasta water—this starchy liquid is pure gold for your sauce.
- Prepare the cream sauce base: In a bowl, whisk together the double cream, half teaspoon salt, ground black pepper, Dijon mustard, and balsamic vinegar. This combo gives richness, tang, and a balanced depth to the final dish. Set aside while you cook the veggies.
- Sauté the aromatics and mushrooms: Heat oil and butter in a large frying pan over medium-low heat. Add the finely chopped onion and fry for 4 minutes until soft but not browned. Toss in crushed garlic and sugar, cooking an additional 2 minutes until the mixture caramelizes lightly—the sugar helps coax out a gentle sweetness. Add mushrooms and cook for about 4 minutes until golden. This caramelized base is essential to flavor complexity.
- Deglaze with whisky: Turn the heat up slightly and pour in the whisky. Cook, stirring often, until nearly all the alcohol has evaporated—about 2 minutes. This leaves a lovely smoky warmth without harshness.
- Finish the sauce: Pour in your prepared cream mixture and stir through. Cook for another 2 minutes until heated and thickened slightly. Remove from heat; the sauce should coat the back of a spoon.
- Combine and serve: Slice the rested steak into thin strips. Toss the pasta with the sauce, adding reserved pasta water a splash at a time if you need to loosen it up. Stir through grated parmesan and chopped parsley for that rich, fresh finish. Plate the pasta, top with steak slices, and sprinkle extra parmesan or parsley if you like.
Cooking Secrets
- Tip 1: Pat the steak dry with paper towels before seasoning to get a better sear and crust.
- Tip 2: Don’t skip reserving pasta water; the starch helps the sauce cling to the noodles beautifully.
- Tip 3: Caramelize onions and garlic low and slow for maximum sweetness without bitterness.
- Tip 4: Use a mix of cream, mustard, and balsamic for sauce depth that doesn’t feel heavy.
How to Serve
Creamy Steak Pasta Recipe Taste Enhancers
Try finishing the dish with freshly cracked black pepper or a little extra parmesan for a bright, savory boost. A drizzle of good quality olive oil can add a subtle fruitiness. For a touch of freshness, squeeze a bit of lemon juice just before serving—it wonderfully cuts through the rich sauce without overpowering the steak.
Tasty Combos
Pair your creamy steak pasta with a crisp green salad dressed simply with lemon and olive oil to balance the richness. A glass of medium-bodied red wine like Merlot or a smoky bourbon cocktail complements the whisky notes in the sauce. For sides, roasted seasonal veggies or garlic bread work perfectly to round out the meal.
Serving Tips
If you’re making this for a crowd, arrange the pasta on a large serving platter and lay sliced steak on top so guests can help themselves. Garnish generously with parsley. Leftovers make a great next-day lunch; pack the sauce and steak separately to reheat gently for best texture preservation.
Easy Variations
- Swap double cream for coconut cream for a dairy-free twist.
- Add a pinch of chili flakes with the garlic for a spicy kick.
- Use chicken or pork instead of steak if you prefer a lighter protein.
- Mix in sun-dried tomatoes or roasted red peppers for color and tang.
- Replace whisky with white wine or beef broth for a milder sauce.
- Top with toasted pine nuts or breadcrumbs for extra crunch.
Storing and Reheating Tips
- Store leftover pasta and steak separately in airtight containers in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or pasta water to loosen the sauce.
- Microwave reheating is fine; cover the dish and heat in short bursts, stirring between to maintain creaminess.
- Do not freeze the cream sauce-heavy pasta—it tends to separate when thawed.
Common Questions
- Can I use other cuts of steak? Absolutely! Sirloin, fillet, or even ribeye work well; just adjust cooking times based on thickness and preference.
- What if I don’t have whisky? Swap it with bourbon, brandy, or even a dry white wine to keep similar flavor complexity.
- How do I make the sauce thicker? Stir in a little extra parmesan or simmer the sauce a few minutes longer to reduce and thicken.
- Is this recipe gluten-free? To keep it gluten-free, use gluten-free pasta and ensure your mustard and condiments are certified gluten-free.
- Can I prep parts ahead of time? You can chop veggies and grate cheese a day ahead. It’s best to cook the steak and sauce fresh for optimal flavor and texture.
Creamy Steak Pasta Recipe
A rich and creamy steak pasta dish combining tender rump steak with a luscious cream sauce, mushrooms, and a hint of whisky, served over perfectly cooked rigatoni.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Western
Ingredients
Steak
- 450 grams rump steak (sirloin in the US) – or steak of choice, like fillet
- 1 tablespoon oil – for frying, use your favourite
- ½ teaspoon salt
- A generous amount of ground black pepper – to taste
Pasta
- 400 grams dry Rigatoni pasta – or penne
- Just under 1 tablespoon salt (for pasta water)
Sauce
- 300 millilitre 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 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 mushrooms, sliced – use your favourite type
- 4 tablespoons whisky – or bourbon
- 150 millilitre parmesan cheese, grated
- 2-3 tablespoons fresh parsley, chopped
Instructions
- Prepare steak: Massage oil onto both sides of the steak and season with salt and black pepper to your liking.
- Cook steak: Heat a frying pan or griddle pan over medium-high heat. When hot, add the steak and cook for about 5 minutes on each side for medium doneness, adjusting time based on thickness. Remove steak and cover with foil to rest.
- Cook pasta: In a large saucepan, cook rigatoni in generously salted water, using just under 1 tablespoon of salt, until al dente according to package instructions. Before draining, reserve at least ½ cup of pasta water.
- Prepare cream sauce base: In a bowl, combine double cream, ½ teaspoon salt, black pepper, Dijon mustard, and balsamic vinegar. Stir and set aside.
- Sauté aromatics: Heat oil and butter in a large frying pan over medium-low heat. Add finely chopped onion and fry for 4 minutes until soft.
- Add garlic and sugar: Mix in crushed garlic and sugar and cook for 2 more minutes until lightly browned and caramelized.
- Cook mushrooms: Add sliced mushrooms and cook for about 4 minutes until golden brown.
- Deglaze with whisky: Increase heat slightly and pour in whisky. Cook for approximately 2 minutes until most of the whisky has evaporated.
- Combine sauce: Pour in the cream mixture and stir well. Cook for an additional 2 minutes until heated through, then remove from heat.
- Finish pasta and serve: Toss the drained pasta into the sauce, adding reserved pasta water as needed to loosen the sauce. Stir in grated parmesan and chopped fresh parsley. Slice the rested steak and serve it atop or alongside the creamy pasta.
Notes
- Resting the steak after cooking helps retain juices for a more tender bite.
- Reserve pasta water before draining to adjust the sauce consistency smoothly.
- Use whisky or bourbon for a rich flavor, but you can substitute with brandy or omit if preferred.
- Parmesan cheese adds depth and creaminess; substitute with Pecorino Romano if desired.
- For a lower fat option, use half cream and half milk, though the sauce will be less rich.
