Italian Steak and Pasta with Garlic Tomato Sauce

This Italian-inspired steak and pasta pairs seared sirloin with rigatoni and a quick garlic tomato sauce, finished with Parmesan and fresh basil. It is a hearty weeknight-style meal rather than a single traditional regional dish, and the separate cooking of steak, pasta, and sauce keeps each component flavorful and properly cooked.

Ingredients

12 oz (340 g) rigatoni or other sturdy pasta
1 tbsp (15 g) fine salt, for the pasta water
1 lb (450 g) boneless sirloin steak, about 1 inch (2.5 cm) thick
1 tsp (5 ml) olive oil, for the steak
1 tsp (6 g) fine salt, divided
½ tsp (1 g) freshly ground black pepper, divided
2 tbsp (30 ml) olive oil, for the sauce
1 small yellow onion, about 5 oz (140 g), finely chopped
4 garlic cloves, about 12 g, finely chopped
2 tbsp (30 g) tomato paste
1 can (28 oz/794 g) crushed tomatoes
½ cup (120 ml) low-sodium beef broth or water
1 tsp (1 g) dried oregano
¼ tsp (0.5 g) red pepper flakes, or to taste
2 tbsp (28 g) unsalted butter
½ cup (50 g) finely grated Parmesan, plus more for serving
¼ cup (10 g) torn fresh basil leaves, plus more for serving

Instructions

Prepare the ingredients. Finely chop the onion and garlic, measure the sauce ingredients, and grate the Parmesan. Pat the steak dry with paper towels, then season both sides with the remaining ½ teaspoon (3 g) salt and ¼ teaspoon (0.5 g) black pepper. Let it stand while you start the water and sauce preparations; do not leave raw steak at room temperature for an extended period.
Boil the pasta. Bring a large pot of water to a boil, add the 1 tablespoon (15 g) salt, and cook the rigatoni according to the package directions until just al dente. Before draining, reserve 1 cup (240 ml) of the starchy pasta water. Drain the pasta without rinsing it. The pasta will finish in the sauce, so avoid cooking it until soft.
Sear the steak. While the pasta cooks, heat a large, heavy skillet over medium-high heat. Add 1 teaspoon (5 ml) olive oil. When the oil shimmers, add the steak and sear for about 4–6 minutes per side, adjusting the heat if the pan smokes heavily. Check the thickest part with a food thermometer. USDA FSIS sets 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef; cook longer if needed to reach that temperature. Transfer the steak to a clean plate and let it rest for 3 minutes before slicing thinly across the grain.
Build the tomato sauce. Reduce the skillet heat to medium and add 2 tablespoons (30 ml) olive oil. Add the onion and cook for 3–4 minutes, stirring, until softened. Stir in the garlic and tomato paste and cook for about 1 minute, just until fragrant and the paste darkens slightly. Do not let the garlic brown, which can make it taste bitter.
Simmer and season. Pour in the crushed tomatoes and broth, scraping the browned steak bits from the pan with a wooden spoon. Stir in the oregano, red pepper flakes, remaining ½ teaspoon (3 g) salt, and remaining ¼ teaspoon (0.5 g) black pepper. Bring the sauce to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until it thickens enough to cling to pasta. If it becomes too thick, loosen it with a splash of reserved pasta water.
Finish the pasta. Add the drained rigatoni to the sauce and toss over low heat for 1–2 minutes. Stir in the butter and Parmesan until the sauce looks glossy. Add reserved pasta water a few tablespoons at a time if needed; the sauce should coat the noodles without pooling heavily at the bottom of the pan. Fold in the basil.
Serve with steak. Arrange the pasta in warm bowls and top with the sliced steak and any juices collected on the plate. Finish with extra Parmesan and basil. Serve promptly while the pasta is hot and the steak is still tender.

Tips

Choose a steak that sears well. Sirloin is relatively lean and easy to slice, while strip steak works too and has a richer beef flavor. A very thin steak may reach its target temperature before developing a good crust, so use a steak close to 1 inch (2.5 cm) thick and check it with a thermometer rather than relying only on the clock.
Keep the sauce at a gentle simmer. A hard boil can splatter and reduce the sauce too quickly. If the tomatoes taste particularly sharp, let the sauce simmer a few minutes longer rather than adding sugar; the butter and Parmesan also soften the acidity when stirred in.
Use pasta water gradually. Starchy water helps the tomato sauce cling, but adding too much can make it thin. Begin with a few tablespoons, toss thoroughly, and add more only if the pasta looks dry. Save the water before draining because it cannot be recovered afterward.
Make practical substitutions. Penne, ziti, or fusilli can replace rigatoni. If fresh basil is unavailable, use 1 teaspoon (1 g) dried basil in the sauce and omit the fresh garnish; the flavor will be more muted. For a dairy-free version, leave out butter and Parmesan and finish with a little olive oil, knowing the sauce will be less creamy and savory.

Serving Suggestions

Serve this as a complete main course with a crisp green salad dressed with olive oil and vinegar. Roasted broccoli, sautéed spinach, or green beans make useful sides when you want more vegetables without competing with the tomato sauce. Crusty bread is handy for the sauce left in the bowl, but it is optional because the pasta already makes the meal filling.

For a simple dinner presentation, keep most of the steak on top of the pasta rather than stirring every slice through the sauce. That preserves the seared surface and lets each person choose how much steak and pasta to take. A little extra grated Parmesan and a few basil leaves add fragrance at the table; offer red pepper flakes separately so diners can adjust the heat.

Variations

Make it spicy: Increase the red pepper flakes to ½ teaspoon (1 g), or pass them at the table. Add them with the garlic so their flavor disperses through the sauce, but avoid scorching them.

Try a mushroom version: Brown 8 oz (225 g) sliced cremini mushrooms in the skillet after cooking the steak, then remove them and make the sauce. Stir them back in when the pasta goes into the pan. This adds an earthy flavor and makes the sauce more substantial.

Use a different cut: Flank steak can work if it is cooked whole and sliced thinly across the grain, but it is leaner and can become chewy if overcooked. Follow the same thermometer guidance and rest it before slicing. For a meatless adaptation, omit the steak and serve the tomato pasta with browned mushrooms or roasted eggplant; this changes the dish into a vegetable pasta rather than a steak-and-pasta meal.

Make a lighter sauce texture: Replace the butter with 2 tablespoons (30 ml) pasta water and use a smaller amount of Parmesan. The result is less rich, but the sauce still coats the pasta when tossed well. You can also use whole-wheat rigatoni, following its package timing and checking for doneness as it cooks.

Storage and Reheating

For the best texture, store leftover steak separately from the pasta if you can. Refrigerate both within 2 hours of cooking in covered, shallow containers; cooked steak and pasta keep for 3–4 days in the refrigerator. If they have already been combined, divide the meal into individual portions so it cools evenly. Do not leave the dish at room temperature for longer than 2 hours.

Reheat a portion in a covered skillet over medium-low heat with 1–2 tablespoons (15–30 ml) water, stirring the pasta gently and turning the steak once. Heat leftovers to 165°F (74°C), checking with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and stir the pasta between intervals so it warms evenly. The steak may cook further during reheating, so gentle heat helps preserve its texture. Add fresh Parmesan or basil after reheating rather than storing the garnish on top.

Freezing is possible, though the pasta may soften and the sauce may separate slightly after thawing. Freeze cooled portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C); do not thaw the dish on the counter.

Frequently Asked Questions

Can I cook the steak and sauce in the same pan?
Yes. Searing leaves browned bits in the skillet that add flavor to the sauce. Transfer the cooked steak to a clean plate to rest, then use the same pan for the onion, garlic, and tomatoes. If the pan has dark, burnt residue rather than brown bits, wipe it out before making the sauce so it does not taste bitter.

How do I know when the steak is done?
Use an instant-read food thermometer in the thickest part of the steak. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest. Color alone is not a reliable way to confirm temperature, and a thermometer is especially useful when steak thickness varies.

Can I make the tomato sauce ahead?
Yes. Prepare the sauce through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Reheat it gently, cook the pasta fresh, and finish the sauce with butter, Parmesan, and basil as directed. Keeping those finishing ingredients for serving gives the sauce a fresher flavor and texture.

What pasta shape works best?
Rigatoni is a good choice because its ridges and hollow center catch the sauce, but penne, ziti, fusilli, or another short pasta are suitable. Long pasta such as spaghetti also works, though it is less convenient for serving alongside slices of steak. Use the package cooking time as a guide and stop at al dente.

Can I use leftover cooked steak?
Yes. Slice it thinly and add it to the finished sauce only long enough to warm through, rather than searing it again. Since it is already cooked, prolonged simmering can make it dry. Refrigerate leftovers within 2 hours and reheat the assembled dish to 165°F (74°C).

Why is my pasta sauce watery?
It may need a few more minutes of uncovered simmering, or the pasta may have carried excess water into the pan. Let the sauce reduce gently before adding the pasta, then use reserved pasta water sparingly. Tossing the pasta with the sauce over low heat for a minute or two helps it absorb some liquid and makes the coating more cohesive.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).