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Creamy Spicy Vodka Pasta with Seared Steak

The ultimate comfort food: rigatoni pasta tossed in a rich, spicy tomato vodka cream sauce, topped with tender, garlic-seared steak bites.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Italian-American, Modern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

The Steak
  • 1 lb Ribeye or Sirloin steak cut into 1-inch cubes
  • 1 tsp salt kosher
  • 1 tsp black pepper freshly cracked
  • 1 tbsp olive oil
The Pasta & Sauce
  • 1 lb Rigatoni pasta
  • 2 tbsp butter unsalted
  • 2 cloves garlic minced
  • 1 medium shallot finely chopped
  • 1 tsp red pepper flakes adjust to taste
  • 0.5 cup tomato paste
  • 0.33 cup vodka
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Pot (for pasta)
  • Large Skillet or Sauté Pan
  • Chef's knife
  • Tongs

Method
 

  1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, reserving 1 cup of pasta water before draining.
  2. Pat steak cubes dry and season with salt and pepper. Heat oil in a large skillet over high heat.
  3. Sear steak bites for 2-3 minutes total until browned and cooked to desired doneness. Remove from pan and set aside.
  4. Reduce heat to medium. Add butter, shallots, and garlic to the pan. Sauté for 2 minutes. Add red pepper flakes.
  5. Stir in tomato paste and cook, stirring constantly, for 3-5 minutes until it turns a deep dark red.
  6. Deglaze with vodka, scraping the bottom of the pan. Simmer for 2 minutes.
  7. Pour in heavy cream and simmer until sauce thickens slightly. Stir in parmesan cheese.
  8. Add cooked pasta to the sauce, adding splashes of pasta water to adjust consistency. Toss well.
  9. Top with seared steak bites, fresh parsley, and extra chili flakes. Serve immediately.

Notes

Don't rush cooking the tomato paste; caramelizing it removes the acidity. For a milder sauce, reduce the red pepper flakes.