Big Fat Steak Pasta

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A rich, creamy pasta loaded with bold Cajun flavours and finished with perfectly cooked ribeye. Comfort food at its finest.

Ingredients

* Ribeye steak
* Pasta of your choice
* Double cream
* Beef stock
* Freshly grated Parmesan
* Cajun seasoning
* Chilli flakes
* Tomato purée
* Shallot, finely diced
* Garlic, minced
* Butter
* Fresh basil
* Salt & black pepper
* Olive oil

Method

1. Bring a large pan of generously salted water to the boil and cook the pasta until al dente. Before draining, reserve a mug of the pasta cooking water.
2. Season the ribeye well with salt and pepper. Heat a drizzle of olive oil in a frying pan over a high heat and cook the steak to your preferred doneness. Add the butter and a couple of garlic cloves, then continuously baste the steak until golden and flavourful. Transfer to a plate to rest, keeping any resting juices.
3. Using the same pan, add a little more oil if required. Sauté the shallot and garlic over a medium heat until softened and fragrant.
4. Stir in the tomato purée, Cajun seasoning and chilli flakes, allowing everything to cook for a minute before pouring in the beef stock. Add the double cream and Parmesan, then season to taste with salt and black pepper.
5. Add the drained pasta straight into the sauce along with a splash of the reserved pasta water. Finish with a knob of butter and toss until the sauce becomes silky and coats the pasta beautifully. Remove from the heat and fold through the fresh basil.
6. Slice the rested steak and arrange it over the pasta, spooning over any resting juices. Finish with an extra sprinkle of Parmesan, a crack of black pepper and enjoy!

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Recipe inspired by @allithingsfood_ ♥️
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