Chef Marco Romano - Italian Cuisine Expert
👨‍🍳 Italian Pasta Chef

Recipe by Mitchell

🎓 Culinary Institute Graduate ⏰ 20+ Years Experience 🍽️ Italian Cuisine Specialist

❤️ My Recipe Story

"This one-pot wonder came about during a busy weeknight when I wanted something luxurious but didn't have time for multiple pots and pans. The combination of seared steak and creamy garlic butter sauce creates restaurant-quality flavor at home."

Marco specializes in Italian and Italian-American cuisine, with a focus on creating authentic flavors through simple techniques. His one-pot pasta recipes have become family favorites for busy home cooks seeking restaurant-quality meals.

View All Mitchell's Recipes →
One-pot spicy garlic butter Parmesan steak pasta in a large Dutch oven, with tender steak pieces and creamy sauce coating penne pasta, garnished with fresh parsley

The Art of One-Pot Pasta Perfection

The secret to successful one-pot pasta lies in the liquid-to-pasta ratio and timing. Using beef broth instead of water adds incredible depth of flavor, while the starch released from the pasta helps create a naturally creamy sauce without any flour or thickeners.

Searing the steak first creates fond (browned bits) in the bottom of the pot, which becomes the flavor foundation for the entire dish. This technique transforms a simple pasta into something restaurant-worthy with minimal effort and maximum flavor payoff.

💡 Professional Tip

Don't skip the wine deglazing step - it lifts all those flavorful browned bits from the bottom of the pot and adds acidity that balances the rich cream and cheese.

Frequently Asked Questions

Yes, ribeye, strip steak, or even flank steak work well. Cut against the grain for tenderness and adjust cooking time based on thickness. Sirloin offers the best balance of flavor and value.

Chicken broth works as a substitute, though the flavor will be milder. You can also use vegetable broth plus a beef bouillon cube for deeper flavor.

Absolutely! Reduce or omit the red pepper flakes entirely. You can always add hot sauce at the table for those who want heat.

Cook the pasta just until al dente - it will continue cooking in the hot sauce. Different pasta shapes have different cooking times, so check the package directions and test frequently.

Yes! Mushrooms, bell peppers, or cherry tomatoes work well. Add hardier vegetables with the onions, and delicate ones like spinach at the end.

Store in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits. Add a splash of broth or cream when reheating to restore creaminess.

Heavy cream is preferred for richness and stability, but you can use half-and-half. Avoid regular milk as it may curdle with the acidity from the wine and tomato paste.

Penne, rigatoni, or fusilli work best as they hold the sauce well. Avoid long pasta like spaghetti as it's harder to cook evenly in one pot and doesn't grab the sauce as effectively.

Recipe Troubleshooting Guide

✅

Sauce Too Thin

Problem: The sauce is watery and won't thicken

Solution: Simmer uncovered for a few extra minutes to reduce liquid. The pasta starch should naturally thicken the sauce. Add more Parmesan if needed.

✅

Overcooked Steak

Problem: Steak pieces are tough and overcooked

Solution: Cut steak into larger pieces and sear quickly over high heat. Remove promptly and only return to pot at the very end to warm through.

✅

Pasta Sticking

Problem: Pasta is clumping together in the pot

Prevention: Stir frequently during cooking and ensure there's enough liquid. Add more broth if needed to keep pasta moving freely.

✅

Broken Sauce

Problem: Cream sauce looks curdled or separated

Recovery: Remove from heat immediately. Whisk in cold cream or milk gradually. This often happens from too high heat or adding cheese too quickly.

✅

Bland Flavor

Problem: Dish lacks flavor despite following recipe

Prevention: Season the steak well before searing, don't skip the fond-building step, and taste for salt at the end. Fresh garlic makes a big difference over pre-minced.

✅

Flavor Balance Issues

Too Sweet: Add more red pepper flakes or a squeeze of lemon

Too Salty: Add cream or serve with crusty bread to balance

Bland: Increase garlic, add fresh herbs, or finish with lemon zest

Ingredients for one-pot steak pasta laid out including raw sirloin pieces, penne pasta, heavy cream, Parmesan cheese, garlic, and fresh herbs on a marble countertop

Choosing the Right Steak and Pasta

Sirloin steak offers the perfect balance of tenderness, flavor, and value for this dish. Cut it into uniform bite-sized pieces against the grain to ensure every piece is tender. The steak should be at room temperature before cooking for even searing.

Penne pasta is ideal because its tubular shape holds the creamy sauce beautifully. The ridged exterior helps the garlic butter Parmesan sauce cling to each piece. Avoid overcooking - the pasta should be just al dente when you add the cream since it continues cooking in the hot sauce.

Essential Ingredient Notes

  • Steak Selection: Look for well-marbled sirloin with good color. Cut into 1-inch pieces for the best texture and cooking consistency.
  • Fresh Garlic: Fresh minced garlic is essential for this dish. Pre-minced garlic won't provide the same robust flavor that makes this sauce special.
  • Quality Parmesan: Freshly grated Parmesan melts better and tastes superior to pre-grated. It's worth the extra effort for this rich, creamy sauce.
One-pot pasta cooking in a Dutch oven showing the creamy sauce coating penne pasta with seared steak pieces and wilted spinach

Mastering the One-Pot Technique

The key to one-pot pasta success is building layers of flavor sequentially. Start with searing the steak to create fond, then build the aromatic base with onions and garlic. Each step adds complexity to the final dish without requiring additional cookware.

Timing is crucial when adding the cream and cheese. The pasta should be just al dente, and the heat should be reduced to prevent the cream from breaking. Add the Parmesan gradually while stirring constantly to create a smooth, luxurious sauce.

Perfect Pasta Consistency

The pasta should absorb most of the liquid but still have enough sauce to coat each piece. If it looks too dry, add more broth. If too wet, simmer uncovered for a few more minutes.

One-pot Spicy Garlic Butter Parmesan Steak Pasta

Prep 15 min
Cook 20 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Steak and Base

  • 340g penne pasta
    Perfect shape for holding creamy sauce
  • 240ml heavy cream
    Creates rich, stable sauce
  • 120g grated Parmesan cheese
    Fresh is best for smooth melting
  • 900ml beef broth
    Adds depth and cooks the pasta
  • 225g baby spinach
    Wilts quickly and adds nutrition
  • Fresh parsley
    Bright garnish and fresh flavor

For the Pasta and Sauce

  • 450g sirloin steak, cubed
    Cut against grain for tenderness
  • 6 cloves garlic, minced
    Fresh garlic is essential
  • 60g butter
    Creates rich garlic butter base
  • 30ml olive oil
    For searing the steak perfectly
  • 1 tsp red pepper flakes
    Adds the perfect heat level
  • 1 medium onion, diced
    Builds the flavor foundation
  • 60ml dry white wine
    Deglazes and adds acidity

Instructions

  1. Sear the Steak

    Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season steak pieces with salt, pepper, and paprika. Sear steak for 2-3 minutes per side until browned. Remove and set aside.

  2. Build the Base

    In the same pot, add butter and diced onion. Cook for 3-4 minutes until softened. Add minced garlic, red pepper flakes, and tomato paste. Cook for 1 minute until fragrant.

  3. Deglaze and Add Pasta

    Pour in white wine to deglaze, scraping up browned bits. Add pasta, beef broth, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 12-15 minutes, stirring occasionally.

  4. Finish with Cream and Cheese

    When pasta is al dente, stir in heavy cream and return seared steak to pot. Add Parmesan cheese gradually, stirring until melted and creamy. Fold in spinach until wilted.

  5. Serve

    Taste and adjust seasoning. Garnish with fresh parsley and serve immediately with extra Parmesan cheese. The sauce will thicken as it cools.

Recipe Notes & Tips

Storage

Leftover pasta keeps in the refrigerator for up to 3 days. The pasta will absorb sauce as it sits. When reheating, add a splash of broth or cream to restore the creamy consistency.

Wine Substitution

If you prefer not to use wine, substitute with additional beef broth plus a tablespoon of lemon juice for acidity. The wine adds depth but isn't essential for the dish's success.

Make-Ahead Tips

You can sear the steak and prep all ingredients ahead of time. The actual cooking takes just 20 minutes, making this perfect for busy weeknight dinners when you want something special.