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Creamy Tomato Pasta with Wagyu Steak
40 minServes 4Nutri-Score C€€€
C
40 min
40 minCreamy Tomato Pasta with Wagyu Steak
what you need
Ingredients
olive oil (for sautéing and searing)Pantry30 ml
butterDairy20 g
pasta (of choice)Grains450 g
shallots (finely chopped)Produce2 pieces
garlic cloves (finely chopped)Produce5 pieces
tomato pastePantry30 g
heavy creamDairy240 ml
pasta water (reserved from cooking)Other180 ml- Parmigiano Reggiano (freshly grated, plus more for serving)Dairy100 g
fresh basil (for garnish)Produce10 g
wagyu steakMeat1 piece
salt (to taste)Spices5 g
black pepper (to taste)Spices3 g
chili flakesSpices2 g- Italian seasoningSpices2 g
per serving
Nutrition
728kcal
- Carbs
- 85 g
- Proteins
- 24 g
- Fat
- 33 g
what you’ll use
Tools
Stockpot- Sauté pan
Frying pan
Colander
Grater
step by step
Method
- Step 1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente.
- Reserve about a cup of pasta water before draining.
- Step 2
Sauté the aromatics
- In a large pan over medium heat, add the olive oil, butter, shallots and garlic.
- Sauté until soft and fragrant.
- Step 3
Build the tomato base
- Stir in the tomato paste and cook until rich and deep in color.
- Season with salt, pepper, chili flakes and Italian seasoning.
- Step 4
Make the creamy sauce
- Pour in the heavy cream and mix until smooth.
- Add pasta water and stir.
- Add the grated Parmigiano Reggiano and mix until the sauce is creamy and silky.
- Step 5
Coat the pasta
- Add the cooked pasta directly into the sauce and toss until fully coated.
- Add more pasta water as needed to loosen the sauce.
- Step 6
Sear the wagyu steak
- Season the wagyu steak with salt, pepper and a touch of olive oil.
- Sear in a hot pan for a few minutes per side until caramelized and cooked to your liking.
- Let rest, then slice.
- Step 7
Serve
- Serve the pasta in bowls.
- Top with sliced wagyu steak, fresh basil and extra Parmigiano Reggiano.