Introduction
This Savory Steak & Tomato Sauce Tortellini is a fusion of bold flavors and comforting textures. Tender, seared steak is sliced thin and tossed with cheese tortellini in a robust tomato and garlic sauce. Finished with fresh herbs and a touch of cream, it’s a delicious way to elevate a simple pasta dinner into something memorable. Perfect for a cozy night in or an impressive weekend meal.
🍅 Ingredients
For the steak:
- 1 lb (450g) sirloin or ribeye steak (room temperature)
- 1 tbsp olive oil
- Salt & freshly ground black pepper (to taste)
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
For the tortellini:
- 1 lb (450g) cheese tortellini (fresh or refrigerated)
For the tomato sauce:
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3–4 cloves garlic, minced
- 1 can (14 oz/400g) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt & pepper to taste
- ¼ cup heavy cream or half-and-half (optional, for richness)
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for topping)
🔪 Instructions
1. Cook the Tortellini
- Bring a large pot of salted water to a boil.
- Add the tortellini and cook according to package instructions (usually 3–5 minutes if fresh).
- Drain and set aside, tossing lightly in olive oil to prevent sticking.
2. Prepare the Steak
- Pat the steak dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and smoked paprika.
- Heat 1 tbsp olive oil in a heavy skillet over medium-high heat.
- Sear the steak for 3–4 minutes on each side (for medium-rare), or to your desired doneness.
- Remove from the pan and let it rest for 5–10 minutes. Then slice thinly against the grain.
3. Make the Tomato Sauce
- In the same pan, reduce heat to medium and add 2 tbsp olive oil.
- Sauté the chopped onion for 3–4 minutes until translucent.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Simmer uncovered for 10–15 minutes until the sauce thickens slightly.
- (Optional) Stir in cream for a richer texture and taste.
4. Combine Everything
- Add the cooked tortellini and sliced steak to the tomato sauce.
- Toss gently to combine and heat through for 2–3 minutes.
- Adjust seasoning as needed.
5. Serve
- Plate the tortellini and steak.
- Garnish with fresh chopped basil or parsley and a generous sprinkle of Parmesan.
- Serve hot with garlic bread or a green salad.
👨🍳 Tips & Variations
- Meat alternative: Use grilled chicken or Italian sausage for variation.
- Vegetarian option: Omit the steak and add sautéed mushrooms or roasted eggplant.
- Make it spicy: Add extra red pepper flakes or a dash of hot sauce to the tomato sauce.
- Storage: Keeps well in the fridge for 2–3 days. Reheat gently on the stovetop.