Description
Tender steak pieces tossed with bowtie pasta, sweet corn, and a rich creamy parmesan sauce for a comforting and flavorful meal.
Ingredients
- 400g bowtie (farfalle) pasta
- 400g steak (sirloin or ribeye), cut into strips or bites
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup sweet corn (fresh, canned, or frozen)
- 1 cup heavy cream
- 1/2 cup milk
- 3/4 cup grated parmesan cheese
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the bowtie pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add steak pieces, season with salt, pepper, and paprika, and sear for 3–4 minutes until browned. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant.
- Add sweet corn and cook for 2–3 minutes.
- Pour in heavy cream and milk, stirring well, then bring to a gentle simmer.
- Add parmesan cheese and Italian seasoning, stirring until the sauce thickens.
- Return the cooked steak to the skillet and mix to combine.
- Add the cooked pasta and toss everything together until well coated.
- Taste and adjust seasoning, then garnish with fresh parsley and serve hot.
Notes
- Use freshly grated parmesan for a smoother sauce.
- Do not overcook the steak to keep it tender.
- Add chili flakes for a spicy kick.
- You can substitute corn with peas or mushrooms if desired.
- Reserve some pasta water to thin the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American