🥩Ribeye Rosso Pasta🍝

Ingredients:
Fusilli pasta (1 lb)
1 large can tomato sauce
2 tbsp tomato paste
4–5 sun-dried tomatoes (in oil)
3–4 cloves garlic, minced
1 shallot, minced
3 tbsp unsalted butter
2 tbsp olive oil
1 handful fresh basil (rough chopped, save some full leaves for garnish)
1 ribeye steak
Sea salt and coarse black pepper
Garlic powder
Italian seasoning
½ tsp ground cumin
½ tsp ground coriander
½ cup grated Parmesan cheese (plus extra for topping)
½ cup heavy whipping cream
1 tsp Worcestershire sauce (“W sauce”)

Instructions:
Mince garlic and shallots, chop basil, and slice 4–5 sun-dried tomatoes after patting off excess oil. Cube the ribeye and save a few fat pieces to render. Toss the steak cubes with olive oil, W sauce, salt, pepper, garlic powder, and Italian seasoning.

Render the fat until it coats the pan, then sear the steak 1–1½ minutes per side for that crust. Set aside and pour the rendered oil into a clean pan for the sauce.

Boil fusilli until al dente. In the new pan, sauté sun-dried tomatoes and shallots in the steak oil, add butter, then garlic. Stir in tomato paste, a splash of pasta water, tomato sauce, warm cream, basil, cumin, coriander, and Parmesan. Simmer until creamy.

Toss the pasta in the sauce, plate it up, top with the seared ribeye, fresh basil, and Parmesan.

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