Looking to elevate your steak dinner? Pairing it with the perfect pasta side dish can take your meal to the next level.

From creamy and indulgent to fresh and zesty, here are ten pasta dishes that complement steak beautifully and bring balance to your plate.

1. Chilli, Tomato, and Prawn Pasta  

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This light and flavorful pasta dish is perfect for a quick weeknight dinner or a casual get-together. The combination of garlic, chili, and prawns brings a simple yet satisfying touch to this meal.

Ingredients

• 375g Cucina Matese Spaghetti
• 1 tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/4 tsp dried chili flakes
• 20 (650g) medium green prawns, peeled (tails intact) and deveined
• 6 medium tomatoes, deseeded and finely chopped
• 2 tbsp chopped fresh flat-leaf parsley leaves
• Salt and pepper, to taste

Instructions

1. Cook the spaghetti in a large pot of boiling, salted water as per the packet instructions.
2. Drain, saving 1/2 cup of the cooking water.
3. Return the pasta to the pot.While the pasta is cooking, heat the olive oil in a large frying pan over medium-high heat.
4. Add the sliced garlic and chili flakes, cooking for about 1 minute until fragrant.Toss in the prawns, stirring for 2 to 3 minutes until they turn pink and are fully cooked.
5. Add the chopped tomatoes and reserved pasta cooking water.
6. Cook for an additional 2 minutes until everything is warmed through.
7. Season with salt and pepper, then stir in the fresh parsley.Serve immediately and enjoy!

2. Pasta alla vodka 

This comforting pasta dish is perfect for when you want something indulgent yet simple. The vodka adds a unique richness, and the creamy sauce clings beautifully to the pasta for a satisfying meal.

Ingredients

• 2 tbsp olive oil
• 1 banana shallot or ½ onion, finely chopped
• 3 garlic cloves, crushed
• ¼ tsp chili flakes
• 100g tomato purée
• 5 tbsp vodka
• 100ml double cream
• 200g penne or rigatoni pasta
• 30g grated parmesan or vegetarian alternative, plus extra for serving
• Small handful of basil leaves, to serve
• Salt and black pepper, to taste

Instructions

1. Heat the olive oil in a large frying pan over low heat. Add the chopped shallot (or onion) with a pinch of salt and cook for about 10 minutes until soft and translucent.
2. Add the crushed garlic and chili flakes, cooking for 30 seconds until fragrant.Stir in the tomato purée and cook for 2 minutes.
3. Add the vodka and let it cook for 3 minutes to reduce.Stir in the double cream, combining everything well, then remove from heat.
4. Cook the pasta according to the packet instructions. Reserve 150ml of the cooking water and drain the pasta.
5. Add about 50ml of the reserved water to the tomato sauce, then toss in the pasta and grated parmesan.
6. Mix everything over low heat until the sauce coats the pasta, adding more cooking water if needed.
7. Season with salt and pepper, then serve topped with extra parmesan, black pepper, and fresh basil leaves.

3. Cacio e pepe

A classic Italian dish that’s all about simplicity. With just a few ingredients, this pasta delivers rich, peppery, and cheesy flavors in no time, making it perfect for a quick yet elegant dinner.

Ingredients

• 200g bucatini or spaghetti
• 25g butter
• 2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
• 50g pecorino or parmesan, finely grated
• Salt, to taste

Instructions

1. Cook the pasta in salted boiling water, but drain it 2 minutes before the recommended time on the package. Reserve 200ml of the pasta water.
2. While the pasta cooks, melt the butter in a frying pan over low heat. Add the ground black pepper and toast for a few minutes to release its aroma.
3. Drain the pasta, saving 200ml of the water. Add the pasta and 100ml of the reserved water to the pan with the butter and pepper. Toss briefly to coat the pasta.
4. Sprinkle the grated pecorino or parmesan evenly over the pasta. Wait 30 seconds for the cheese to melt before tossing everything together to create a smooth, shiny sauce.
5. Add a little more pasta water if needed to loosen the sauce. Serve immediately with extra black pepper grated on top.

4. Four cheese pasta 

Indulge in this luxurious, creamy four-cheese pasta that’s perfect for a cozy night in. Rich, cheesy, and packed with flavor, this dish is sure to become a family favorite.

Ingredients

• 400g / 14oz short-cut pasta
• 120ml / 1/2 cup whole milk
• 120ml / 1/2 cup double/heavy cream
• 80g / 3oz Taleggio, rind removed and roughly diced
• 50g / 1.75oz Gorgonzola, roughly diced
• 50g / 1.75oz Gruyere, finely grated
• 40g / 1/2 cup freshly grated Parmigiano Reggiano
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp white pepper (or black pepper, if preferred)

Instructions

1. Cook the pasta in salted boiling water, following the package directions, but reduce the cooking time by about 2 minutes.
2. Reserve 1 cup of the pasta water before draining.In a large pan over low-medium heat, stir together the milk and cream until combined and gently warmed.
3. Add the diced Taleggio and Gorgonzola to the pan, stirring until they melt into the sauce.
4. Keep the heat low and stir for 4-5 minutes until the sauce begins to thicken, but avoid letting it simmer rapidly.Stir in the grated Gruyere and Parmigiano until fully incorporated into the sauce, then season with nutmeg, salt, and pepper to taste.
5. Add the cooked pasta to the sauce along with about 1/3 cup of the reserved pasta water.
6. Toss everything together for a few minutes until the sauce thickens and coats the pasta evenly.
7. If the sauce becomes too thick or the pasta needs more cooking, add extra pasta water as needed.
8. Serve immediately and enjoy your cheesy, comforting pasta!

5. Spaghetti puttanesca  

This flavorful Mediterranean-inspired dish is a quick and satisfying weeknight meal. Anchovies, olives, and capers bring a delightful balance of salty and savory to every bite, perfect for an easy dinner with bold flavors.

Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 large garlic cloves, crushed
• ½ tsp chili flakes (optional)
• 400g can chopped tomatoes
• 5 anchovy fillets, finely chopped
• 120g pitted black olives
• 2 tbsp capers, drained
• 300g dried spaghetti
• ½ small bunch of parsley, finely chopped
• Salt, to taste

Instructions

1. Heat the olive oil in a non-stick pan over medium-low heat. Add the finely chopped onion and a pinch of salt, frying for about 10 minutes until softened.
2. Add the crushed garlic and optional chili flakes, cooking for another minute until fragrant.
3. Stir in the chopped tomatoes, anchovies, olives, and drained capers. Bring the sauce to a gentle simmer and cook uncovered for 15 minutes. Season to taste.
4. While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to the package instructions. Drain the pasta.
5. Toss the cooked spaghetti with the sauce and sprinkle with the chopped parsley. Serve immediately and enjoy!

6. Pasta with butternut squash and sage brown butter 

This cozy and comforting pasta dish combines the sweetness of roasted butternut squash with the earthy flavors of sage, creating a perfect meal for fall evenings. It’s simple yet packed with flavor, making it ideal for busy nights.

Ingredients

• 2 tbsp extra-virgin olive oil (30ml)
• 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g)
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp unsalted butter (30g)
• 1 small shallot, finely minced (about 30g)
• 1 handful fresh sage leaves, finely minced (about 15g)
• 1 tbsp lemon juice (15ml)
• 1 pound small tubular or ridged pasta (such as orecchiette, penne, farfalle, or rotini) (450g)
• 1 ounce freshly grated Parmigiano-Reggiano cheese (30g), plus extra for serving

Instructions

1. Heat the olive oil in a large skillet over high heat until lightly smoking. Add the butternut squash, season with salt and pepper, and cook, stirring occasionally, until browned and tender, about 5 minutes.
2. Add the butter and minced shallot to the skillet, cooking until the butter is lightly browned and has a nutty aroma, about 1 minute. Stir in the minced sage and cook until fragrant.
3. Remove from heat and stir in the lemon juice. Set aside.
4. In a medium saucepan, cook the pasta in salted water until just shy of al dente, about 2 minutes less than the package directions. Reserve a couple of cups of the pasta water before draining.
5. Add the pasta to the skillet with the squash, along with a splash of the reserved pasta water. Bring to a simmer and cook, stirring constantly, until the pasta is al dente and coated in the sauce. Add more pasta water if needed to keep the sauce loose and shiny.
6. Off heat, stir in the Parmigiano-Reggiano. Adjust the seasoning with salt and pepper, and serve immediately with extra cheese on top.

7. Anchovy pasta with garlic and parsley

This simple yet flavorful pasta dish is a perfect go-to for busy weeknights. The rich flavors of garlic and anchovies pair beautifully with a hint of spice, making it a delicious and satisfying meal.

Ingredients

• 1/4 cup extra-virgin olive oil, plus more as needed
• 6 garlic cloves, peeled and thinly sliced
• 8 oil-packed anchovy fillets, rinsed, drained, and patted dry
• 1/2 tsp crushed red pepper flakes
• 1 pound spaghetti
• 1 cup Italian parsley leaves
• Kosher salt, to taste
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. In a large sauté pan over medium-low heat, add the olive oil. Add the garlic, anchovies, and red pepper flakes, stirring occasionally for 5-7 minutes until the garlic is fragrant and the anchovies melt into the oil. Be careful not to burn the garlic.
3. Cook the spaghetti in the boiling water according to package instructions until al dente.
4. Add the parsley to the sauté pan and toss with the other ingredients just before the pasta finishes cooking.
5. Use tongs to transfer the spaghetti directly from the water into the sauté pan, allowing some pasta water to come along with it.
6. Increase the heat to medium and toss the pasta with the sauce. Add a drizzle of olive oil or pasta water if needed to keep the sauce smooth.
7. Season with salt to taste and top with grated Parmigiano-Reggiano before serving.

8. Super quick broccoli pasta 

This light and zesty pasta dish combines fresh broccoli with a tangy lemon sauce, making it the perfect option for a quick and healthy dinner. It’s bright, flavorful, and satisfying!

Ingredients

• 2 tsp lemon zest
• 2 tbsp lemon juice (or more, to taste)
• 5 tbsp extra virgin olive oil
• 1/3 cup parmesan, finely grated
• 2 garlic cloves, minced
• 1 tsp mixed dried herbs (or fresh)
• 1/2 tsp red pepper flakes (add more if you like it spicy)
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp black pepper
• More parmesan, for serving

Instructions

1. Bring a large pot of water with 2 tsp salt to a boil, then add the pasta.While the pasta is cooking, chop the broccoli into small florets.Add the broccoli to the boiling water 1-2 minutes before the pasta is done cooking.
2. In a jar with a lid, combine the lemon zest, lemon juice, olive oil, parmesan, garlic, herbs, red pepper flakes, sugar, salt, and pepper.
3. Scoop out 1 cup of the pasta cooking water just before draining. Drain the pasta and broccoli, then return them to the pot with the heat turned off.
4. Add 1/2 cup of the reserved pasta water to the sauce jar and shake well.Pour the sauce and extra parmesan into the pot with the pasta and broccoli.
5. Stir vigorously, adding more pasta water if needed to create a silky sauce.
6. Adjust salt and pepper to taste, then serve immediately with more parmesan on top.

9. Truffled mac and cheese 

This luxurious truffle mac and cheese elevates the classic comfort food with rich truffle oil, creamy cheeses, and a crispy breadcrumb topping. Perfect for a special occasion or when you want to treat yourself to something indulgent.

Ingredients

• 1/2 pound pasta, cooked al dente
• 2-3 cremini mushrooms, finely diced
• 2 tbsp butter
• 2 tbsp flour
• 1 1/2 cups milk
• 1/2 cup heavy cream or half and half
• 1/2 cup evaporated milk
• 2 tsp truffle oil
• 3/4 tsp truffle salt (or to taste)
• 8 oz truffled soft goat cheese
• 1 cup shredded sharp cheddar cheese

Crumb Topping:

• 3 tbsp bread crumbs
• Truffle oil (for drizzling)
• Truffle salt (to taste)
• Fresh cracked black pepper

Instructions

1. Preheat oven to 325°F. Lightly butter a gratin or baking dish.
2. In a dry saucepan, sauté the diced mushrooms until they lose moisture and darken.
3. Add the butter and flour, stirring for a minute or two (do not brown).
4. Gradually whisk in the milk, cream, and evaporated milk. Increase heat and stir constantly until the mixture simmers and thickens (avoid boiling).
5. Remove from heat, stir in truffle oil and truffle salt, and let cool briefly.
6. Add the goat cheese and cheddar, stirring until melted and smooth. Fold in the cooked pasta and transfer to the prepared baking dish.
7. For the crumb topping, moisten the breadcrumbs with truffle oil and season with truffle salt and black pepper. Sprinkle over the pasta.
8. Bake for 20 minutes until bubbling. For a crispier top, broil briefly while watching closely.
9. Serve hot and enjoy the decadent flavors!

10. Pesto pasta salad 

This vibrant pasta salad is the perfect side dish for steak, offering a refreshing balance to the richness of the meat. With creamy pesto, fresh veggies, and tangy crème fraîche, it’s a delicious complement to any steak dinner.

Ingredients

• 400g mini pasta shapes
• 200ml crème fraîche
• 4 tbsp fresh pesto
• ½ cucumber, cut into small cubes
• 16 cherry tomatoes, quartered or halved
• 200g frozen peas, cooked and chilled
• Handful of basil leaves
• Salt and pepper, to taste

Instructions

1. Boil the pasta in salted water for 10 minutes until al dente, then drain and place in a large bowl.
2. Stir the crème fraîche into the warm pasta, followed by the pesto. Let the pasta cool down.
3. Once the pasta is cool, fold in the cucumber, cherry tomatoes, and peas.
4. Stir in the fresh basil leaves, and season with salt and pepper if needed.
5. Transfer the salad to a container for easy transport or serve immediately for a fresh, delicious meal.

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