Steak Pasta in Prosecco Cream Sauce

Steak, pasta, cream, garlic, bacon, tomatoes, and Prosecco. All of my favorite foods in one dish. Let’s just say, I was in pasta heaven.

Yesterday was Sunday funday, and I had leftover Prosecco in the fridge. I know some of you may be reading this saying, “Who has leftover Prosecco!?” Well, this mommy does. Before I came a mom that would have never happened. You can never let wine or prosecco go to waste so I decided to make a pasta dish with it, instead of drinking on a Monday…ok maybe if it was after 5, but it wasn’t, it was lunch when I threw this dish together.

Now Prosecco is just sparkling wine. Being that it doesnt come from the Champagne region of France, it is not really considered champagne. It’s less as expensive, but in my opinion, equally delicious. Prosecco hails from the Veneto region of Italy. It is always my go to when I am buying a champagne like product. You can buy Champagne for about $40 at a good entry level bottle. And Prosecco at about $12.

I used a farfalle pasta, which is just a bowtie shaped pasta, a penne would be great as well.

You could also use a white wine in place of the Prosecco, or even chicken broth if you are making this more kid friendly. Chicken would also be a great substitute for steak.

Now pop open some Prosecco, and enjoy a bowl of this goodness.

Steak Pasta in Prosecco Cream Sauce


  • 1 lb ribeye, new york strip, or sirloin steak (whatever you prefer)
  • salt and pepper
  • olive oil
  • 1 lb farfelle pasta
  • 2 bacon slices, chopped
  • 1/2 medium onion, diced
  • 1 cup cherry tomatoes, cut in half
  • 2 cloves garlic, minced
  • 1 cup Prosecco
  • 1 cup heavy cream
  • 2 cups baby spinach
  • Salt and pepper to taste
  • fresh basil, chopped
  • fresh parsley, chopped
  • grated parmesan cheese
  • Crushed red pepper, optional

Season your steak generously with salt and pepper on both sides. Cook in skillet on medium to high heat until medium rare. Or desired doneness. Remove from skillet and set aside to rest.

Bring water to a boil in a large pot, and salt the water. Add your pasta and cook until al dente. My farfelle took about 8 to 9 minutes. When done, drain pasta and reserve 1 cup of pasta water.

Drain oil from skillet. Add chopped bacon, and cook until almost crisp. Add onion and pinch of salt. Cook until onions are soft. Add tomatoes and garlic until tomatoes have blistered and released their juices. Add another small pinch of salt.

Deglaze pan with Prosecco, and cook until half is reduced. Add in the cream and cook for a few more minutes until bubbly. Add in pasta, reserved pasta water, and spinach. Stir to combine. Taste and see if you need to add more salt and pepper.

Remove from heat and top with sliced steak, fresh parsley and basil, and parmesan cheese. Add crushed red pepper if you like more spice.

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