Instructions

1. Pat the steaks dry using a clean paper towel. Brush the olive oil onto all sides of the steaks and season the steaks generously with salt and pepper.
2. Heat a cast-iron grill pan over medium-high heat. Once the pan is slightly smoking, add the steaks to the pan.
3. Grill the steaks to your preferred doneness, for medium-rare 3-5 minutes per side depending on the thickness of your steaks.
4. Transfer the steaks to a plate to rest while you make the pasta.

For the pasta:

1. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the crushed red pepper flakes if using.
3. Mix in the tomato paste with the garlic, stirring well to combine. Cook for an additional minute, allowing the flavors to meld together.
4. Crush the San Marzano tomatoes with your hands and add them to the skillet, along with their juices. Stir and let the mixture simmer for about 10 minutes, breaking down the tomatoes with a wooden spoon.
5. Pour in the heavy cream and stir well to combine. Cook for an additional 5 minutes, allowing the sauce to thicken slightly.
6. Add the cooked rigatoni pasta to the skillet and toss to coat evenly with the creamy tomato sauce.
7. Stir in the grated Parmigiano Reggiano cheese, salt, and black pepper. Mix well until the cheese is melted and the seasoning is incorporated.
8. Meanwhile, in a separate pot of boiling water, blanch the asparagus tips for 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.
9. Gently fold the blanched asparagus tips into the pasta, ensuring they are evenly distributed.
10. Slice and top the pasta with the grilled steak. Garnish the creamy garlic tomato pasta with freshly chopped basil leaves and additional grated parmigiano reggiano cheese. Enjoy!