Spicy Stelline (with Pan-Seared Steak)

Stelline is a tiny pasta in the shape of a star, a member of the pastina family along with other tiny, adorable pastas such as farfallina (itty bitty little bowties!) I recently picked some up, with no real idea what I was going to do with it, and yesterday I decided to try something out, just to have something other than potatoes or rice with our steak.

I almost always prepare my steak the same way, whether I’m cooking it in a skillet on the stove top, or a grill in the yard. It makes for a tender, flavorful steak that my father used to say required no steak sauce — and he loved A1 steak sauce. It’s so easy and fast that there’s really no reason not to do it every time. Simply cover both sides with Worchestershire sauce and sprinkle with garlic salt prior to cooking. Always remember to bring your steak to room temperature before cooking.


Spicy Stelline

  • 1 box stelline
  • 4 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp red pepper flakes
  • 1 tbsp lemon zest
  • 1/2 c grated parmesan
  • 1/4 c light cream

Cook stelline in salted, boiling water. Drain, and add butter, stirring until it melts. Stir in garlic powder, basil, red pepper flakes, cream and parmesan. Grate lemon zest over the pasta and combine.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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