Farfalle With Carrots, Parsnips, Roasted Sirloin, And Thyme

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Seared sirloin pairs with sweet parsnips and carrots in this herbed wine sauce. Cherry tomatoes add a pop of color and flavor.


  • 4 lb. Barilla Farfalle
  • 4 lb. diced sirloin steak
  • as needed salt
  • as needed black pepper
  • 1 cup extra-virgin olive oil
  • 13 oz. diced onion
  • 4 cloves minced garlic
  • 13 oz. sliced carrots
  • 13 oz. sliced parsnips
  • 2 cups white wine
  • 4 pts. halved cherry tomatoes
  • 8 tsp. chopped fresh thyme
  • 2 cups grated Parmesan cheese


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Season the steak with salt and pepper. Heat 4 Tbsp. oil in a large skillet and sear the steak in batches, leaving it rare. Add more oil as needed. Set aside.

Step 3

Add the onions to the pan and caramelize them slowly. Set aside

Step 4

For each serving, to order: Heat 1 tsp oil in a saute pan. Add some of the onions and a pinch of garlic and saute for 1 minute. Add some carrots and parsnips and heat through. Add about 2 1/2 oz. seared steak and deglaze with 1 Tbsp. wine. Add 1/3 cup tomatoes and heat through. Season with salt and pepper.

Step 5

Reheat 1 1/3 cups pasta in simmering water. Drain and add it to the vegetables and steak. Add pasta water as needed. Toss and plate. Garnish with thyme and Parmesan.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Farfalle
  • Mostacciolla
  • Ziti
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  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 510
Calories from Fat 144
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 58mg
Sodium 441mg
Total Carbohydrate 58g
Dietary Fiber 7g
Sugars 6g
Protein 33g

Vitamin A 57%
Vitamin C 16%
Calcium 12%
Iron 31%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.