1. Bring a large pot of salted water to a boil. Cook rotini until just shy of al dente. Drain, reserving ½ cup pasta water.

2. Pat steak dry and cut into cubes. Season with salt, pepper, paprika, garlic powder, and chili flakes.

3. Heat olive oil in a skillet over medium-high heat. Sear steak on all sides for 4–6 minutes. Remove and set aside.

4. In the same skillet, melt butter and add minced garlic. Cook for 30 seconds until fragrant.

5. Stir in tomato paste, red pepper, and onion powder. Let it toast briefly.

6. Add broth or reserved pasta water and stir to deglaze the pan.

7. Pour in heavy cream and simmer for 3–4 minutes until thickened.

8. Add drained pasta to the sauce and stir in Parmesan. Toss well to coat.

9. Return steak to the pan and combine everything. Let it heat through for 1–2 minutes.

10. Garnish with chopped parsley. Serve hot.