Description
A comforting and creamy pasta dish featuring rigatoni tossed with garlic butter steak and rich Parmesan cream sauce.
Ingredients
Scale
- 12 oz rigatoni
- 1 lb sirloin or ribeye steak, cubed
- 2 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2 tbsp chopped fresh parsley
- Optional: sautéed mushrooms or spinach
Instructions
- Bring a large pot of salted water to a boil.
- Cook rigatoni until just al dente and reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat.
- Season the cubed steak with salt and black pepper.
- Sear the steak in two batches until browned and just cooked through, then remove to a plate.
- In the same skillet, melt the butter over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and scrape up browned bits from the pan.
- Simmer for 2 to 3 minutes until the cream slightly thickens.
- Reduce heat to low and stir in the Parmesan until it melts and the sauce is smooth, then taste and adjust salt and pepper.
- Add the cooked rigatoni to the sauce and stir gently to coat, using reserved pasta water if the sauce becomes too thick.
- Let the steak rest for 3 to 5 minutes, then add it back into the skillet and stir to combine.
- Finish with chopped fresh parsley and serve hot with bread or garlic butter green beans.
Notes
For a lighter version, use half-and-half instead of heavy cream and add a splash of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: steak, pasta, creamy, dinner, family meal, comfort food