Description
A creamy and rich rigatoni dish with tender steak cubes tossed in a garlic butter sauce, perfect for a weeknight dinner.
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
- 3/4 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 well-salted water to a boil. Cook the rigatoni until just al dente, reserve 1/2 cup pasta water, then drain the pasta.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the steak with salt and black pepper.
- Sear the steak in two batches until browned and just cooked through (about 1–2 minutes per side). Remove and let rest.
- Reduce heat to medium. Add 3 tbsp butter to the skillet, then add minced garlic and cook until fragrant.
- Pour in 1 cup heavy cream, scraping up browned bits. Let simmer for 2–3 minutes.
- Stir in 3/4 cup Parmesan until smooth. Adjust seasoning and add pasta water if needed.
- Add rigatoni to the skillet and toss to coat. Incorporate rested steak and garnish with parsley before serving.
Notes
For a lighter version, substitute half-and-half and use cornstarch. Works well with mushroom or spinach addition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing & Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: steak, rigatoni, garlic butter, creamy pasta, quick dinner