Description
A delicious creamy rigatoni pasta dish served with tender steak bites.
Ingredients
Scale
- 1 lb rigatoni pasta
- 1 lb sirloin steak, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a bit of heat
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Steak Bites: Season the steak pieces with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak bites in a single layer and cook for about 3-4 minutes on each side until browned and cooked to your liking. Remove from skillet and set aside.
- Make the Cream Sauce: In the same skillet, reduce the heat to medium and add 1 tablespoon of butter and the minced garlic. Sauté until fragrant, about 1 minute. Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and continue to cook until the sauce thickens slightly. Season with salt, pepper, and optional red pepper flakes.
- Combine and Serve: Add the drained rigatoni to the cream sauce and toss to coat evenly. Serve the creamy rigatoni on plates with steak bites on the side. Garnish with chopped fresh parsley.
Notes
- For extra flavor, deglaze the steak skillet with a splash of white wine before making the cream sauce.
- Ensure the steak is at room temperature before cooking for even searing.
- Use freshly grated Parmesan for a superior creamy texture in the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg