Description
A rich and comforting pasta dish featuring tender garlic-butter seared steak tossed with perfectly cooked rigatoni in a creamy, savory sauce.
Ingredients
- 12 oz rigatoni pasta
- 1 lb steak (sirloin, ribeye, or strip), sliced into strips
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water; drain and set aside.
- Season steak strips with salt, pepper, and smoked paprika.
- Heat olive oil in a skillet over medium-high heat. Sear steak until browned and cooked to desired doneness. Remove and set aside.
- Reduce heat to medium and add butter to the skillet. Stir in garlic and cook 30 seconds until fragrant.
- Pour in heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Stir until smooth and slightly thickened.
- Add cooked rigatoni and steak to the skillet, tossing to coat. Add splashes of reserved pasta water if needed to thin the sauce.
- Simmer 1–2 minutes until everything is heated through.
- Garnish with fresh parsley and serve warm.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- For extra richness, add a splash of white wine before the cream.
- Swap rigatoni for penne or fettuccine.
- Great with a side of garlic bread or roasted vegetables.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American