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. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high. Season steak with salt and pepper. Sear in two batches until browned and just cooked through. Remove to a plate.
- In the same skillet, melt butter. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream, scraping up browned bits. Simmer for 2–3 minutes until slightly thickened.
- Reduce heat to low. Stir in Parmesan until melted and smooth. Adjust seasoning.
- Add cooked rigatoni to the sauce. Stir gently to coat. Use pasta water if sauce thickens too much.
- Let steak rest for 3–5 minutes, then add back into the skillet. Stir and finish with fresh parsley.
- Serve hot with bread or a side of garlic butter green beans.
Notes
- Use a microplane for the Parmesan—it melts smoothly into the sauce.
- Letting the steak rest before combining keeps it juicy and tender.
- Reserve pasta water to adjust the sauce texture if needed.
- For added veggies, stir in sautéed mushrooms or spinach before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American