Description
Tender, juicy steak bites tossed with rigatoni in a rich, garlicky cream sauce — the ultimate indulgent dinner in one bowl.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb sirloin or ribeye steak (cut into cubes)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic (minced)
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ tsp Italian seasoning
- Fresh parsley for garnish
Instructions
- Cook rigatoni in salted water until al dente; drain and reserve ½ cup of pasta water.
- Season steak cubes with salt, pepper, and Italian seasoning.
- In a skillet, heat olive oil and sear steak pieces 2–3 minutes per side; remove and set aside.
- In the same pan, melt butter and sauté garlic until fragrant.
- Pour in heavy cream and Parmesan, stirring until smooth; thin with pasta water as needed.
- Add pasta and steak back to the skillet, tossing to coat evenly in the creamy sauce.
- Garnish with parsley and extra Parmesan before serving hot.
Notes
- For a spicier kick, add red pepper flakes to the sauce.
- Feel free to substitute the steak with chicken or shrimp for a different protein option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg