Description
Buttery seared steak bites nestled into creamy, cheesy rigatoni with herbs.
Ingredients
Scale
- 400 g rigatoni
- 350–450 g steak (sirloin or ribeye), cubed
- 3 tbsp butter
- 1 cup shredded mozzarella or Italian cheese blend
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated parmesan
- Salt & black pepper
- Fresh parsley
Instructions
- Cook rigatoni until al dente; reserve ½ cup pasta water.
- Season steak cubes with salt and pepper; sear in a hot pan with 1 tbsp butter until browned. Remove and set aside.
- In the same pan, melt remaining butter; sauté garlic for 30 seconds.
- Pour in heavy cream; add parmesan and mozzarella, stirring until melted and creamy.
- Add rigatoni to the sauce and toss, loosening with pasta water as needed.
- Return steak bites to the pan and coat lightly in the cheesy garlic sauce.
- Garnish with chopped parsley and cracked pepper; serve hot and creamy.
Notes
- For extra flavor, consider adding herbs like thyme or rosemary.
- Adjust the amount of cheese based on personal preference.
- Ensure the steak is not overcooked for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- 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