Description
Garlic Butter Steak Parmesan Rigatoni is the ultimate comfort dish, combining tender seared steak bites with creamy rigatoni pasta. Tossed in a rich, buttery garlic-Parmesan sauce, this recipe is perfect for a cozy dinner or special occasion. With bold flavors and a luxurious texture, it’s a meal that’s sure to impress every time!
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 lb steak (sirloin, ribeye, or tenderloin, cut into bite-sized cubes)
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper (to taste)
- Chopped parsley (for garnish, optional)
Instructions
-
- Cook the rigatoni pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the steak bites generously with salt and pepper, then sear them for 2-3 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.
- Reduce the heat to medium and add butter to the same skillet. Once melted, sauté the minced garlic for about 1 minute until fragrant.
- Pour in the heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
- Gradually stir in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly in the creamy garlic butter sauce.
- Return the steak bites to the skillet, stirring gently to combine.
- Garnish with chopped parsley if desired, and serve warm.
Notes
- For added flavor, sprinkle red pepper flakes into the sauce for a touch of heat.
- Add sautéed mushrooms or spinach for extra texture and color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes