Garlic Butter Steak Parmesan Rigatoni (Printable Page)
# What You Need:
01 -
8 oz rigatoni pasta
02 -
1 lb steak (sirloin, ribeye, or tenderloin, cut into bite-sized cubes)
03 -
3 tbsp unsalted butter
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4 garlic cloves, minced
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1 cup heavy cream
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1 cup freshly grated Parmesan cheese
07 -
1 tbsp olive oil
08 -
Salt and pepper (to taste)
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Chopped parsley (for garnish, optional)
# How to Make It:
01 -
Cook the rigatoni pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.
02 -
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.
03 -
Reduce the heat to medium and add butter to the same skillet. Once melted, sauté the minced garlic for about 1 minute until fragrant.
04 -
Pour in the heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
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Gradually stir in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
06 -
Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly in the creamy garlic butter sauce.
07 -
Return the steak bites to the skillet, stirring gently to combine. Garnish with chopped parsley if desired, and serve warm.
# Helpful Tips:
01 -
For added flavor, sprinkle red pepper flakes into the sauce for a touch of heat.
02 -
Add sautéed mushrooms or spinach for extra texture and color.
03 -
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.