Ingredients
- 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
For extra flavor, allow steak to marinate in olive oil, garlic, and herbs for 30 minutes before cooking. Consider adding red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Paleo