Garlic Butter Steak Rigatoni
A delightful combination of tender steak and rich, creamy rigatoni pasta in a luscious garlic butter sauce, perfect for family dinners or cozy nights in.
Ingredients
Main Protein
- 1 lb sirloin or ribeye steak, cubed Trim excess fat for better texture. Can substitute with chicken or shrimp.
Starch/Pasta
- 12 oz rigatoni Cook according to package instructions (10-12 minutes) and ensure it's al dente.
Seasoning/Spice Blend
- to taste salt & pepper Monitor salt levels as cheese and broth can add extra saltiness.
Liquids/Dairy
- 1 cup heavy cream Avoid boiling to prevent curdling; can substitute with half-and-half or coconut cream.
Aromatics & Vegetables
- 4 cloves garlic, minced Fresh garlic gives a stronger flavor compared to pre-minced.
Optional Finishing Ingredients
- 2 tbsp chopped fresh parsley Adds freshness; can also include sautéed mushrooms or spinach.
Instructions
Preparation
- Cook the pasta: Boil a large pot of salted water, add the rigatoni, and cook for 10-12 minutes until al dente. Reserve a cup of pasta water and drain the rest.
- Sauté the steak: In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the cubed steak and cook for about 4-5 minutes until browned on all sides. Remove from the pan and set aside.
Make the Sauce
- In the same pan, add 3 tbsp of butter and minced garlic. Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic.
- Pour in 1 cup of heavy cream and stir continuously for 2-3 minutes. Add ¾ cup of freshly grated Parmesan cheese, stirring until melted and creamy.
Combine Ingredients
- Return the cooked steak to the pan and mix well. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is achieved.
- Season with salt and pepper to taste, then stir in the chopped parsley.
Serving
- Plate the rigatoni and enjoy while hot. The vibrant colors and creamy texture beckon to be devoured!
Notes
For flavor enhancement, add a pinch of red pepper flakes for heat. Customize with other veggies, like bell peppers or zucchini. Serve with freshly grated cheese on the side for an extra treat. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.