Steak Blue Cheese Rigatoni
A cozy and satisfying dish featuring tender steak and creamy blue cheese for a delightful pasta experience.
Ingredients
Pasta and Cheese
- 200 g rigatoni pasta
- 100 g blue cheese Can substitute with gorgonzola or feta for a milder taste.
- ¼ cup grated Parmesan cheese
Meat and Sauce
- 300 g tender steak (sirloin or ribeye recommended) Omit or substitute with grilled chicken for a healthier option.
- 2 tablespoons olive oil For marinating steak and cooking.
- 2 cloves garlic (minced) Add for flavor.
- ½ cup heavy cream Can use coconut cream or a dairy-free alternative.
Seasoning and Garnish
- Salt and pepper to taste
- Chopped fresh parsley (for garnish)
Instructions
Cooking the Pasta
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
Preparing the Steak
- In a large skillet, heat olive oil over medium-high heat.
- Season the steak with salt and pepper, then sear on both sides until cooked to your liking (about 3-4 minutes per side for medium rare).
- Remove from skillet and let rest, then slice thinly.
Making the Sauce
- In the same skillet, add minced garlic and sauté for about 30 seconds.
- Pour in the heavy cream and bring to a simmer.
- Add blue cheese and Parmesan, stirring until melted and creamy.
Combining and Serving
- Toss in the cooked rigatoni and sliced steak, mixing well to coat.
- Serve immediately, garnished with chopped parsley.
Notes
For extra flavor, marinate the steak for a couple of hours with olive oil, garlic, and some herbs. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a pan over low heat, adding a splash of cream if dry.