Steak Rigatoni
A delightful dish combining creamy sauce, tender steak, and rigatoni pasta, perfect for cozy dinners or impressing guests.
Ingredients
Pasta and Steak
- 12 oz rigatoni pasta
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces Choose your preferred cut
Sauce and Seasonings
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream Can substitute with half-and-half or a mixture of milk and flour
- 1 cup grated Parmesan cheese Adjust according to taste
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Cooking Pasta and Steak
- Cook rigatoni according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add steak pieces, seasoning with salt and pepper. Cook until browned and cooked to your liking. Remove and set aside.
Making the Sauce
- In the same skillet, add garlic and cherry tomatoes. Cook for 2-3 minutes until tomatoes soften.
- Pour in the heavy cream and bring to a simmer.
- Stir in the cooked rigatoni and steak, then mix in the Parmesan cheese until melted.
- Adjust seasoning as needed.
Serving
- Serve the steak rigatoni warm, topped with extra Parmesan and fresh basil.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm it on the stove with a splash of cream or broth to loosen the sauce. For a spicy kick, add red pepper flakes when cooking the garlic. Let the steak rest for a few minutes before cutting it to keep it juicy.