Print

Garlic Parmesan Steak Rigatoni Pasta Recipe Easy Homemade Dinner Idea

garlic parmesan steak rigatoni pasta - featured image
Print Recipe

A rich and creamy garlic Parmesan steak rigatoni pasta that combines tender seared steak with a luscious sauce, perfect for quick and comforting dinners.

Ingredients

Scale
  • 12 ounces rigatoni pasta
  • 12 ounces flank or sirloin steak
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 3 tablespoons butter
  • 1 cup heavy cream (240 ml)
  • 1 cup freshly grated Parmesan cheese (about 100 grams)
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1/4 cup beef broth (60 ml, optional but recommended)

Instructions

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions, about 11-13 minutes, until al dente. Reserve 1/2 cup pasta water before draining. Set pasta aside.
  2. Pat steak dry and season generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat until shimmering.
  3. Add steak to the hot pan and cook about 4 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5-7 minutes.
  4. Thinly slice the steak against the grain and set aside.
  5. In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté gently for 1-2 minutes until fragrant but not browned.
  6. Pour in beef broth and reduce slightly for about 2 minutes. Add heavy cream and bring to a gentle simmer.
  7. Lower heat and whisk in Parmesan cheese until melted and smooth. If sauce is too thick, stir in reserved pasta water a tablespoon at a time until desired consistency.
  8. Add drained rigatoni to the sauce and toss gently to coat evenly.
  9. Fold in sliced steak and sprinkle with red pepper flakes if desired. Warm through for 1-2 minutes.
  10. Remove from heat, garnish with chopped parsley, and serve immediately.

Notes

Rest steak before slicing to keep it juicy. Cook garlic gently to avoid bitterness. Use reserved pasta water to adjust sauce consistency. Freshly grated Parmesan melts better than pre-grated. Can substitute half-and-half for heavy cream for a lighter sauce. For gluten-free, use gluten-free pasta. Leftovers keep well refrigerated for 3 days; reheat gently with added broth or milk.

Nutrition

Keywords: garlic Parmesan pasta, steak rigatoni, creamy pasta, easy dinner, homemade steak pasta, comfort food, quick pasta recipe

Find it online: https://cooltastes.com/garlic-parmesan-steak-rigatoni-pasta-recipe-easy-homemade-dinner-idea/