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Creamy Garlic Butter Steak Rigatoni

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Rich and satisfying rigatoni tossed in a luscious garlic‑butter sauce with tender, sautéed steak bites—comfort food elevated for hearty weeknight dinners.

Ingredients

Scale
  • 8 oz rigatoni pasta
  • 1 lb sirloin or flank steak, thinly sliced
  • 2 Tbsp olive oil
  • 4 Tbsp unsalted butter, divided
  • 5 garlic cloves, minced
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/2 cup heavy cream or half‑and‑half
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt & pepper, to taste
  • 2 Tbsp chopped fresh parsley (for garnish)

Instructions

  1. Cook rigatoni in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
  2. While pasta cooks, pat steak slices dry and season with salt and pepper.
  3. Heat olive oil and 2 Tbsp butter in a large skillet over medium‑high. Sear steak slices in batches for about 2 minutes per side until browned but still medium‑rare. Transfer to a plate and cover to keep warm.
  4. Reduce heat to medium; add remaining 2 Tbsp butter. Once melted, sauté garlic (and red pepper flakes, if using) for about 1 minute until fragrant.
  5. Pour in heavy cream, stirring to combine. Bring to a gentle simmer and cook for 1–2 minutes.
  6. Stir in Parmesan cheese until sauce thickens slightly. Season with salt and pepper.
  7. Add cooked rigatoni, seared steak (with juices), and a splash of reserved pasta water. Toss to coat evenly. Heat through for another minute.
  8. Serve immediately, garnished with chopped parsley and extra Parmesan cheese.

Notes

  • Reserve pasta water adds smoothness and helps the sauce cling.
  • Adjust garlic to taste; for a milder flavor, sauté fewer cloves.
  • Use half‑and‑half instead of heavy cream for a lighter version.
  • Steak can be substituted with chicken or mushrooms for variation.
  • Leftovers reheat well—add a splash of cream or water when reheating to prevent dryness.

Nutrition

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