Description
A delicious and comforting dish featuring rigatoni pasta, tender flank steak, and a rich creamy garlic butter sauce.
Ingredients
Scale
- 12 oz (340g) rigatoni pasta
- 1 lb (450g) flank steak, thinly sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
- Season the sliced flank steak with salt and pepper. In a large skillet, heat olive oil over medium-high heat and cook the steak for 2-3 minutes per side until browned. Remove and set aside.
- Reduce the heat to medium and add butter to the skillet. Once melted, add minced garlic and sauté for about one minute.
- Add heavy cream and beef broth to the skillet, stirring to combine.
- Add Italian seasoning and Parmesan cheese, stirring until the cheese is melted and sauce thickens slightly.
- Return the cooked steak to the skillet and toss to coat in the sauce.
- Add rigatoni to the skillet and mix until well coated. Garnish with fresh parsley before serving.
Notes
For more flavor, reserve some pasta water to adjust sauce consistency. Experiment with additional seasonings like red pepper flakes or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
Keywords: steak rigatoni, creamy pasta, dinner recipe, comfort food