Description
This mouthwatering Garlic Butter Steak Parmesan Rigatoni combines tender strips of juicy steak with al dente pasta in a velvety garlic-infused cream sauce that’s absolutely irresistible. Perfect for date nights or impressive weeknight dinners, this restaurant-quality pasta dish comes together in just 30 minutes but tastes like you spent hours in the kitchen!
Ingredients
Scale
- 1 pound rigatoni pasta
- Salt, for pasta water and seasoning
- 2 tablespoons olive oil
- 1½ pounds flank steak (or ribeye, trimmed and sliced thin against the grain)
- 6 tablespoons unsalted butter, divided
- 6 cloves garlic, minced (that’s about 2 heaping tablespoons)
- ¼ teaspoon crushed red pepper flakes (optional, for a little kick)
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus extra for garnish
- 2 tablespoons chopped fresh parsley (or basil), for garnish
- Freshly ground black pepper
Instructions
- Fill a large pot with water, season heavily with salt (think as salty as the ocean), and bring to a roaring boil. Add the rigatoni and cook until just al dente according to package directions. Reserve 1 cup of pasta water, then drain and set aside.
- While pasta’s cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season your steak slices with salt and pepper on both sides. When the oil’s shimmering, add the steak in a single layer (you may need to do this in batches). Sear about 2 minutes per side for medium-rare, then transfer to a plate to rest.
- Reduce heat to medium, melt 4 tablespoons of butter in the same skillet (leave those browned bits—they’re pure flavor). Add the minced garlic and red pepper flakes; sauté until fragrant and golden (about 30 seconds—don’t let it burn!).
- Pour in the heavy cream, stirring to scrape up any fond from the bottom of the pan. Let it gently bubble until it starts to thicken, about 2 minutes. Stir in the grated Parmesan until melted and smooth. If the sauce looks too thick, whisk in a splash of that reserved pasta water to reach your desired consistency.
- Add the drained rigatoni and remaining 2 tablespoons butter to the skillet. Toss to coat every noodle in that luscious sauce. Slice your rested steak into bite-sized strips, then tuck them into the pasta. Give it one last toss.
- Taste, then adjust seasoning with salt and plenty of freshly cracked black pepper. Sprinkle chopped parsley (or basil) and an extra dusting of Parmesan on top. Serve piping hot in warmed bowls.
Notes
- For the best flavor, let your steak come to room temperature before cooking and always slice against the grain for maximum tenderness.
- Fresh Parmesan makes a tremendous difference in this recipe—save the pre-grated stuff for another time!
- The pasta water is your secret weapon for adjusting sauce consistency—don’t forget to reserve a cup before draining.
- If you prefer a milder garlic flavor, roast the garlic first or reduce to 4 cloves.
- Make this ahead by preparing all components separately and assembling just before serving for the freshest result.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 685
- Sugar: 3g
- Sodium: 425mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg
Keywords: Garlic butter pasta, steak pasta recipe, parmesan rigatoni, creamy pasta with steak, easy dinner recipe, date night pasta, gourmet weeknight dinner, Italian-American pasta, garlic cream sauce, rigatoni with steak