Description
A decadent, creamy pasta dish featuring tender steak bites perfect for a cozy dinner.
Ingredients
Scale
- 1 lb ribeye steak, cut into bite-sized cubes
- 12 oz rigatoni pasta
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional)
Instructions
- Prepare the Rigatoni: Cook the rigatoni pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Cook the Steak Bites: Season the steak cubes with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add the steak cubes and sear them for 2-3 minutes on each side for a medium-rare finish. Remove the steak bites from the skillet and set aside.
- Make the Cream Sauce: In the same skillet, add butter and minced garlic. Sauté until fragrant. Pour in the beef broth and let it simmer for about 3 minutes, scraping any bits off the bottom of the skillet. Reduce the heat and add the heavy cream, stirring well. Gradually mix in the Parmesan cheese until the sauce is smooth and creamy. Season with additional salt and pepper if needed.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet with the cream sauce. Toss to coat the pasta thoroughly.
- Serve the Dish: Arrange the creamy rigatoni on a serving platter. Top with the steak bites. Garnish with chopped parsley and a sprinkle of red pepper flakes if desired.
Notes
- Ensure the steak is at room temperature before searing for even cooking.
- For extra flavor, add a splash of white wine before the broth.
- Adjust the cream consistency by adding more broth if necessary.
- Consider trying different herbs like basil or thyme for a flavor variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate