Description
Indulge in this Garlic Butter Steak Rigatoni in Parmesan Cream Sauce—a creamy delight that’s easy to make and utterly irresistible! Try it today!
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb sirloin steak (sliced into strips)
- 2 tbsp olive oil
- 5 tbsp unsalted butter (divided)
- 6 cloves garlic (minced)
- 1 tsp Cajun seasoning
- 1 cup beef broth
- 1 cup heavy cream
- 4 oz Velveeta cheese (cubed)
- 1 cup shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- Fresh parsley (chopped for garnish)
Instructions
- Cook rigatoni in salted boiling water until al dente, about 8-10 minutes. Reserve 2 tbsp pasta water before draining.
- In a skillet, heat olive oil and 3 tbsp butter over medium-high heat. Sear seasoned steak strips until golden brown, about 4-5 minutes per side. Remove and keep warm.
- Lower heat and add remaining butter and minced garlic to the skillet; sauté until fragrant.
- Pour in beef broth and let simmer for about a minute while scraping up browned bits from the pan.
- Stir in heavy cream and simmer gently for 3-4 minutes until slightly thickened.
- Add Velveeta, mozzarella, and Parmesan cheeses; stir until melted and smooth.
- Season with salt, white pepper, and Worcestershire sauce; incorporate reserved pasta water for desired consistency.
- Toss cooked rigatoni in the sauce until well coated. Serve hot with chopped parsley on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Searing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 370g)
- Calories: 800
- Sugar: 4g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 130mg