Ah, the aroma of garlic butter sautéing in the kitchen—it instantly brings back memories of cozy family dinners and laughter around the table. If you’re looking for a dish that’s not just easy and quick but also unforgettable, then you are in for a treat with this Garlic Butter Steak Rigatoni in Rich Parmesan Alfredo Sauce. It’s a recipe that’s bound to become a staple in your home, just like it has in mine.
Why You’ll Love Garlic Butter Steak Rigatoni in Rich Parmesan Alfredo Sauce
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 8 oz rigatoni pasta: This hearty pasta holds the sauce beautifully.
- 1 lb steak (sirloin or ribeye): Tender and juicy, cut into bite-sized pieces for easy eating.
- 4 tablespoons unsalted butter: The star of the show for that rich flavor.
- 4 cloves garlic, minced: Fresh garlic adds that irresistible aroma and taste.
- Salt and pepper, to taste: Essential for seasoning your steak to perfection.
- 1 cup heavy cream: This creamy base is what makes the Alfredo sauce so luscious.
- 1 cup grated Parmesan cheese: The key ingredient for that rich, cheesy flavor.
- 1 teaspoon Italian seasoning: A blend of herbs that adds depth to your sauce.
- Fresh parsley, chopped: For garnish and a fresh pop of color.
How to Make Garlic Butter Steak Rigatoni in Rich Parmesan Alfredo Sauce
Now let’s get cooking! Follow these simple steps to create a dish that will wow your family or guests.
- Start by cooking the rigatoni pasta according to the package instructions until it is al dente. Once done, drain it and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the steak pieces, season them with salt and pepper, and cook until they are browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter along with the minced garlic. Sauté for about 1 minute until you can smell that wonderful aroma.
- Now, reduce the heat to medium and pour in the heavy cream. Bring it to a simmer, then stir in the Parmesan cheese and Italian seasoning. Allow the sauce to thicken slightly.
- Next, add the cooked rigatoni and steak back into the skillet, tossing everything to coat evenly with that luxurious sauce.
- Serve immediately, garnished with freshly chopped parsley for a beautiful finish.
Substitutions & Additions
If you’re feeling adventurous, here are some substitutions and additions you might consider:
- Try using chicken or shrimp instead of steak for a different protein option.
- Add some veggies like spinach or sun-dried tomatoes for extra flavor and nutrition.
- Use a light cream or half-and-half if you want a lighter version of the sauce.
Tips for Success
Here are some tips to ensure your Garlic Butter Steak Rigatoni turns out perfectly:
- Be careful not to overcook the steak; it should be tender and juicy.
- Make sure to stir the sauce continuously to prevent it from sticking to the bottom of the skillet.
- You can prep the steak and pasta ahead of time for an even quicker meal on busy nights.
How to Store Garlic Butter Steak Rigatoni in Rich Parmesan Alfredo Sauce
If you happen to have leftovers (which I doubt, because it’s so delicious!), here’s how to store them:
- Let the pasta cool completely before transferring it to an airtight container.
- It can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove with a splash of cream to bring back the creamy texture.
FAQs
- Can I freeze this dish? Yes, but the texture may change slightly upon thawing. It’s best enjoyed fresh!
- What can I serve with this dish? A simple green salad or garlic bread would pair beautifully.
- Can I make this vegetarian? Absolutely! Just skip the steak and use veggies or a meat substitute.
So there you have it, a delightful recipe that is sure to impress! For more delicious recipes, check out the Garlic Bread Sloppy Joes or The Ultimate Guide to Christmas Chocolate Chip Cookies for treats you will love! Don’t forget to follow my Pinterest for more inspiration and tasty ideas.
PrintGarlic Butter Steak Rigatoni Recipe in Rich Parmesan Alfredo Sauce
Ingredients
18 oz rigatoni pasta
1 1/2 tablespoons olive oil
3 tablespoons butter
1 1/2 lbs steak (sirloin or ribeye), cut into bite size pieces
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
3/4 teaspoon black pepper
6 cloves garlic, minced
1 1/2 cups heavy cream
1 1/2 cups shredded mozzarella
3/4 cup grated Parmesan
6 oz cream cheese, softened
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil, add the rigatoni, and cook until just tender. Before draining, scoop out about three quarters cup of the pasta water and set it aside, then drain.
2. Heat the olive oil in a large skillet over high heat, add the steak pieces in a single layer, and let them sear without moving for a few minutes until a deep golden crust forms. Sprinkle in the salt, black pepper, and Italian seasoning, then flip and cook until browned with caramelized edges. Remove the steak and set aside.
3. Lower the heat to medium, add the butter, and let it melt, then stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Pour in the heavy cream and stir gently, letting it heat through and begin to thicken slightly.
5. Add the cream cheese and mix until fully melted and smooth.
6. Stir in the mozzarella and Parmesan, mixing until the sauce becomes thick, glossy, and rich.
7. Sprinkle in the garlic powder and onion powder, then mix well.
8. Pour in a little of the reserved pasta water, just enough to loosen the sauce while keeping it thick and creamy.
9. Add the cooked rigatoni and toss until fully coated in the sauce.
10. Let it cook together for another minute or two so the sauce clings tightly, then serve with the steak on one side and the creamy pasta on the other, both covered in that rich sauce.