Description
A rich and indulgent pasta dish featuring tender, seared steak tossed with rigatoni in a creamy garlic‑Parmesan sauce—a perfect blend of savory, garlicky, and comforting flavors.
Ingredients
- 450 g ribeye steak (about 2 steaks)
- 1 tbsp paprika
- 2 tbsp olive oil
- 2 tsp dried parsley
- Salt & pepper
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- ½ cup chicken stock
- ½ cup double cream (heavy cream)
- ½ cup Parmesan, grated
- ⅓ cup fresh parsley, chopped
- 300 g rigatoni
- ⅓ cup white wine (optional)
Instructions
- Season both sides of the ribeye with paprika, dried parsley, salt, and pepper; drizzle with olive oil and rub in.
- Heat a skillet until very hot, then sear the steaks for about 1 minute per side until golden brown.
- Add a knob of butter and baste the steaks for another minute; then remove and set aside to rest.
- Bring salted water to boil and cook rigatoni until al dente.
- In the same pan, add more butter and sauté diced onion over medium heat until soft (about 5 min).
- Add minced garlic and cook for about 1 minute until fragrant; optionally deglaze with white wine and simmer briefly.
- Pour in chicken stock and double cream, stirring; cook until sauce thickens slightly.
- Stir in grated Parmesan until smooth; season with salt & pepper to taste.
- Add rigatoni and toss to coat; mix in chopped parsley and a splash of pasta water if needed.
- Slice the rested steak into bite-sized pieces and top pasta; garnish with extra parsley and Parmesan if desired.
- Serve immediately and enjoy.
Notes
- Let the steak rest for at least 5–10 minutes before slicing—to keep it juicy.
- Use pasta water to adjust sauce consistency.
- Substitute sirloin or flank steak if preferred—and feel free to skip wine.
- For extra heat, add red pepper flakes.
- Keep leftovers refrigerated and reheat gently with a splash of cream or stock.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 776 kcal
- Sugar: 5 g
- Sodium: 483 mg
- Fat: 41 g
- Saturated Fat: n/a
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 156 mg
