Ingredients
Scale
- 10 ounces rigatoni pasta
- 1 pound flank or sirloin steak, thinly sliced
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup beef broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Cook rigatoni in boiling salted water until al dente. Drain and set aside.
- Season steak with salt and pepper. In a skillet, melt 2 tablespoons butter over medium-high heat and sear the steak until browned (about 3-4 minutes). Remove and set aside.
- Lower heat, add remaining butter to skillet, then sauté garlic until fragrant (about 1 minute).
- Add beef broth, simmer for 2-3 minutes, then stir in heavy cream and let thicken.
- Combine cooked steak and rigatoni with the sauce; mix well.
- Serve garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 685
- Sugar: 2g
- Sodium: 830mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 125mg