Description
A rich, velvety pasta dish combining tender seared beef cubes with a garlic-butter-cream sauce. Ready in 30 minutes, it’s a luxurious yet easy home-cooked meal featuring alpine rigatoni, Parmesan, and fresh garlic.
Ingredients
1 lb beef sirloin or top round (cut into 1-inch cubes)
2 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic (minced)
1 cup heavy cream
1/2 cup Chicken or Beef Broth (for deglazing)
1 lb rigatoni pasta
1/2 cup grated Parmesan (freshly grated recommended)
Salt and black pepper to taste
1 tsp lemon zest (optional, for brightness)
1 tbsp chopped fresh parsley (for garnish)
Instructions
Preheat oven to 200°F (95°C) for keeping cooked elements warm
Heat oven to 200°F (95°C)
Heat olive oil in a large skillet over high heat
Season steak cubes with salt and pepper
Sear beef in batches for 1-2 minutes per side until browned (not fully cooked yet)
Push steak to one side of pan, add butter and 2 tbsp of broth
Sauté garlic for 30 seconds until fragrant
Deglaze pan with remaining broth, scraping up browned bits
Add heavy cream and reduce by half (1-2 minutes)
Sprinkle in Parmesan and mix until smooth and thickened
Cook pasta according to package instructions (about 8-10 minutes)
Toss cooked pasta with sauce or combine with steak
Adjust seasoning and garnish with parsley and lemon zest
Notes
Use lean beef for lower fat content
For halal option, maintain separate cookware from pork
Double garlic aromatics for extra flavor
Pasta can be cooked in advance and warmed in broth
Store leftovers in glass containers with sauce in one layer
- Prep Time: 10
- Cook Time: 20
- Category: Meals
- Method: Stovetop Cooking
- Cuisine: American-Italian
Nutrition
- Serving Size: 1.5 cups (with pasta)
- Calories: 720
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg