Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente.
Step 2: Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3: Season the steak cubes with paprika, garlic powder, onion powder, salt, and black pepper.
Step 4: Heat the olive oil in a large skillet over high heat.
Step 5: Add the steak cubes in a single layer and sear for 2–3 minutes per side until deeply browned.
Step 6: Reduce the heat to medium and add the butter and minced garlic.
Step 7: Cook for 1 minute, stirring constantly, until fragrant.
Step 8: Toss the steak bites in the garlic butter and sprinkle with fresh parsley. Remove from the skillet and keep warm.
Step 9: In a separate large skillet or saucepan, melt the butter over medium heat.
Step 10: Add the garlic and sauté for 30 seconds.
Step 11: Pour in the heavy cream and bring to a gentle simmer.
Step 12: Stir in the Parmesan cheese, Italian seasoning, salt, and black pepper until the sauce is smooth.
Step 13: Add the cooked rigatoni and toss until evenly coated.
Step 14: If needed, add a little reserved pasta water to loosen the sauce.
Step 15: Stir in the chopped parsley.
Step 16: Arrange the creamy rigatoni on serving plates.
Step 17: Spoon the garlic butter steak bites alongside the pasta.
Step 18: Garnish with additional Parmesan cheese and fresh parsley.
Step 19: Serve immediately while hot and creamy.
Storage and Reheating Tips
Store leftover steak and pasta separately in airtight containers in the refrigerator for up to 3 days.
Reheat steak gently in a skillet over medium-low heat to prevent overcooking.
Reheat the pasta with a splash of milk or cream to restore the sauce’s creamy consistency.
Avoid overheating the cream sauce, as it may separate.
Freeze the cooked steak for up to 2 months if desired, but the creamy pasta is best enjoyed fresh.
For the best texture and flavor, consume refrigerated leftovers within 2–3 days.
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