Instructions
Step 1 Cook the rigatoni pasta according to package instructions until al dente, then drain and set aside.
Step 2 Season the steak cubes with salt, pepper, and paprika.
Step 3 Heat olive oil in a skillet over high heat and sear the steak bites until browned on all sides, then remove and set aside.
Step 4 In the same skillet, melt butter and sauté the garlic until fragrant.
Step 5 Pour in the heavy cream and tomato sauce, stirring to combine.
Step 6 Add Parmesan cheese, Italian seasoning, and red pepper flakes, then simmer until the sauce thickens.
Step 7 Add the cooked pasta to the sauce and toss until fully coated.
Step 8 Return the steak bites to the skillet and mix gently.
Step 9 Garnish with fresh parsley and additional Parmesan if desired, then serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to restore the sauce’s consistency. Avoid overcooking the steak during reheating to keep it tender. This dish is best enjoyed fresh but can be frozen without the pasta for up to 2 months.
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