Description

Creamy Parmesan Beef with Rigatoni Pasta is a hearty, comforting dish made with tender strips of beef simmered in a rich, cheesy Parmesan sauce tossed with rigatoni. It’s perfect for an easy yet indulgent weeknight dinner.

Ingredients

12 oz rigatoni pasta
1 lb beef sirloin or flank steak, thinly sliced
1 tbsp olive oil
2 tbsp unsalted butter
1 small onion, diced
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
Fresh chopped parsley for garnish (optional)

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Instructions

Cook rigatoni according to package instructions until al dente. Drain and set aside.
Season sliced beef with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear beef until browned and cooked through. Remove and set aside.
In the same skillet, melt butter and sauté diced onion until soft, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
Pour in beef broth and bring to a simmer, scraping up any browned bits.
Reduce heat to medium and stir in heavy cream. Simmer for 3-4 minutes to slightly thicken.
Add Parmesan cheese and stir until fully melted and smooth.
Return beef to the skillet and stir to coat in the sauce.
Add cooked rigatoni and toss to combine until pasta is evenly coated.
Serve immediately, garnished with fresh parsley if desired.

Notes

Use freshly grated Parmesan for the best texture.
Add sliced mushrooms or spinach for extra flavor.
Adjust sauce consistency with extra broth or cream if needed.
Store leftovers in an airtight container for up to 3 days.