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)
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.