Description
This indulgent pasta dish features tender ribeye steak paired with a rich garlic Parmesan cream sauce. The combination of seared steak, al dente rigatoni, and herbaceous flavors creates a comforting, family-friendly meal that feels luxurious yet easy to prepare.
Ingredients
450 g ribeye steak (about 2 steaks)
1 tbsp paprika
2 tbsp olive oil
2 tsp dried parsley
Salt & pepper (to taste)
1 onion, diced
3 garlic cloves, minced
2 tbsp butter
½ cup chicken stock
½ cup double cream (heavy cream)
½ cup grated Parmesan cheese
⅓ cup fresh parsley, chopped
300 g rigatoni (or another pasta)
Instructions
Rub ribeye steaks with paprika, dried parsley, salt, and pepper. Drizzle with 1 tbsp olive oil and let rest.
Dice the onion, mince garlic, and chop fresh parsley to prep ingredients.
Heat a large skillet over high heat. Sear steaks for 1 minute per side until a crust forms. Add 1 tbsp butter, baste briefly, then remove steaks to rest.
Bring a pot of salted water to a boil. Cook rigatoni until al dente, drain, and set aside.
In the same skillet, add remaining butter. Sauté onion for 5 minutes until softened. Add garlic and cook 1 minute.
Stir in chicken stock, then simmer to reduce slightly. Pour in double cream and grated Parmesan, stirring until smooth.
Toss cooked pasta with sauce. Top with steak slices, fresh parsley, and additional Parmesan.
Notes
White wine (optional) in the original recipe is excluded for dietary compliance. For a richer flavor, use whole milk or a non-dairy alternative.
Steak can be substituted with chicken for a vegetarian option.
Leftovers store well in the fridge for 2-3 days. Serve chilled pasta with sauce reheated.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop/Sauté
- Cuisine: American-Italian Fusion