Description

This dish brings together the rich, savory depth of seared beef and the comforting chew of short pasta in a single, cohesive meal.

Ingredients

Scale

1.5 pounds sirloin steak (cut into 1-inch cubes)
1 pound rigatoni
4 tablespoons unsalted butter (divided)
6 cloves garlic (minced finely)
0.25 cup fresh parsley (chopped, divided)
0.5 teaspoon red pepper flakes
Salt (to taste)
Freshly ground black pepper (to taste)
3 cups reserved pasta cooking water

Instructions

Bring a large pot of salted water to a rolling boil, add the rigatoni, and cook until just shy of al dente (about two minutes less than package directions); before draining, scoop out at least 3 cups of starchy cooking water and set it aside, then drain the pasta and return it to a warm pot or bowl.
Pat the cubed steak pieces completely dry with paper towels, season generously with salt and black pepper on all sides, heat a large skillet over medium-high heat, melt 2 tablespoons of butter until foaming, and sear the steak in batches for 2 to 3 minutes per side until a deep brown crust forms; remove the steak from the pan and set aside.
Reduce the heat to medium-low, add the remaining 2 tablespoons of butter to the same skillet, then sauté the minced garlic and red pepper flakes gently for about 1 minute until fragrant and light golden without burning.
Pour the reserved pasta water into the skillet with the garlic butter, scrape up any browned bits from the bottom, simmer for 1 to 2 minutes until slightly thickened, then add the drained rigatoni and toss thoroughly to coat every noodle in the sauce.
Return the seared steak bites to the skillet along with half of the chopped parsley, toss everything together for 1 to 2 minutes to warm the steak through, add more pasta water if the mixture looks too dry, adjust seasoning with additional salt or pepper if needed, and serve immediately garnished with the remaining parsley.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Italian

Nutrition

Serving Size: 1
Calories: 600
Sugar: 2
Sodium: 800
Fat: 20
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 70
Fiber: 3
Protein: 40
Cholesterol: 90

Keywords: Store leftovers in an airtight container in the refrigerator for up to three days; cool to room temperature within two hours before refrigerating. Reheat in a skillet over medium heat with a tablespoon of water or broth to loosen the sauce, or microwave covered loosely with a damp paper towel, though microwaving may make the steak rubbery. Freezing is not recommended as the dairy-based sauce may separate and the texture of the steak and pasta will degrade. For best results, consume within the three-day window.