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Ultimate Creamy Steakhouse Rigatoni Recipe

Ultimate Creamy Steakhouse Rigatoni with Seared Steak

A cozy dinner delight featuring rigatoni pasta enveloped in a rich, creamy sauce, topped with tender slices of seared steak—a warm hug in a bowl.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Rigatoni
  • 1 lb rigatoni pasta
  • 2 tbsp olive oil
  • 1 lb steak (ribeye or sirloin) seasoned with salt and pepper
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup beef broth
  • 1 cup Parmesan cheese grated
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Step 1: Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
  2. Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steak and sear for 4-5 minutes on each side, or until desired doneness. Remove from the skillet and let rest before slicing.
  3. Step 3: In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
  4. Step 4: Pour in the heavy cream and beef broth, stirring to combine. Bring to a simmer.
  5. Step 5: Stir in the grated Parmesan cheese, Worcestershire sauce, and Dijon mustard. Cook until the sauce thickens slightly, about 3-4 minutes.
  6. Step 6: Add the cooked rigatoni to the sauce, tossing to coat. Season with salt and pepper to taste.
  7. Step 7: Slice the seared steak and serve on top of the creamy rigatoni. Garnish with chopped parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of beef broth or cream to loosen the sauce, as it may thicken in the fridge.