Description
A hearty pasta dish featuring tender steak seasoned with garlic and herbs, tossed with rigatoni in a creamy sauce made from cheddar and provolone cheese.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb steak, sliced
- 4 cloves garlic, minced
- 2 tbsp fresh herbs (rosemary, thyme, parsley)
- 1 cup cheddar cheese, shredded
- 1 cup provolone cheese, shredded
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Boil a large pot of salted water and cook rigatoni according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat and sear the sliced steak until browned; remove and set aside.
- In the same skillet, add minced garlic and fresh herbs, sauté for 1-2 minutes until fragrant.
- Reduce heat and stir in heavy cream, cheddar cheese, and provolone cheese until melted and creamy.
- Add the cooked rigatoni and steak back into the skillet, toss to coat evenly, and season with salt and pepper.
- Serve hot and garnish with additional herbs if desired.
Notes
For a spicier version, add red pepper flakes to the sauce. Ensure steak is rested before slicing for better texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g