Ingredients
Scale
- 12 oz rigatoni pasta
- 1½ lbs sirloin steak, cut into bite-size pieces
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Cook rigatoni in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Sear seasoned steak pieces until browned; then remove from skillet.
- Lower heat and melt butter in the same skillet. Add minced garlic and sauté briefly.
- Stir in heavy cream and milk; simmer until slightly thickened.
- Gradually add cheeses while stirring until melted into a smooth sauce.
- Toss cooked rigatoni with the sauce until well coated.
- Return steak to the skillet, mix gently, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 785
- Sugar: 3g
- Sodium: 600mg
- Fat: 48g
- Saturated Fat: 23g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 115mg