Garlic Butter Beef and Cheesy Rigatoni Pasta
Ingredients:
1 pound rigatoni pasta
1.5 pounds sirloin steak, cut into 1-inch cubes
4 tablespoons olive oil, divided
4 cloves garlic, minced
1/2 cup beef broth
4 tablespoons butter
1/4 cup chopped fresh parsley, plus more for garnish
1/4 cup grated Parmesan cheese, plus more for garnish
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional, for a little kick!)
Salt and freshly ground black pepper to taste
2 cups heavy cream
1 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
2 cups fresh baby spinach, roughly chopped
1/4 cup fresh basil leaves, chopped
Directions:
1. Cook the pasta: Cook rigatoni according to package directions until al dente. Drain and set aside.
2. Sear the beef: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef cubes generously with salt and pepper. Sear the beef in batches, being careful not to overcrowd the pan, until browned on all sides. Remove the beef from the skillet and set aside.
3. Make the garlic butter sauce: Add the remaining 2 tablespoons of olive oil and butter to the skillet. Once the butter is melted, add the minced garlic and red pepper flakes (if using). Cook for about 30 seconds, until fragrant.
4. Create the creamy sauce: Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, Italian seasoning, Parmesan cheese, and sun-dried tomatoes. Season with salt and pepper to taste. Reduce the heat to low and simmer for about 5 minutes, allowing the sauce to thicken slightly.
5. Add cheese and spinach: Stir in the mozzarella and provolone cheese until melted and smooth. Add the chopped spinach and cook until wilted, about 1-2 minutes.
6. Combine everything: Add the cooked pasta and seared beef to the skillet with the sauce. Toss to coat everything evenly. Stir in the fresh parsley and basil.
7. Serve: Serve immediately, garnished with extra Parmesan cheese and fresh parsley. Enjoy!
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650