This steak pasta is packed with flavor and easy to make even on a busy weeknight. A creamy and delicious pasta dish that is perfect for a comforting dinner you will make over and over again.
Author: SideChef Everyday
or any short-cut pasta of your choice
Flat Iron Steak
, thinly sliced
, finely chopped
Shredded Parmesan Cheese
Ground Black Pepper
Italian Flat-Leaf Parsley
In a large stock pot over medium-low heat, fill half the stock pot with Water (6 cups) and bring to a boil.
Once the water is boiling, add Rigatoni (1 box), season with Salt (1/2 Tbsp), and cook according to the package direction. Reserve 3/4 cup of the pasta water. Remove from heat and drain the pasta. Set aside.
In a skillet over medium-high heat, melt the Unsalted Butter (3 Tbsp). Cook Yellow Onion (1) until softened and stir occasionally.
Add in Steak (1.5 lb), sear, and brown for about 3 minutes. Season the beef with Garlic Powder (1/2 Tbsp), salt, and Ground Black Pepper (to taste).
Add in Canned Mushrooms (3/4 cup), stir for another minute then reduce heat to medium.
In the same skillet over medium heat, add Beef Broth (1/4 cup) and bring to a boil. Pour Heavy Cream (1 1/2 cups) and pasta water, and stir until liquid is reduced and thickened for about 3-5 minutes.
Add Shredded Parmesan Cheese (1 1/2 cups) and cooked pasta, and stir until well combined. Add pepper to taste. Remove from heat.
Transfer to a serving dish. Top the pasta dish with shredded parmesan and optionally garnish with Parsley (to taste). Serve immediately!
Save some of the pasta water before draining for a more creamy pasta sauce texture. The starchy pasta water not only adds flavor but helps glue the pasta and sauce together, it also helps thicken the sauce.
Nutrition Per Serving
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