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)
Yellow Onion (1)
until softened and stir occasionally.
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)
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.
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!