Creamy Steak Pasta with Button Mushrooms

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 box
(16 oz)

Rigatoni

or any short-cut pasta of your choice

6 cups

Water

up to 8 cups

1.5 lb

Flat Iron Steak , thinly sliced

3/4 cup

Sliced Canned Mushrooms , drained

1

Medium Yellow Onion , finely chopped

3 Tbsp

Unsalted Butter

1/4 cup

Beef Broth

1 1/2 cups

Heavy Cream

1 1/2 cups

Shredded Parmesan Cheese

plus a handful for topping

1/2 Tbsp

Garlic Powder

1/2 Tbsp

Salt

plus more to taste

to taste

Ground Black Pepper

to taste

Torn Italian Flat-Leaf Parsley

for garnish

(optional)

Cooking Instructions

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Step 1

In a large stock pot over medium-low heat, fill half the stock pot with Water (6 cups) and bring to a boil.

Step 2

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.

Step 3

In a skillet over medium-high heat, melt the Unsalted Butter (3 Tbsp) . Cook Yellow Onion (1) until softened and stir occasionally.

Step 4

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) .

Step 5

Add in Canned Mushrooms (3/4 cup) , stir for another minute then reduce heat to medium.

Step 6

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.

Step 7

Add Shredded Parmesan Cheese (1 1/2 cups) and cooked pasta, and stir until well combined. Add pepper to taste. Remove from heat.

Step 8

Transfer to a serving dish. Top the pasta dish with shredded parmesan and optionally garnish with Parsley (to taste) . Serve immediately!