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To create a delicious steak rigatoni, you need a few key ingredients. The main star is 12 ounces of rigatoni pasta. This pasta shape holds the creamy mushroom sauce well. You will also need 1 pound of flank steak, sliced into thin strips. The steak adds rich flavor and protein to the dish.

Creamy Steak and Mushroom Rigatoni by breadbakebeyond

Indulge in the rich flavors of Creamy Steak and Mushroom Rigatoni, a pasta dish that promises to delight your taste buds! With juicy steak, tender mushrooms, and a velvety mushroom sauce, this recipe is easy to master and perfect for any occasion. Discover essential ingredients, cooking tips, and creative variations to make it your own. Click through for the full recipe and bring this comforting meal to your dinner table tonight!
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Ingredients
  

12 ounces rigatoni pasta

1 lb flank steak, sliced into thin strips

8 ounces cremini mushrooms, sliced

1 small onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup beef broth

½ cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

    Sauté the Steak: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the sliced flank steak with salt, pepper, thyme, and paprika. Add the steak to the skillet and cook for about 3-4 minutes until browned and cooked to your desired doneness. Remove the steak from the skillet and set it aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add chopped onion and sliced mushrooms, and sauté for about 5-6 minutes until they are softened and golden. Stir in the minced garlic and cook for an additional minute until fragrant.

        Make the Sauce: Lower the heat and pour in the beef broth, scraping any browned bits from the skillet. Bring to a gentle simmer, then stir in the heavy cream, and let it cook for about 3-4 minutes until it slightly thickens.

          Combine: Stir in the cooked rigatoni and the cooked steak. If the sauce is too thick, add some reserved pasta water to reach the desired consistency. Mix in the grated Parmesan cheese until melted and combined. Adjust seasoning with salt and pepper if needed.

            Serve: Remove from heat and let sit for a couple of minutes. Plate the creamy rigatoni and garnish with freshly chopped parsley for a pop of color.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve in a large pasta bowl with a sprinkle of additional Parmesan over the top and a sprig of parsley for a fresh finish. You can also add a drizzle of olive oil for extra richness.