Creamy Steak and Mushroom Rigatoni Rich and Flavorful Meal

Ingredients

• 12 oz rigatoni pasta
• 1 lb ribeye steak, sliced thinly against the grain
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 cup grated Parmesan cheese
• 0 Salt and pepper to taste
• 0 Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet over medium-high heat, add olive oil. Once hot, add the sliced steak. Season with salt and pepper and cook for about 2-3 minutes until browned. Remove the steak from the skillet and set aside.
3. In the same skillet, add butter. Once melted, add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes until the mushrooms are browned and tender.
4. Pour in the beef broth and bring to a simmer. Reduce the heat, then stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Mix well and allow the sauce to cook for about 4-5 minutes until it thickens slightly.
5. Add the cooked rigatoni and seared steak back into the skillet. Toss everything together, adding reserved pasta water a little at a time to achieve the desired creaminess.
6. Stir in grated Parmesan cheese, and adjust seasoning with salt and pepper if needed. Cook for another minute until the cheese has melted and everything is well coated in the sauce.
7. Plate the creamy rigatoni into bowls. Garnish with fresh chopped parsley and extra Parmesan cheese if desired.