Tender seared steak bites tossed with rigatoni in a plush garlic-butter Parmesan cream sauce—no wine, fully halal-friendly, and weeknight-easy while still company-worthy.
1lbsirloin or flank steak, cut into bite-size pieces
2tablespoonsolive oil
4tablespoonsunsalted butter, divided
5clovesgarlic, minced
1/2teaspooncrushed red pepper flakes (optional)
1/2cupheavy cream or half-and-half
1/2cupfreshly grated Parmesan cheese, plus more for serving
1/2cuplow-sodium beef broth (optional, for depth)
1/2cupreserved pasta water (as needed)
kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh parsley (optional, for garnish)
1/2teaspoonsmoked paprika (optional, for steak seasoning)
1teaspoonhalal Worcestershire sauce (optional, for steak seasoning)
Instructions
Bring a large pot of well-salted water to a boil. Cook rigatoni until al dente (per package minus 1 minute). Reserve 1/2 cup pasta water, then drain.
Pat steak pieces very dry with paper towels. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and smoked paprika if using.
Heat a large skillet over medium-high. Add olive oil and 2 tablespoons butter. When shimmering, sear steak in batches 1–2 minutes per side until browned at the edges and still pink inside. Transfer to a plate; keep warm.
Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in minced garlic (and red pepper flakes if using); cook 30–60 seconds until fragrant—do not brown.
Pour in heavy cream (and beef broth if using). Stir, scraping up browned bits. Bring to a gentle simmer (not a hard boil).
Lower heat and add Parmesan in small handfuls, stirring until smooth and slightly thickened. Season the sauce with salt and pepper to taste.
Add drained rigatoni to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce is glossy and clings to the pasta.
Return steak (and any juices) to the pan. Toss gently and warm through 1–2 minutes; do not overcook the steak.
Taste and adjust seasoning. Garnish with chopped parsley and extra Parmesan. Serve immediately.