Rigatoni Steak Strip Ragu with Crispy Tomatoes & Parmesan Recipe
A hearty and flavorful Rigatoni Steak Strip Ragu featuring tender steak strips cooked with bell peppers and mushrooms in a rich marinara sauce, finished with roasted garlic herb butter, Parmesan cheese, and topped with crispy cherry tomatoes for an added crunch. This dish offers a perfect balance of savory meatiness and fresh vegetable flavors, ideal for a cozy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 5 oz rigatoni
Meat
- 10 oz steak strips (or substitute ground beef or plant-based burger)
Vegetables & Sauces
- 1 red bell pepper, diced
- 4 oz button mushrooms, quartered
- 4 oz marinara sauce
- ½ oz crispy cherry tomatoes, crushed
Fats & Seasonings
- ¾ oz roasted garlic & herb butter
- 1 tsp garlic salt
- ¼ tsp red pepper flakes (optional)
- 4 tsp olive oil
- Salt and black pepper, to taste
Cheese
- 1 oz shredded Parmesan cheese
Instructions
- Cook the pasta: Bring a medium pot of salted water to a boil. Add the rigatoni and cook until al dente, about 11–13 minutes. Reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
- Prepare the vegetables: Dice the red bell pepper into small pieces. Quarter the mushrooms. Crush the crispy cherry tomatoes in their bag or with your hands and set aside.
- Cook the steak: Pat the steak strips dry and chop them into bite-size pieces if needed. Season with salt and black pepper. Heat 2 tsp olive oil in a medium pot over medium-high heat. Add the steak and cook, stirring occasionally, until browned and cooked through, about 4–6 minutes. Transfer the steak to a plate and let it rest for 3 minutes. Keep the pot for the sauce.
- Make the ragu sauce: Return the pot to medium heat and add 2 tsp olive oil. Add the bell pepper, mushrooms, and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, about 4–6 minutes. Stir in the marinara sauce and garlic salt. Add the cooked steak back to the pot and bring to a gentle simmer.
- Combine and finish: Add the cooked pasta and ¼ cup reserved pasta water to the sauce. Cook for 3–5 minutes, stirring occasionally, until the sauce thickens slightly and coats the pasta. If the sauce becomes too thick, add more pasta water 1 tablespoon at a time until the desired consistency is reached. Remove from heat and stir in the roasted garlic herb butter and half of the Parmesan until melted and creamy.
- Serve: Divide the pasta into bowls. Top with the crushed crispy tomatoes and the remaining Parmesan cheese.
Notes
- Use ground beef or a plant-based burger substitute in place of steak strips if preferred.
- Reserve pasta water carefully as it helps in adjusting sauce consistency.
- Adjust red pepper flakes according to desired spice level or omit for mild flavor.
- Be sure not to overcook rigatoni to keep a firm texture.
- Letting the steak rest keeps it juicy and tender.
- The crispy cherry tomatoes add a unique texture and burst of flavor; they can be replaced with fresh cherry tomatoes if unavailable, though the texture will differ.
