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Pat the sirloin steak dry with paper towels. Rub both sides with 2 tablespoons of olive oil, then season generously with kosher salt, black pepper, and garlic powder. Let the steak rest at room temperature for at least 30 minutes, or up to 1 hour, to allow the seasonings to penetrate and the steak to come to room temperature.

Bring a large pot of salted water to a rolling boil for the rigatoni. Cook the rigatoni according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, preheat a grill or grill pan to medium-high heat (about 400-450°F). Grill the steak for 4-6 minutes per side for medium-rare (internal temperature 130-135°F), or to your desired doneness. For medium, aim for 6-8 minutes per side (internal temperature 135-140°F).

Once cooked, transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.

While the steak rests, prepare the spicy creamy rigatoni sauce. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.

Add the minced garlic and red pepper flakes to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.

Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This step deepens the flavor of the tomato paste.

If using, carefully pour in the vodka and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until most of the alcohol has evaporated.

Stir in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.

Reduce the heat to low and stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth and creamy.

Add the cooked rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.

Slice the rested steak against the grain into thin strips. Serve the spicy creamy rigatoni immediately, topped with slices of grilled steak, a sprinkle of fresh basil, and extra grated Parmesan cheese, as desired.


Pat the sirloin steak dry with paper towels. Rub both sides with 2 tablespoons of olive oil, then season generously with kosher salt, black pepper, and garlic powder. Let the steak rest at room temperature for at least 30 minutes, or up to 1 hour, to allow the seasonings to penetrate and the steak to come to room temperature.

Bring a large pot of salted water to a rolling boil for the rigatoni. Cook the rigatoni according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, preheat a grill or grill pan to medium-high heat (about 400-450°F). Grill the steak for 4-6 minutes per side for medium-rare (internal temperature 130-135°F), or to your desired doneness. For medium, aim for 6-8 minutes per side (internal temperature 135-140°F).

Once cooked, transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.

While the steak rests, prepare the spicy creamy rigatoni sauce. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.

Add the minced garlic and red pepper flakes to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.

Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This step deepens the flavor of the tomato paste.

If using, carefully pour in the vodka and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until most of the alcohol has evaporated.

Stir in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.

Reduce the heat to low and stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth and creamy.

Add the cooked rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.

Slice the rested steak against the grain into thin strips. Serve the spicy creamy rigatoni immediately, topped with slices of grilled steak, a sprinkle of fresh basil, and extra grated Parmesan cheese, as desired.
