1. Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, season the steak bites generously with salt, pepper, and dried Italian herbs.
3. Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear, undisturbed, for 2-3 minutes to develop a nice crust. Flip and cook for another 2 minutes for medium-rare, or longer to your liking. Remove steak from skillet and set aside.
4. Reduce heat to medium, add 2 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
5. Add the cooked rigatoni to the skillet along with the reserved pasta water and heavy cream. Stir gently to combine and heat through.
6. Sprinkle in mozzarella and Parmesan cheeses, stirring constantly until the cheese melts and the sauce becomes creamy and coats the pasta beautifully.
7. Return the steak bites to the skillet, gently folding them into the cheesy rigatoni. Add the remaining 2 tablespoons of butter and toss until everything is glossy and well combined.
8. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

When I make this dish with Ouma, we always pause at step 7, savoring the smell and sharing a smile—knowing that the best meals come from that moment just before everything comes together. Mama Lou taught me that patience in the kitchen pays off in flavor and in memory.