Description
A rich and flavorful dish combining tender Cajun-seasoned steak tips with rigatoni pasta in a creamy, cheesy Parmesan sauce. Perfect for a comforting weeknight dinner with a touch of bold spice.
Ingredients
Scale
Steak
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 1 tbsp Cajun seasoning, plus extra to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter (from the 2 tbsp total)
Pasta & Sauce
- 10 oz rigatoni pasta
- 1 tbsp unsalted butter (remaining from 2 tbsp total)
- 2 cloves garlic, minced
- 1 cup heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
- Salt and black pepper to taste
Instructions
- Boil the water: Bring a large pot of salted water to a rolling boil, preparing it for cooking the rigatoni pasta.
- Sear the steak: Pat the steak cubes dry with paper towels, then coat them evenly with 1 tablespoon of Cajun seasoning. Heat a skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter, then sear the steak cubes until browned on all sides. Once seared, remove the steak from the skillet and set aside.
- Cook the pasta: Add the rigatoni to the boiling salted water and cook until al dente, typically about 10-12 minutes. Before draining the pasta, reserve 1/2 cup of the pasta cooking water to help adjust the sauce consistency later.
- Create the sauce base: In the same skillet used for the steak, melt the remaining 1 tablespoon butter over medium heat. Sauté the minced garlic until fragrant and lightly golden. Pour in the heavy whipping cream, and stir while scraping up any browned bits from the pan to incorporate the deep flavors.
- Melt the cheese: Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese and shredded mozzarella until the sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Combine and serve: Add the drained rigatoni and seared steak cubes to the cheese sauce. Toss everything together gently, adding reserved pasta water a little at a time to reach your preferred sauce consistency. Adjust seasoning with extra Cajun seasoning if desired. Serve immediately for best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for the smoothest melting and best flavor.
- Reserve some pasta cooking water to thin the sauce if it becomes too thick.
- Adjust the amount of Cajun seasoning to control the spice level to your preference.
- Ensure the steak cubes are patted dry before seasoning to achieve a good sear.
- The mozzarella cheese is optional but adds extra creaminess to the sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 630 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
