Description
A flavorful dish featuring tender Cajun-seasoned steak tips served in a rich and creamy rigatoni Parmesan sauce, combining spicy, cheesy, and savory elements for a satisfying meal.
Ingredients
Scale
Steak and Seasoning
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 1 tbsp Cajun seasoning, plus extra to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- Salt and black pepper to taste
Pasta
- 10 oz rigatoni pasta
Sauce
- 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)
Instructions
- Boil the water: Bring a large pot of salted water to a boil to prepare for cooking the rigatoni pasta.
- Sear the steak: Pat the steak cubes dry, coat them evenly with Cajun seasoning, then sear them in a hot skillet with olive oil and 1 tablespoon of butter until browned and cooked to your liking. Remove the steak from the skillet and set aside.
- Cook the pasta: Add rigatoni to the boiling water and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water then drain the rigatoni.
- Create the sauce base: In the same skillet, melt the remaining 1 tablespoon of butter and sauté the minced garlic until fragrant. Pour in the heavy whipping cream and use a spatula to scrape up any browned bits left from cooking the steak to incorporate extra flavor.
- Melt the cheese: Stir in the freshly grated Parmesan cheese and shredded mozzarella (if using) into the cream mixture until the sauce is smooth and creamy.
- Combine and serve: Toss the cooked rigatoni pasta and seared steak cubes with the cheese sauce. Add reserved pasta water a little at a time if needed to adjust the sauce to your preferred consistency. Season with additional Cajun seasoning, salt, and black pepper to taste, then serve immediately.
Notes
- Use freshly grated Parmesan cheese for a smoother, more flavorful sauce.
- Reserve some pasta water to easily adjust the thickness of the sauce as needed.
- Adjust the amount of Cajun seasoning based on your preferred heat and spice level.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: forty-five g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 130mg
