Cajun Steak Cheesy Rigatoni (Printable Recipe)
Bold Cajun steak meets creamy, cheesy rigatoni with Parmesan and a touch of spice in this hearty dish.
# Ingredients You'll Need:
→ Steak
01 -
450 g steak tips (sirloin or ribeye), cut into bite-sized pieces
→ Pasta
02 -
285 g rigatoni pasta
→ Sauce
03 -
240 ml heavy cream
04 -
75 g freshly grated Parmesan cheese
05 -
12 g Cajun seasoning, plus more to taste
06 -
2 garlic cloves, minced
07 -
28 g butter, divided
08 -
15 ml olive oil
09 -
Salt and black pepper, to taste
10 -
60 g shredded mozzarella or Fontina cheese (optional)
# Steps to Follow:
01 -
Season steak tips thoroughly with Cajun seasoning. Heat olive oil and half the butter in a large skillet over medium-high heat. Add steak in a single layer and sear, turning once, until deeply browned on all sides, about two to three minutes. Remove steak from skillet and keep warm.
02 -
Bring a large pot of salted water to a boil. Add rigatoni and cook al dente according to package instructions, stirring occasionally. Before draining, reserve ½ cup of pasta cooking water. Drain rigatoni and set aside.
03 -
In the same skillet used for steak, add remaining butter over medium heat. Add minced garlic and sauté, stirring constantly, until fragrant but not browned, about 30 to 60 seconds. Pour in heavy cream and simmer gently until sauce thickens slightly and absorbs steak flavors.
04 -
Whisk freshly grated Parmesan into the simmering cream until melted and sauce is creamy. Optionally, add shredded mozzarella or Fontina and stir until melted. Adjust seasoning with additional Cajun spice, salt, and black pepper as desired.
05 -
Add drained rigatoni directly into the sauce and toss to coat evenly. Stir in reserved pasta water a little at a time to achieve a silky consistency. Gently fold in seared steak tips, taking care to maintain juiciness and crust.
06 -
Plate warm rigatoni topped with extra Parmesan cheese and freshly cracked black pepper. Serve hot for optimal flavor and texture.
# Extra Tips:
01 -
Let steak rest briefly after searing to retain juices. Salt pasta water generously to season pasta from within. Melt cheese slowly in sauce to ensure creamy texture.
02 -
Store leftovers in an airtight container refrigerated for up to three days. Reheat gently with a splash of cream or milk to maintain sauce creaminess.