Description
Craving a dish that’s equal parts bold, creamy, and comforting? These juicy Cajun steak bites tossed with rigatoni in a Parmesan cream sauce hit every note—spicy, cheesy, and oh-so-satisfying. It’s a pasta dinner that feels indulgent but comes together without much fuss.
Ingredients
Scale
- 1 lb steak tips (sirloin or ribeye), cut into even cubes
- 10 oz rigatoni pasta
- 1 cup heavy cream
- ¾ cup Parmesan cheese, freshly grated
- 1 tbsp Cajun seasoning (plus a little more if you like heat)
- 2 garlic cloves, finely minced
- 2 tbsp butter, divided
- 1 tbsp olive oil
- Salt and black pepper, to taste
- ½ cup shredded mozzarella or Fontina (optional, for extra gooeyness)
Instructions
- Cook the Steak
- Sprinkle steak cubes generously with Cajun seasoning. Heat a skillet with olive oil and 1 tablespoon of butter over medium-high heat. Once hot, sear the steak until it’s browned on all sides. Transfer to a plate and set aside.
- Boil the Pasta
- Bring a large pot of salted water to a rolling boil. Cook the rigatoni until just al dente. Drain, saving about ½ cup of the cooking water for later.
- Build the Cream Sauce
- Using the same skillet from the steak, melt the remaining butter. Add the garlic and sauté until fragrant—about 30 seconds. Pour in the cream and let it simmer gently.
- Melt in the Cheese
- Whisk in the Parmesan until smooth and creamy. If you’re feeling indulgent, stir in mozzarella or Fontina for extra cheesiness. Season with salt, pepper, and another dash of Cajun seasoning if you want more kick.
- Bring It All Together
- Add the rigatoni to the sauce, tossing until well coated. If the sauce feels too thick, loosen it with a splash of the reserved pasta water. Fold the steak tips back in just before serving so they stay tender.
- Serve and Enjoy
- Spoon into bowls, sprinkle with more Parmesan and fresh black pepper, and serve piping hot.