Description

This delicious Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a hearty and flavorful dish combining tender, spicy steak tips with creamy, cheesy rigatoni pasta. Perfect for a satisfying dinner, it features a robust Cajun seasoning sear on sirloin or ribeye steak tips, tossed into a rich Parmesan and cream sauce with tender pasta, making each bite bursting with bold taste and satisfying textures.

Ingredients

Scale

Steak and Seasoning

1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
1 tbsp Cajun seasoning (plus more to taste)
Salt and black pepper to taste
1 tbsp olive oil
2 tbsp butter (divided)

Pasta

10 oz rigatoni pasta
Water and salt for boiling pasta

Sauce

1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 garlic cloves, minced
1/2 cup shredded mozzarella or Fontina cheese (optional)

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Instructions

Season and Sear Steak: Season the steak tips generously with Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the steak tips and sear until browned on all sides, about 3-5 minutes. Remove the steak from the skillet and set aside.
Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Drain the pasta, reserving 1/2 cup of pasta water for the sauce.
Make Sauce Base: In the same skillet used for the steak, add the remaining tablespoon of butter and sauté the minced garlic over medium heat until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer.
Add Cheeses and Season: Stir in the freshly grated Parmesan cheese until melted and the sauce becomes smooth. If using, add the shredded mozzarella or Fontina cheese to increase creaminess. Season the sauce with salt, black pepper, and additional Cajun seasoning to taste, adjusting the heat level according to preference.
Combine Pasta and Steak: Toss the cooked rigatoni into the creamy cheese sauce, adding reserved pasta water gradually as needed to achieve a silky consistency. Gently fold the seared steak tips back into the sauce and pasta, ensuring even distribution without breaking up the meat.
Serve and Garnish: Plate the Cajun steak tips with cheesy rigatoni immediately, garnished with extra freshly grated Parmesan and a crack of black pepper for finishing touch. Serve hot for the best flavor experience.

Notes

For best results, use tender cuts like sirloin or ribeye for the steak tips.
Adjust Cajun seasoning quantity based on your preferred spice level.
Reserved pasta water helps to loosen the sauce without diluting flavor.
Optional mozzarella or Fontina cheese adds extra creaminess but can be omitted for a sharper Parmesan flavor.
Make sure not to overcook the pasta to keep it al dente and maintain texture in the dish.