Description
This Cajun Steak Cheesy Rigatoni Parmesan is a rich and flavorful pasta dish combining tender, spiced steak bites with creamy Parmesan sauce. Perfect for a satisfying dinner, it features al dente rigatoni tossed in a velvety garlic cream sauce and topped with juicy Cajun-seasoned steak cubes. Ready in just 30 minutes, this recipe blends bold Cajun flavors with classic Italian elements for a deliciously comforting meal.
Ingredients
Scale
Pasta
- 400g rigatoni pasta
- Salt, to taste
Steak and Seasoning
- 400g sirloin or ribeye steak, cubed
- 2 tablespoons Cajun seasoning
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes. Drain the pasta, reserving half a cup of the pasta water for later use.
- Season and Sear Steak: Season the cubed steak generously with Cajun seasoning, salt, and black pepper. Heat olive oil and butter in a large skillet over high heat. Sear the steak cubes on all sides until browned and cooked to your preferred doneness, about 2-3 minutes per side. Remove the steak from the skillet and set aside.
- Prepare Sauce: Reduce the heat to medium in the same skillet. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, scraping the browned bits from the bottom of the pan to incorporate the flavor. Let the cream simmer gently for 2-3 minutes.
- Add Parmesan Cheese: Whisk the grated Parmesan cheese into the cream sauce until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Toss Pasta in Sauce: Add the cooked rigatoni into the skillet with the sauce. Toss well to coat all the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
- Serve: Plate the cheesy rigatoni and top with the seared Cajun steak bites. Sprinkle extra grated Parmesan and freshly ground black pepper over the top. Serve immediately while hot and enjoy.
Notes
- Use sirloin or ribeye steak for best tenderness and flavor.
- Make sure not to overcook the steak to maintain juiciness.
- Reserve pasta water to help loosen and emulsify the sauce if it becomes too thick.
- Adjust Cajun seasoning to your spice preference.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
