Description
This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce recipe combines tender, spicy steak cubes with a rich and creamy Parmesan sauce over perfectly cooked rigatoni pasta. Seasoned with bold Cajun spices and finished with melted mozzarella for extra creaminess, this dish is a comforting and flavorful meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Steak
- 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
Pasta
- 10 oz rigatoni pasta
- Salt (for pasta water)
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)
- Salt and black pepper to taste
Instructions
- Boil the water: Bring a large pot of salted water to a rolling boil, preparing to cook the rigatoni pasta.
- Sear the steak: Pat the steak cubes dry, then coat them evenly with 1 tablespoon of Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat, then sear the steak cubes until browned on all sides. Remove from skillet and set aside.
- Cook the pasta: Add the rigatoni to the boiling water and cook according to package instructions until al dente, about 9-11 minutes. Before draining, reserve 1/2 cup of pasta water to adjust the sauce consistency later.
- Create the sauce base: In the same skillet used for the steak, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy whipping cream, scraping up any browned bits from the bottom of the pan to incorporate their flavors.
- Melt the cheese: Stir in the freshly grated Parmesan cheese and shredded mozzarella until the sauce is smooth and creamy.
- Combine and serve: Return the cooked steak cubes to the skillet with the sauce and add the drained rigatoni. Toss everything together to evenly coat the pasta and steak with the cheesy Cajun sauce. If the sauce is too thick, adjust the consistency by gradually adding the reserved pasta water. Season with additional Cajun seasoning, salt, and black pepper to taste. Serve immediately.
Notes
- Use freshly grated Parmesan for a smoother, creamier melting experience in the sauce.
- Reserving pasta water helps you thin out the sauce and bind it better to the pasta.
- Adjust the amount of Cajun seasoning according to your preferred spice heat level.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg
