Description
This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce recipe combines tender, spicy steak cubes with creamy, cheesy rigatoni for a comforting and indulgent meal. The Cajun-seasoned steak is seared to perfection and tossed in a rich Parmesan and mozzarella sauce that coats the pasta beautifully, making it a perfect dinner for steak and pasta lovers alike.
Ingredients
Scale
Steak and Seasoning
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 1 tbsp Cajun seasoning, plus extra to taste
- Salt and black pepper to taste
Pasta
- 10 oz rigatoni pasta
Sauce Ingredients
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 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)
Instructions
- Boil the water: Bring a large pot of salted water to a rolling boil in preparation for cooking the rigatoni pasta.
- Sear the steak: Pat the steak cubes dry with paper towels, then coat them evenly with 1 tablespoon of Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the steak cubes until they are browned on all sides but not fully cooked through. Remove from the skillet and set aside to retain the flavorful crust.
- Cook the pasta: Add the rigatoni pasta to the boiling salted water and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water to help loosen the sauce later if needed.
- Create the sauce base: In the same skillet used for the steak, add the remaining 1 tablespoon of butter and sauté the minced garlic until fragrant, about 30 seconds. Pour in the heavy whipping cream, stirring well to deglaze the pan and scrape up any browned bits left from searing the steak. Simmer gently to thicken slightly.
- Melt the cheese: Gradually stir in the freshly grated Parmesan and the shredded mozzarella cheese (if using) until the sauce is smooth, creamy, and fully combined.
- Combine and serve: Add the cooked rigatoni and seared steak cubes back into the skillet with the cheese sauce. Toss everything together to coat evenly. Use the reserved pasta water to adjust the sauce consistency as desired. Taste and season with additional Cajun seasoning, salt, and black pepper if needed. Serve immediately for the best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for a smoother melt and richer flavor.
- Reserve some pasta water to help adjust the sauce thickness and ensure it coats the pasta perfectly.
- Feel free to adjust the amount of Cajun seasoning to match your preferred spice level.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 670 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
