Description
Juicy, Cajun-spiced steak tips tossed with rigatoni in a silky Parmesan cream sauce—comforting, cheesy, and weeknight-easy with a satisfying kick.
Ingredients
1 lb (450 g) steak tips (sirloin or ribeye), cut bite-size
12 oz (340 g) rigatoni
1 tbsp olive oil
2 tbsp unsalted butter, divided
1–1½ tbsp Cajun seasoning, plus more to taste
3 cloves garlic, minced
1 cup (240 ml) heavy cream
1 cup (90–100 g) freshly grated Parmesan cheese
1/2–3/4 cup reserved hot pasta water (as needed)
Salt and freshly ground black pepper, to taste
Optional: 1/2–1 cup (55–110 g) shredded mozzarella or Fontina for extra melt
Instructions
- Boil pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente; reserve 1 cup pasta water, then drain.
- Sear steak tips: Pat steak dry. Toss with 1–1½ tbsp Cajun seasoning, a pinch of salt, and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear steak in a single layer 2–3 minutes per side until browned and just cooked through. Transfer to a plate (keep juices).
- Start the sauce: Reduce heat to medium. Add remaining 1 tbsp butter to the same skillet. Stir in garlic and cook 30 seconds until fragrant.
- Make it creamy: Pour in heavy cream; simmer gently 2–3 minutes. Stir in Parmesan until smooth. Season with salt, pepper, and a pinch more Cajun seasoning. Adjust thickness with splashes of reserved pasta water to a glossy, coating consistency. (Stir in optional mozzarella/Fontina to melt.)
- Toss & finish: Add drained rigatoni to the sauce and toss to coat. Return steak (and any juices) to the pan; fold gently and simmer 1–2 minutes to meld. Thin with more pasta water if needed. Taste and adjust salt, pepper, and Cajun seasoning.
- Serve: Plate immediately while hot and saucy.
Notes
Steak tips: For best browning, work in batches and avoid crowding. Medium-rare fans can pull the steak a touch early; it will warm through in the sauce.
Sauce control: Keep the cream at a gentle simmer (not a hard boil) to prevent splitting; use pasta water to loosen if it tightens.
Pasta swaps: Penne, ziti, or fusilli all hold the sauce well.
Veg add-ins: Sauté mushrooms or onions after the garlic, or wilt in spinach at the end.
Heat level: Reduce Cajun seasoning for mild, or add extra plus a pinch of red pepper flakes for more kick.
Make-ahead: Sear steak and make sauce up to 1 day ahead; rewarm gently and cook pasta fresh for best texture.
Storage: Refrigerate in an airtight container up to 3 days. Reheat gently with a splash of cream or milk. Freezing not recommended.
Gluten-free option: Use GF rigatoni and ensure your Cajun blend is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 820
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 44 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 165 mg