Description
This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a flavorful and comforting dish combining tender, spicy steak cubes with perfectly cooked rigatoni pasta tossed in a rich, creamy Parmesan and mozzarella sauce. Perfect for a hearty weeknight meal, it features a blend of Cajun spices that add a smoky kick balanced by the smooth, cheesy sauce.
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 and Cooking Fats
- 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 to prepare for cooking the rigatoni pasta.
- Sear the steak: Pat the steak cubes dry thoroughly, then coat evenly with 1 tablespoon of Cajun seasoning. Heat a skillet over medium-high heat, add olive oil and 1 tablespoon of butter, then sear the steak cubes until they develop a brown crust on all sides. Once browned and cooked to your liking, remove from the skillet and set aside.
- Cook the pasta: Add rigatoni pasta to the boiling salted water and cook until al dente, usually about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water to use in adjusting the sauce consistency later.
- Create the sauce base: In the same skillet used for the steak, reduce heat to medium and add the remaining tablespoon of butter. Sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy whipping cream and stir well, scraping up any browned bits left from searing the steak to incorporate extra flavor into the sauce.
- Melt the cheese: Gradually stir in freshly grated Parmesan cheese and shredded mozzarella cheese (if using) until the sauce is smooth, creamy, and cheesy. Be careful to maintain medium heat to avoid curdling.
- Combine and serve: Add the cooked rigatoni and seared steak cubes back into the skillet with the sauce. Toss everything together gently to evenly coat the pasta and steak. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Taste and adjust with additional Cajun seasoning, salt, and black pepper as needed. Serve hot and enjoy!
Notes
- Use freshly grated Parmesan cheese for a smoother melt and richer flavor in the sauce.
- Reserve pasta water as it contains starch that helps adjust the sauce thickness to your preference.
- Adjust the amount of Cajun seasoning based on your desired spice level.
- Optionally, add shredded mozzarella for extra creaminess in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 135 mg
