Description
This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a flavorful and comforting dish that combines tender, spicy steak cubes with perfectly cooked rigatoni pasta enveloped in a rich and creamy Parmesan and mozzarella sauce. It’s a perfect meal for those who love a bit of spice balanced with luscious, cheesy goodness.
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, preparing to cook the rigatoni pasta until al dente.
- Sear the steak. Pat the steak cubes dry with paper towels to ensure proper browning. Coat them evenly with 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 rich brown crust on all sides. Remove the steak from the skillet and set aside.
- Cook the pasta. Add the rigatoni to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water to help adjust the sauce later.
- Create the sauce base. In the same skillet used for the steak, reduce heat to medium and add the remaining 1 tablespoon of butter. Sauté the minced garlic until fragrant, about 30 seconds to 1 minute. Pour in the heavy whipping cream and use a spatula to scrape up the flavorful browned bits from the skillet bottom to infuse the sauce with extra taste.
- Melt the cheese. Gradually stir in the freshly grated Parmesan cheese and the shredded mozzarella cheese until the sauce becomes smooth, creamy, and slightly thickened.
- Combine and serve. Toss the drained rigatoni and seared steak cubes into the cheesy sauce, mixing well to coat everything evenly. If the sauce is too thick, adjust the consistency by gradually adding the reserved pasta water. Taste and season with extra Cajun seasoning, salt, and black pepper as desired. Serve immediately while hot.
Notes
- Use freshly grated Parmesan cheese for a smoother, better melting sauce.
- Reserve some pasta water before draining to adjust the sauce thickness perfectly.
- Adjust the amount of Cajun seasoning to suit your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 700mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
