Description
This Cajun Steak Cheesy Rigatoni Parmesan recipe combines juicy, spiced steak pieces with creamy, cheesy rigatoni pasta for a rich and satisfying meal full of bold flavors and comforting textures.
Ingredients
Scale
Steak and Seasoning
- 680 g sirloin or ribeye steak tips, cut into bite-sized pieces
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter (for basting steak)
Cheesy Sauce
- 4 garlic cloves, minced
- 360 ml heavy cream
- 120 ml whole milk
- 115 g cream cheese, softened
- 110 g shredded mozzarella cheese
- 100 g freshly grated Parmesan cheese
- 0.5 teaspoon Cajun seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Pasta
- 340 g rigatoni pasta
Garnish
- Fresh parsley, chopped
Instructions
- Cook the pasta: Start by boiling a large pot of salted water. Add the rigatoni and cook according to package instructions until just tender. Reserve 1 cup of the pasta water before draining and set the pasta aside.
- Season and sear the steak: In a bowl, mix the steak pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak and sear until all sides develop a dark golden crust and are cooked to your desired doneness. Midway through cooking, add 2 tablespoons of butter and spoon it over the steak. Once done, remove the steak from the pan and let it rest.
- Make the creamy sauce: Using the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant. Stir in the heavy cream, milk, and softened cream cheese until melted and smooth.
- Add cheeses and seasoning: Slowly whisk in the mozzarella, Parmesan, and 0.5 teaspoon Cajun seasoning into the sauce. Taste and adjust seasoning with salt and freshly ground black pepper as needed. If the sauce becomes too thick, add reserved pasta water a little at a time to loosen it.
- Combine pasta and steak: Toss the cooked rigatoni directly into the cheesy sauce gently to coat. Add the rested steak pieces and mix everything together. Let everything simmer gently on low heat for a few minutes to allow flavors to meld.
- Serve: Spoon the cheesy steak rigatoni onto plates, generously garnish with chopped fresh parsley, and serve immediately while hot.
Notes
- Use ribeye for richer flavor, or sirloin for leaner steak pieces.
- Spooning butter over the steak while cooking adds flavor and moisture.
- Reserve pasta water to adjust sauce consistency easily.
- For extra kick, increase Cajun seasoning slightly.
- Garnish with fresh parsley for a bright finish and color contrast.
- Let the steak rest after cooking to keep it juicy and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 840 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 60 g
- Saturated Fat: 30 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg
