Description
A bold and creamy dinner plate featuring tender Cajun-seasoned steak and rigatoni pasta smothered in a luscious Parmesan cheese sauce. It’s a hearty, flavor-packed dish perfect for weeknights or special dinners.
Ingredients
Scale
- 1 lb sirloin or ribeye steak, cut into cubes
- 12 oz rigatoni pasta
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese (optional)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 1/2 tbsp Cajun seasoning (adjust to taste)
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain and reserve 1/4 cup of pasta water.
- Pat steak cubes dry and season with Cajun seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high. Sear steak cubes in batches until browned on all sides and cooked to desired doneness. Set aside.
- In a separate skillet, melt butter over medium heat. Sauté minced garlic until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat and stir in Parmesan and cheddar cheese until melted and smooth.
- Add additional Cajun seasoning to taste. Adjust salt as needed.
- Toss cooked rigatoni into the cheese sauce. Stir gently to coat, adding pasta water if sauce needs thinning.
- Serve rigatoni alongside the seared steak bites. Garnish with extra Parmesan or black pepper if desired.