Ingredients

1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces

10 oz rigatoni pasta

1 cup heavy cream

3/4 cup freshly grated Parmesan cheese

1 tbsp Cajun seasoning (plus more to taste)

2 garlic cloves, minced

2 tbsp butter (divided)

1 tbsp olive oil

Salt and black pepper to taste

1/2 cup shredded mozzarella or Fontina cheese (optional)

Instructions

Step 1: Season the steak tips with Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the steak tips until browned on all sides, then remove from the skillet and set aside.

Step 2: Bring a large pot of salted water to a boil. Cook the rigatoni pasta until al dente according to package instructions. Drain the pasta, reserving 1/2 cup of the pasta water.

Step 3: In the same skillet used for the steak, add the remaining tablespoon of butter. Sauté the minced garlic until fragrant, about 1 minute.

Step 4: Pour in the heavy cream and bring it to a gentle simmer over medium heat.

Step 5: Stir in the grated Parmesan cheese until melted and smooth. If using, add the shredded mozzarella or Fontina cheese. Season the sauce with salt, black pepper, and additional Cajun seasoning to taste.

Step 6: Add the cooked rigatoni to the sauce, tossing gently. Use the reserved pasta water a little at a time to loosen the sauce if it’s too thick.

Step 7: Fold the seared steak tips into the pasta and sauce mixture, combining carefully to avoid breaking up the steak pieces.

Step 8: Serve immediately, garnished with extra Parmesan cheese and freshly cracked black pepper if desired.

Tips & Variations

For more heat, increase the Cajun seasoning or add a pinch of cayenne pepper to the sauce.

Use ribeye for a richer flavor or sirloin for a leaner option.

If you prefer, swap rigatoni for penne or penne rigate for a similar texture.

Fresh parsley or chopped green onions make great garnishes to add color and freshness.

For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.

FAQs

Can I use other cuts of steak instead of sirloin or ribeye?

Yes, you can use other tender cuts like tenderloin or strip steak. Just make sure to cut them into bite-sized pieces and avoid overcooking for the best texture.

Is it okay to make this recipe gluten-free?

Absolutely. Simply substitute the rigatoni with a gluten-free pasta of your choice, and ensure your Cajun seasoning does not contain gluten ingredients.