Description
A rich and flavorful Cajun Steak Cheesy Rigatoni Parmesan featuring tender seared steak bites tossed in a creamy, cheesy sauce with perfectly cooked rigatoni pasta, finished with fresh parsley for a satisfying and indulgent meal.
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
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
Pasta
- 340 g rigatoni pasta
- Salt, for boiling pasta
Cheese Sauce
- 110 g shredded mozzarella cheese
- 100 g freshly grated Parmesan cheese
- 115 g cream cheese, softened
- 120 ml whole milk
- 360 ml heavy cream
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter
- 0.5 teaspoon Cajun seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook until just tender according to package instructions, about 12-14 minutes. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
- Sear Steak: In a large pan, heat olive oil over medium-high heat until hot. Toss the steak pieces in a bowl with Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper. Sear the steak in the pan, turning occasionally until all sides are dark golden and cooked to your liking, about 6-8 minutes. Midway through cooking, add 1 tablespoon unsalted butter and spoon it over the steak. Remove from pan and let rest.
- Make Cheese Sauce: Using the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in heavy cream, whole milk, and softened cream cheese. Whisk continuously until the cream cheese melts and the sauce is smooth.
- Add Cheeses and Seasoning: Slowly whisk in the shredded mozzarella, grated Parmesan, and 0.5 teaspoon of Cajun seasoning. Continue whisking until the cheese melts fully and the sauce thickens slightly. Taste and adjust salt and freshly ground black pepper as desired. If the sauce becomes too thick, stir in some reserved pasta water to loosen it.
- Combine Pasta and Steak: Toss the cooked rigatoni into the cheese sauce, gently mixing to coat the pasta evenly. Add the seared steak pieces and let everything mingle together on low heat for a few minutes to blend flavors.
- Serve: Spoon the Cajun Steak Cheesy Rigatoni onto plates, top generously with chopped fresh parsley, and serve immediately while hot.
Notes
- Use a good quality steak for the best flavor and tenderness.
- Reserve pasta water to adjust sauce consistency for a silky texture.
- You can substitute rigatoni with penne or another tubular pasta if preferred.
- For a spicier kick, increase the amount of Cajun seasoning to taste.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 840 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 55 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg
