Description
A decadent and flavorful Cajun Steak Cheesy Rigatoni Parmesan recipe featuring tender steak bites cooked with aromatic spices, tossed in a rich and creamy cheese sauce with mozzarella, Parmesan, and cream cheese, served over perfectly cooked rigatoni pasta and garnished with fresh parsley.
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
Cheese Sauce
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter
- 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
- Prepare Pasta: Start by boiling a large pot of water with a good pinch of salt. Cook the rigatoni pasta until just tender, following the package instructions for timing. Reserve 1 cup of the pasta water before draining and then set the pasta aside.
- Season and Cook Steak: In a bowl, toss the steak bites with Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper. Heat olive oil in a large pan over medium-high heat until hot. Add the steak pieces and sear, turning occasionally, until all sides are dark golden and cooked to your preferred doneness. Midway through cooking, add the butter and spoon it over the steak for extra flavor. Remove the steak from the pan and let it rest.
- Make the Cheese Sauce: Using the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook briefly until fragrant. Stir in the heavy cream, whole milk, and softened cream cheese. Stir continuously until the mixture is melted and smooth.
- Add Cheeses and Seasoning: Slowly add the shredded mozzarella, grated Parmesan, and 0.5 teaspoon Cajun seasoning to the sauce, whisking to combine. Taste the sauce and adjust with salt and freshly ground pepper as desired. If the sauce becomes too thick, add reserved pasta water a little at a time to loosen it.
- Combine Pasta, Sauce, and Steak: Toss the cooked rigatoni directly into the cheese sauce. Add the rested steak pieces and gently mix everything together. Allow to cook on low heat for a few minutes to let the flavors meld together.
- Serve: Scoop the Cajun steak cheesy rigatoni onto plates, garnish generously with chopped fresh parsley, and serve immediately while hot.
Notes
- Use a good quality cut of steak like sirloin or ribeye for tender, juicy pieces.
- If you prefer a spicier dish, feel free to increase the amount of Cajun seasoning or add cayenne pepper.
- Reserving pasta water helps to adjust the sauce consistency perfectly.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 840 calories
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 60 g
- Saturated Fat: 30 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
