Description
This Cajun Steak Cheesy Rigatoni Parmesan is a hearty and flavorful dish featuring juicy Cajun-spiced steak bites mixed into a creamy, cheesy rigatoni pasta. With a blend of mozzarella, Parmesan, and cream cheese in the sauce, accented by smoked paprika and garlic, this recipe delivers a rich and satisfying meal perfect for dinner.
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
- Fresh parsley, chopped (for garnish)
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
Pasta
- 340 g rigatoni pasta
Instructions
- Boil Pasta. Start by boiling a large pot of water with a good pinch of salt. Add the rigatoni pasta and cook until just tender according to the package instructions. Reserve one cup of pasta water before draining the pasta and then set the pasta aside.
- Season and Sear Steak. In a bowl, combine the steak pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat. Add the seasoned steak and sear, turning occasionally until all sides are golden brown and cooked to your liking. About halfway through cooking, add butter and spoon it over the steak to enhance flavor. Remove steak from pan and let it rest.
- Prepare Cheese Sauce. Using the same skillet, melt two tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about one minute. Stir in heavy cream, whole milk, and softened cream cheese, mixing until everything is melted and the sauce is smooth.
- Add Cheeses and Seasoning. Slowly whisk in shredded mozzarella, freshly grated Parmesan cheese, and additional Cajun seasoning. Taste and adjust seasoning with salt and freshly ground black pepper as needed. If the sauce becomes too thick, add a bit of the reserved pasta water to reach desired consistency.
- Combine Pasta, Steak, and Sauce. Toss the cooked rigatoni pasta into the cheese sauce gently. Then fold in the rested steak pieces. Allow everything to mingle together over low heat for a few minutes, so flavors meld and the dish becomes warm throughout.
- Serve and Garnish. Plate the creamy Cajun steak rigatoni and generously sprinkle with chopped fresh parsley. Serve immediately while hot for the best experience.
Notes
- For a spicier kick, increase Cajun seasoning slightly but adjust carefully to avoid overpowering the dish.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream.
- Use fresh grated Parmesan for the best melting quality and flavor.
- Allow the steak to rest after cooking to retain juices and tenderness.
- If you want a gluten-free option, substitute rigatoni with gluten-free pasta but note that cooking times may vary.
- Reserve pasta water when draining to thin out the sauce if it gets too thick.
- Fresh parsley garnish adds a pleasant color contrast and fresh herb flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 840 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 60 g
- Saturated Fat: 25 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 180 mg
