Description
A quick and indulgent weeknight dinner featuring al dente rigatoni in a creamy Parmesan sauce topped with spicy Cajun steak tips.
Ingredients
- 1 lb Cajun-seasoned steak tips (flank, sirloin, or tri-tip, cut into bite-sized pieces)
- 8 oz rigatoni pasta (or penne; use gluten-free if needed)
- 2 cups heavy cream (can substitute 1 1/2 cups half-and-half + 1/2 cup cream for a lighter sauce)
- 1 cup grated Parmesan cheese (freshly grated for best melt and flavor)
- 2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp butter for extra richness)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for extra heat)
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- While pasta cooks, pat steak tips dry and toss with a light sprinkle of salt, pepper, garlic powder, onion powder, and cayenne (if using).
- Heat a large skillet over medium-high heat and add olive oil. When shimmering, add steak tips in a single layer—don’t crowd the pan. Sear 2–3 minutes per side until browned and cooked to your liking.
- Remove steak to a plate and tent loosely with foil.
- Reduce heat to medium-low. Pour the heavy cream into the same skillet, scraping up browned bits. Bring the cream to a gentle simmer.
- Remove skillet from heat and stir in the grated Parmesan gradually until melted and silky. If sauce is too thick, whisk in some reserved pasta water.
- Return the steak tips to the skillet and add cooked rigatoni. Toss gently to coat everything in sauce and warm through for 1–2 minutes. Adjust seasoning as needed.
- Serve immediately, finishing with extra grated Parmesan and a crack of black pepper.
Notes
Serve with a crisp green salad or garlic bread for a complete meal. For spicy food enthusiasts, feel free to increase the cayenne pepper.