Cajun Steak Rigatoni with Creamy Parmesan Sauce
A showstopper weeknight meal featuring tender, seared bites of steak and hearty rigatoni pasta enveloped in a luxuriously creamy, cheesy sauce. This dish balances a bold, smoky Cajun spice with rich, comforting flavors for a restaurant-quality experience at home.
Equipment
- Large pot
- Large, heavy-bottomed skillet or Dutch oven
- Colander
- Cutting board
- Chef's knife
- Small bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 1 lb rigatoni pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning, divided
- ½ cup chicken broth
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Pat the steak cubes completely dry with a paper towel. In a small bowl, toss the steak with 1 tablespoon of Cajun seasoning, a generous pinch of salt, and black pepper until evenly coated.
- Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water. Drain the pasta and set aside.
- While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is foaming, add the steak in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until a deep brown crust forms. Remove the steak to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Add the diced onion and cook for 4-5 minutes until softened and translucent.
- Stir in the minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for another minute until fragrant.
- Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
- Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Bring the sauce to a gentle simmer (do not boil) and cook for 3-4 minutes, allowing it to thicken.
- Turn off the heat. Gradually stir in the freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper if needed.
- Add the drained rigatoni and the seared steak (along with any accumulated juices) to the skillet. Toss gently to coat everything in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
- Garnish with fresh parsley and serve immediately.
Notes
Variations & Tips:
- Protein Swaps: For a more decadent dish, use ribeye or New York strip steak. Smoked andouille sausage, browned after the steak, is also a fantastic addition.
- Vegetable Additions: Sauté sliced bell peppers or mushrooms with the onions for extra flavor and texture.
- Sauce Enhancements: For added complexity, deglaze the pan with a splash of dry white wine after cooking the garlic, and let it reduce before adding the broth. You can also swap half the Parmesan for smoked Gouda or sharp white cheddar.
- Critical Tips: Do not overcook the steak during the initial sear; it will finish cooking in the sauce. Always reserve the starchy pasta water, as it is essential for creating a smooth, emulsified sauce. Avoid boiling the sauce after adding the cream and cheese to prevent it from separating.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce.
- Protein Swaps: For a more decadent dish, use ribeye or New York strip steak. Smoked andouille sausage, browned after the steak, is also a fantastic addition.
- Vegetable Additions: Sauté sliced bell peppers or mushrooms with the onions for extra flavor and texture.
- Sauce Enhancements: For added complexity, deglaze the pan with a splash of dry white wine after cooking the garlic, and let it reduce before adding the broth. You can also swap half the Parmesan for smoked Gouda or sharp white cheddar.
- Critical Tips: Do not overcook the steak during the initial sear; it will finish cooking in the sauce. Always reserve the starchy pasta water, as it is essential for creating a smooth, emulsified sauce. Avoid boiling the sauce after adding the cream and cheese to prevent it from separating.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce.