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Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce

A bold and indulgent fusion dish featuring tender, spice-seared steak tips nestled in a ridged rigatoni pasta. The sauce is a velvety, pepper-flecked Parmesan cream built on the 'fond' of the seared beef for maximum flavor depth.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern-Italian Fusion
Ingredients Equipment Method Notes

Ingredients
  

The Cajun Steak
  • 1 lb steak tips Sirloin or Ribeye, cut into 1-inch cubes.
  • 2 tbsp Cajun seasoning Divided use.
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
The Cheesy Pasta
  • 12 oz rigatoni pasta Must be 'rigate' (ridged).
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese Freshly grated.
  • 3 cloves garlic Minced.
  • 0.5 cup reserved pasta water
  • to taste salt and black pepper

Equipment

  • Heavy Skillet (Cast Iron preferred)
  • Pasta Pot
  • Microplane or Fine Grater

Method
 

  1. Toss the steak tips with 1 tablespoon of Cajun seasoning. In a heavy skillet, heat olive oil and 1 tablespoon of butter over medium-high heat until shimmering.
  2. Sear the steak tips in batches to achieve a dark, caramelized crust (Maillard reaction). Remove from the pan while the center is still medium-rare. Set aside.
  3. Boil rigatoni in heavily salted water until al dente. Reserve at least 1/2 cup of starchy pasta water before draining.
  4. In the same steak skillet, add the minced garlic and sauté for 1 minute, scraping up the browned 'fond'. Pour in the heavy cream and the remaining 1 tablespoon of Cajun seasoning.
  5. Bring the cream to a gentle simmer. Reduce heat to low and whisk in the freshly grated Parmesan until the sauce is glossy and smooth.
  6. Toss the cooked rigatoni into the sauce. Add reserved pasta water a spoonful at a time if the sauce needs loosening to coat the ridges.
  7. Gently fold the seared steak tips back into the pan. Serve immediately with extra black pepper and Parmesan.

Notes

Sofia's Pro Tip: The secret to restaurant-quality sauce is the 'Fond Management'. Do not wash the skillet after searing the steak! Those browned bits are packed with concentrated beef flavor and Cajun spices that emulsify into the cream for a deeper, more complex sauce.