Cajun Steak Tips with Cheesy Rigatoni
introduction
This dish pairs spicy Cajun steak tips with a creamy, cheesy rigatoni sauce. It is warm, filling, and easy to cook. If you like bold flavors and cream pasta, try a related dish like BBQ chicken with cheesy garlic potatoes to see another way to pair meat and creamy sides.
why make this recipe
Make this recipe when you want a quick, hearty meal. It cooks fast and feeds a few people. The sauce is rich and the Cajun steak gives the pasta a nice kick.
how to make Cajun Steak Tips with Cheesy Rigatoni
Cook the pasta first so it is ready. Sear the seasoned steak tips in a hot pan until browned and done. Use the same pan to make a garlic cream sauce. Stir in Parmesan until the sauce is smooth. Toss the rigatoni in the sauce and add the steak back in. Serve right away.
Ingredients :
- Cajun-seasoned steak tips, about 1 pound
- Rigatoni pasta, about 1 pound
- Parmesan cheese, freshly grated, about 1 cup
- Heavy cream, about 1 cup
- Butter, 2 tablespoons
- Garlic, 2 to 3 cloves, minced
- Olive oil, 2 tablespoons
- Salt and black pepper to taste
- Fresh parsley for garnish
Directions :
- Bring a large pot of well salted water to a boil and cook rigatoni according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium high heat, add the Cajun-seasoned steak tips and sear until browned and cooked through, about 3 to 5 minutes per side. Remove steak to a plate and tent with foil.
- In the same skillet, reduce heat to medium, add butter, and melt. Stir in minced garlic and cook until fragrant.
- Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan.
- Remove from heat and gradually stir in grated Parmesan until the sauce is smooth. If grainy, return to low heat and stir gently.
- Add cooked rigatoni to the skillet, toss to coat in the sauce, and return steak tips to pan, tossing briefly until heated through.
- Plate immediately and garnish with chopped parsley.
how to serve Cajun Steak Tips with Cheesy Rigatoni
Serve hot on plates or in a large bowl. Add extra grated Parmesan on top if you like. A green salad or steamed vegetables make a fresh side.
how to store Cajun Steak Tips with Cheesy Rigatoni
Cool the dish to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on low heat or in the microwave until warm. Add a splash of cream or milk if the sauce is too thick.
tips to make Cajun Steak Tips with Cheesy Rigatoni
- Use hot oil and a hot pan to get a good sear on the steak.
- Do not overcook the pasta; al dente holds up in the sauce.
- Grate fresh Parmesan for the best melt and flavor.
- If the sauce looks grainy, warm it low and stir until smooth. For more Cajun seafood ideas try Cajun shrimp and salmon with garlic sauce.
variation (if any)
- Swap rigatoni for penne or fusilli.
- Use chicken or shrimp instead of steak tips for a milder dish.
- Add diced tomatoes or spinach for extra color and nutrition.
FAQs
Q: Can I use a different pasta?
A: Yes. Penne, fusilli, or ziti work well.
Q: Can I make this ahead?
A: You can cook parts ahead. Keep sauce and steak separate from pasta and warm them together before serving.
Q: How spicy is this dish?
A: The spice level depends on the Cajun seasoning. You can use less for a milder dish.
Q: Can I use low-fat cream or milk?
A: You can, but the sauce will be thinner and less rich. Add a little extra Parmesan to help thicken.
Q: How long do steak tips take to cook?
A: About 3 to 5 minutes per side, depending on size and heat.
Cajun Steak Tips with Cheesy Rigatoni
Ingredients
Method
- Bring a large pot of well salted water to a boil and cook rigatoni according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium high heat, add the Cajun-seasoned steak tips and sear until browned and cooked through, about 3 to 5 minutes per side. Remove steak to a plate and tent with foil.
- In the same skillet, reduce heat to medium, add butter, and melt. Stir in minced garlic and cook until fragrant.
- Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan.
- Remove from heat and gradually stir in grated Parmesan until the sauce is smooth. If grainy, return to low heat and stir gently.
- Add cooked rigatoni to the skillet, toss to coat in the sauce, and return steak tips to pan, tossing briefly until heated through.
- Plate immediately and garnish with chopped parsley.
