Begin by cooking the rigatoni pasta according to the package instructions until it’s al dente. Drain and set it aside.

Heat the olive oil in a large skillet over medium-high heat.

Season the steak tips generously with Cajun seasoning, salt, and pepper.

Add the steak tips to the skillet, cooking them until they’re nicely browned and reach your desired doneness. Remove them from the skillet and allow them to rest.

In the same skillet, pour in the heavy cream and bring it to a gentle simmer.

Gradually stir in the grated Parmesan cheese, mixing until it’s melted and smooth.

Add the cooked rigatoni and the reserved steak tips back into the skillet. Toss everything together until the pasta is well-coated with the sauce.

Serve hot, garnished with fresh parsley.