Cajun Steak Tips Rigatoni Pasta

Spicy Cajun steak tips meet meltingly creamy rigatoni in this cheesy Parmesan sauce for a dinner that feels luxurious but comes together fast. The Cajun spices add bold flavor to the juicy steak pieces, and the Parmesan sauce clings perfectly to every pasta tube. It is the kind of dish that makes you want to eat slowly just to make it last.

The first time I served this for a Saturday night dinner, nobody said a word until their plates were scraped clean. It became the most requested meal of winter from my family.

Ingredients

• Steak tips: Sirloin or ribeye are classic choices because they stay juicy and soak up the Cajun flavor well. Look for marbled pieces for the richest taste.
• Rigatoni pasta: This tube-shaped pasta holds up well to creamy sauce and allows the steak to nestle into every bite. Choose a bronze-cut or quality Italian brand for best texture.
• Heavy cream: Adds richness and makes the sauce luxuriously smooth. Use the freshest cream for the best results.
• Freshly grated Parmesan cheese: Brings salty depth and helps thicken the sauce. Always grate fresh from a block to ensure it melts properly.
• Cajun seasoning: Lively and just spicy enough. Try to use a blend with smoked paprika and quality dried herbs.
• Garlic cloves: Mincing fresh garlic gives the sauce an aromatic backbone. Skip the jarred kind for brightest flavor.
• Butter: Adds silkiness to the sauce and helps brown the steak. Unsalted butter makes it easy to control the saltiness.
• Olive oil: A high quality extra virgin oil helps create a tasty sear on the steak tips.
• Salt and black pepper: These balance the flavors in both steak and sauce. Fresh cracked black pepper is ideal.
• Shredded mozzarella or Fontina cheese: Optional for extra melty cheese pulls. Choose low moisture mozzarella or imported Fontina for best melt.

Step-by-Step Instructions

Prep and Season:

This step sets the foundation for flavor. Pat steak tips dry with paper towels and sprinkle all sides generously with Cajun seasoning to create a deep crust when seared.

Sear the Steak:

Heat olive oil and one tablespoon of butter in a heavy skillet over medium-high. When hot, add steak tips in a single layer. Sear for two to three minutes per side until deeply browned but still pink in the center. Transfer to a plate and cover loosely to keep warm.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add rigatoni and stir. Cook until just al dente usually about ten minutes then reserve about half a cup of pasta water before draining. This pasta water helps loosen the sauce later and brings silkiness.

Start the Sauce:

Keep the steak pan over medium. Add remaining butter and swirl to coat. Scatter in the minced garlic and gently sauté until just softened and fragrant about thirty to sixty seconds. Do not let it brown.

Simmer Cream:

Pour in the heavy cream and stir scraping any browned bits from the pan bottom. Allow cream to come to a gentle simmer but do not boil as this could split the sauce.

Melt the Cheese:

Slowly add grated Parmesan a bit at a time stirring until smooth and melty. If you want an extra cheesy finish sprinkle in mozzarella or Fontina now. Taste and adjust with salt pepper or more Cajun spice as you prefer.

Combine Ingredients:

Tip the drained rigatoni into the sauce and toss thoroughly. Add a little reserved pasta water as needed to make the sauce glossy and coat the pasta perfectly. Return steak tips and any juices to the pan folding them in gently to keep the pieces tender.

Serve Immediately:

Spoon everything onto plates or a big platter. Finish with another shower of Parmesan and plenty of cracked black pepper.

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My favorite part about this recipe is the Cajun seasoning. I always double batch my own spice mix and keep it in the pantry just for nights like this. My son loves to help me toss the steak tips with seasoning and watch as they hit the pan and smoke up the kitchen.

Storage Tips

Let any leftovers cool completely before refrigerating. Store in airtight containers for up to three days. For reheating add a splash of cream or milk before warming in the microwave or on the stovetop to keep the pasta creamy and soft.

Ingredient Substitutions

No rigatoni on hand Use penne or ziti as they catch the sauce nicely. If you need a lighter option swap heavy cream for half and half but know the sauce will be a bit less rich. Chicken breast or shrimp both work as a substitute for steak just adjust the cook times so they do not overcook.

Serving Suggestions

A fresh green salad with a tangy vinaigrette cuts through the richness on the side. Garlic bread is always a hit for sopping up every last bit of the sauce. For a fun twist I like to sprinkle a little fresh basil or chopped chives on top right before serving.

Where this Dish Comes From

This recipe is a playful twist on classic Cajun flavors meets Italian pasta night. Cajun cuisine hails from Louisiana and is loved for its bold spicy herbaceous blends. Adding it to a cheesy Parmesan sauce gives classic comfort food a hit of warmth and keeps it exciting for families who love pasta.

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Common Questions

→ What cut of steak is best for steak tips?

Sirloin and ribeye are recommended for their tenderness, but any well-marbled, tender beef works well.

→ How spicy is Cajun seasoning?

Cajun seasoning is moderately spicy, but you can adjust the heat by adding more or less to your taste.

→ Can I use another pasta besides rigatoni?

Yes! Penne, ziti, or other sturdy tube-shaped pastas absorb the creamy sauce beautifully.

→ How do I prevent the cheese sauce from clumping?

Use freshly grated cheese and add it gradually to the warm cream, stirring constantly for a smooth finish.

→ Is it necessary to use both Parmesan and mozzarella?

Parmesan adds sharpness while mozzarella brings extra creaminess, but you can use only Parmesan if preferred.