This Cajun steak tips in cheesy rigatoni Parmesan sauce is rich, creamy, and packed with bold flavor. I love how the Cajun-spiced steak adds heat and depth while the rigatoni soaks up every bit of the cheesy Parmesan sauce. It feels like comfort food with a little attitude, and it’s one of those meals I turn to when I want something hearty and satisfying.
Why You’ll Love This Recipe
I love this recipe because it delivers big flavor without feeling complicated. The steak cooks quickly, the sauce comes together in one pan, and the pasta ties everything together beautifully. I also enjoy how customizable it is, since I can adjust the spice, the cheese, or even add vegetables depending on what I’m craving.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
10 oz rigatoni pasta
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1 tbsp Cajun seasoning, plus more to taste
2 garlic cloves, minced
2 tbsp butter, divided
1 tbsp olive oil
Salt to taste
Black pepper to taste
1/2 cup shredded mozzarella or Fontina cheese (optional)
Directions
I begin by seasoning the steak tips evenly with Cajun seasoning. I heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, I sear the steak tips until browned on all sides, then remove them from the skillet and set them aside.
Next, I cook the rigatoni in a large pot of salted boiling water until al dente. I drain the pasta and reserve about 1/2 cup of the pasta water for later.
Using the same skillet, I melt the remaining butter and sauté the minced garlic until fragrant. I pour in the heavy cream and let it come to a gentle simmer. I stir in the Parmesan cheese until the sauce becomes smooth and creamy. If I want extra richness, I add the mozzarella or Fontina at this point. I season the sauce with salt, black pepper, and additional Cajun seasoning if needed.
I add the cooked rigatoni to the sauce and toss until well coated, using a bit of reserved pasta water if the sauce feels too thick. Just before serving, I gently fold the steak tips back into the pasta so they stay tender and juicy.
Servings And Timing
This recipe makes about 4 servings.
Prep time is approximately 10 minutes, and cook time is about 25 minutes.
Variations
I sometimes switch out the rigatoni for penne or fusilli if that’s what I have available. When I want more depth, I add sautéed mushrooms or onions to the sauce. For extra heat, I increase the Cajun seasoning or add a pinch of red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the pasta gently on the stovetop or in the microwave with a splash of cream or milk to keep the sauce smooth and creamy.
FAQs
Can I Use A Different Pasta Shape?
I like using penne or fusilli since they hold the sauce well.
How Spicy Is This Recipe?
I find it moderately spicy, but I easily control the heat by adjusting the Cajun seasoning.
Can I Make This Dish Ahead Of Time?
I prepare the steak and sauce ahead if needed, but I always cook the pasta fresh for the best texture.
What Can I Serve With This Pasta?
I usually pair it with a simple green salad or garlic bread to balance the richness.
Can I Reduce The Creaminess?
I sometimes use slightly less cream and thin the sauce with pasta water for a lighter version.
Conclusion
This Cajun steak tips in cheesy rigatoni Parmesan sauce is one of my favorite meals when I want bold flavors and comforting textures in one dish. I love how easy it is to make and how satisfying it feels every time I serve it. It’s a recipe I know I’ll keep coming back to.
This Cajun steak tips in cheesy rigatoni Parmesan sauce is a creamy, bold, and satisfying pasta dish that combines seared Cajun-spiced steak tips with rich Parmesan cream sauce and hearty rigatoni pasta.
Total Time:35 minutes
Yield:4 servings
Ingredients
1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
10 oz rigatoni pasta
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1 tbsp Cajun seasoning, plus more to taste
2 garlic cloves, minced
2 tbsp butter, divided
1 tbsp olive oil
Salt to taste
Black pepper to taste
1/2 cup shredded mozzarella or Fontina cheese (optional)
Instructions
Season steak tips evenly with Cajun seasoning.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the steak tips until browned on all sides, then remove and set aside.
Cook rigatoni in a large pot of salted boiling water until al dente. Drain and reserve 1/2 cup of pasta water.
In the same skillet, melt the remaining butter and sauté minced garlic until fragrant.
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese until the sauce is smooth and creamy. Add mozzarella or Fontina if using.
Season the sauce with salt, pepper, and more Cajun seasoning if desired.
Add cooked rigatoni to the sauce and toss to coat, using reserved pasta water to adjust thickness if needed.
Fold in steak tips gently and serve immediately.
Notes
Use freshly grated Parmesan for the best melt and flavor.
Adjust Cajun seasoning for more or less heat.
Add vegetables like mushrooms or onions for extra depth.
Leftovers can be stored in the fridge for up to 3 days.
Reheat with a splash of cream or milk to keep the sauce smooth.
