Ingredients
Equipment
Method
- Boil the rigatoni in a large pot of salted water according to package directions until al dente, reserving half a cup of water before draining.
- Pat the steak cubes dry with paper towels and toss them in a bowl with 1.5 tablespoons of Cajun seasoning until fully coated. Removing moisture helps the meat develop a better crust.
- Heat the olive oil in a large skillet over high heat and sear the steak bites for 2-3 minutes per side until browned but still tender inside.
- Remove the steak from the skillet and set aside on a plate; reduce heat to medium and melt the butter in the same pan. Keeping the drippings adds flavor to the sauce.
- Sauté the minced garlic in the butter for 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
- Pour in the heavy cream and remaining Cajun seasoning, letting it simmer gently for 3-4 minutes until it slightly thickens. You will see bubbles slow down as the cream reduces.
- Stir in the grated Parmesan cheese until melted and smooth, adding a splash of reserved pasta water if the sauce becomes too thick.
- Toss the cooked rigatoni and steak bites back into the sauce, stirring until everything is evenly coated and heated through.
Nutrition
Notes
Grate your own Parmesan cheese from a block for the smoothest melt; pre-shredded bags often contain anti-caking agents that result in a grainy sauce.