Cajun Steak Rigatoni with Cheddar Parmesan Cream Sauce
Ingredients:
1½ pounds beef sirloin steak, cut into strips for searing
12 ounces rigatoni pasta
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
5 garlic cloves, minced
2 teaspoons Cajun seasoning, divided
1 teaspoon smoked paprika
½ teaspoon freshly cracked black pepper
½ teaspoon kosher salt, plus more for pasta water
1¼ cups heavy cream
¾ cup whole milk
2 ounces cream cheese, softened
¾ cup freshly grated Parmesan
1 cup freshly shredded cheddar
½ to 1 cup reserved pasta water, as needed
2 tablespoons chopped fresh parsley
Directions:
1. Bring a large pot of well-salted water to a boil. Cook the rigatoni pasta until just al dente, following the package timing. Reserve 1 cup of pasta water, then drain.
2. Pat the steak very dry and season with Cajun seasoning, smoked paprika, salt, and pepper. Heat the olive oil in a wide skillet over high heat. Sear until a deep brown crust forms and the center reaches 145°F. Transfer to a plate and rest for at least 3 minutes before slicing across the grain.
3. Reduce the skillet to medium, melt 1 tablespoon butter, and cook half the garlic for 30 seconds while scraping up the browned steak fond.
4. Add the remaining butter and garlic. Pour in the heavy cream and milk. Whisk in the softened cream cheese. Simmer gently for 2–3 minutes until the sauce begins to thicken; keep the heat low so the dairy stays smooth.
5. Remove the skillet from direct heat. Add the Parmesan and cheddar gradually, stirring until melted into a thick glossy sauce.
6. Toss the rigatoni pasta through the sauce until it is filling every tube and clinging to every ridge, adding small splashes of pasta water only if needed. Arrange a generous pasta portion beside the rested sirloin steak; spoon the seasoned pan juices over the protein and finish both portions with the listed herbs.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
