Bold Cajun Steak with Cheesy Rigatoni and Parmesan Sauce (Print version)

Seared Cajun steak tips folded into rigatoni with a rich Parmesan mozzarella sauce and a fresh parsley finish.

# Ingredients:

For the steak

01 - 1 1/2 lb (680 g) sirloin steak tips, cut into 1-inch pieces
02 - 1 1/2 teaspoons Cajun seasoning
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon kosher salt, plus more as needed
06 - 1/2 teaspoon black pepper
07 - 2 tablespoons olive oil
08 - 1 tablespoon unsalted butter

For the pasta and sauce

09 - 12 oz (340 g) rigatoni
10 - 2 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 1/2 cups (360 ml) heavy cream
13 - 1/2 cup (120 ml) whole milk
14 - 4 oz (115 g) cream cheese, softened and cubed
15 - 1 cup (100 g) freshly grated Parmesan cheese, plus more for serving
16 - 1 cup (110 g) shredded low-moisture mozzarella cheese
17 - 1/2 teaspoon Cajun seasoning, or to taste
18 - 1/2 cup reserved pasta water, plus more as needed
19 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to the package directions. Reserve 1 cup of pasta water, then drain the pasta.
02 - Pat the steak pieces dry. Toss them with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2-3 minutes per side until browned. Add 1 tablespoon butter during the last minute, toss to coat, then transfer the steak to a plate.
04 - Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Stir in the garlic and cook for about 30 seconds until fragrant but not browned.
05 - Whisk in the heavy cream, milk, and cream cheese until smooth. Add Parmesan and mozzarella a handful at a time, stirring until melted. Stir in the remaining Cajun seasoning.
06 - Add the drained rigatoni to the sauce and toss until coated. Add reserved pasta water a few tablespoons at a time until the sauce is silky and loose enough to coat the pasta.
07 - Fold in the steak and any juices from the plate. Warm for 1-2 minutes over low heat. Taste for salt, then finish with parsley and extra Parmesan.

# Good to know:

01 - Serve immediately while the sauce is creamy and glossy.
02 - Cajun seasoning varies by brand, so adjust the salt and heat to taste.
03 - Leftovers keep refrigerated for up to 3 days.

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