Cajun Steak Pasta with Parmesan Cream Sauce
By Jonah Pike
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
Buy well-marbled sirloin tips and cut them into bite-size pieces for Cajun steak pasta. Marbling keeps the meat juicy when it is cooked. The Cajun seasoning darkens quickly when cooked in a pan. The grooves in the rigatoni pasta help the Parmesan cream sauce cling to the pasta, even after serving.
Pat the steak dry and season it with Cajun spices. I recommend cooking the steak in a cast-iron skillet to create a dark brown crust and searing the seasoned steak, flipping it after 2 to 3 minutes on each side. Don't overcrowd the pan, as this can cause steam to cook the steak.
After cooking the steak, reduce the heat on the skillet for making the sauce. Stir with a wooden spoon to deglaze the pan and cook the cream for 3-4 minutes before adding cheese. I mix the sauce gently over low heat, without a harsh rolling boil, to avoid curdling.
Mix drained pasta with pasta sauce and water, as needed, to keep the pasta moist after chilling. Serve Cajun steak pasta in white ceramic bowls with seared steak tips to complement the color of the pasta. Serve with Sicilian cauliflower salad. Other side dishes include garlic Parmesan-roasted sweet potatoes and beef stew cooked in a slow cooker.
Why you'll love this recipe
- Well-marbled sirloin is flavorful with Cajun spices when pan-fried.
- Rigatoni has bumps and grooves that hold pan-cooked sauce.
- Butter, garlic, cream, and Parmesan are added to the pan drippings to create a sauce for the pasta.
- One pound of steak makes four servings of pasta across a full pan of pasta.
- More shredded Parmesan is provided with the sauce at the table.
- Parsley and cracked pepper enhance the color of white sauce and dark steak.
Ingredients
- •1 lb sirloin steak tips (450 g, cut into bite-size pieces)
- •2 tbsp Cajun spice rub (15 g, for the dark blackened crust)
- •1 tbsp olive oil (15 ml, for searing)
- •salt (for pasta water)
- •12 oz rigatoni pasta (340 g)
- •1 ½ cups heavy whipping cream (360 ml)
- •2 tbsp unsalted butter (30 g)
- •3 cloves garlic (9 g, minced)
- •1 cup Parmesan cheese (90 g, freshly grated, plus more for garnish)
- •2 tbsp fresh parsley (8 g, finely chopped, for garnish)
- •1 tsp cracked black pepper (2 g, to taste, for garnish)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente, then reserve 1/2 cup of pasta water before draining.
- 2
Pat the sirloin tips dry and toss them with the Cajun spice rub until heavily coated.
- 3
Heat the olive oil in a cast iron skillet over high heat until it shimmers and smokes slightly.
- 4
Arrange the steak tips in a single layer without touching. Sear undisturbed for 2-3 minutes, then flip and cook until the edges are slightly charred and the surface glistens. Remove the steak from the skillet.
- 5
Reduce the heat to medium-low. Melt the butter in the skillet, scrape up the browned bits, then sauté the garlic for 30 seconds.
- 6
Pour in the heavy whipping cream and let it simmer and reduce for 3-4 minutes until it forms a light-yellow base.
- 7
Gradually whisk in the freshly grated Parmesan until it melts into a smooth sauce.
- 8
Toss the drained rigatoni with the sauce, adding a splash of reserved pasta water if needed.
- 9
Transfer the pasta to bowls, top with the seared steak tips, and garnish with Parmesan threads, cracked black pepper, and chopped parsley. Serve immediately while piping hot.
FAQ
Nutrition (per serving)
Calories
820
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