The Art of Cajun Steak Cheesy Rigatoni Perfection

Spice-Crusting Mastery

Learning to properly season and rest steak tips allows Cajun spices to penetrate meat surface while room temperature rest ensures even cooking and prevents cold center when searing at high heat.

High-Heat Searing Technique

Mastering the art of creating deep caramelized Cajun crust through proper pan temperature, avoiding overcrowding, and resisting urge to move meat prematurely during crust formation.

Cheese Sauce Emulsification

Understanding how to combine cream with multiple cheeses at controlled temperature while using pasta water as emulsifier creates glossy, smooth sauce that won't separate or become grainy.

Pasta Coating Method

Developing technique for tossing pasta directly in sauce rather than serving separately ensures every rigatoni tube is evenly coated inside and out for optimal flavor distribution.

Flavor Balance and Plating

The final assembly technique that arranges spicy Cajun steak atop creamy pasta creates visual appeal while allowing diners to customize their spice-to-cream ratio with each forkful.

Mastering the Perfect Cajun Steak and Cheesy Pasta Fusion

Steak Selection: Choose well-marbled sirloin tips or substitute with ribeye tips for extra richness, ensuring pieces are uniform 1-inch size for even cooking and consistent Cajun crust formation.

Temperature Control: For perfect sear, pat meat completely dry and ensure pan is smoking hot before adding steak; avoid moving meat for first 2 minutes to develop proper caramelized crust.

Cheese Quality: Use freshly grated Parmesan cheese from a block rather than pre-grated varieties which contain anti-caking agents that prevent smooth melting and create grainy sauce texture.

Pasta Water Magic: Reserved starchy pasta water acts as emulsifier helping cheese sauce cling to rigatoni tubes; add gradually while tossing to achieve restaurant-quality glossy coating.

Spice Customization: Adjust Cajun seasoning intensity by starting with 1.5 tablespoons and adding more to taste, or reduce heat by substituting half the Cajun blend with regular paprika.

Make-Ahead Strategy: Season steak tips up to 4 hours ahead and refrigerate covered; bring to room temperature 20 minutes before cooking for best searing results and even doneness throughout.

Cajun Steak Tips in Creamy Cheesy Rigatoni Parmesan Sauce with Garlic and Herbs

Name: Cajun Steak Tips in Creamy Cheesy Rigatoni Parmesan Sauce with Garlic and Herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American Fusion
Ingredients: For the Cajun Steak Tips:; 1.5 pounds sirloin steak tips, cut into 1-inch cubes; 2 tablespoons Cajun seasoning blend; 1 teaspoon smoked paprika; 1/2 teaspoon black pepper, freshly ground; 1/2 teaspoon garlic powder; 2 tablespoons olive oil; For the Cheesy Rigatoni:; 1 pound rigatoni pasta; 2 tablespoons salt, for pasta water; For the Parmesan Cream Sauce:; 3 tablespoons unsalted butter; 4 cloves garlic, minced; 2 cups heavy cream; 1 cup freshly grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1/2 teaspoon red pepper flakes; 1 teaspoon Italian seasoning; 1/2 cup reserved pasta water; Salt and black pepper to taste; For Garnish:; Fresh parsley, chopped; Extra Parmesan cheese, grated; Cracked black pepper; For Special Equipment:; Large cast iron skillet or heavy-bottomed pan; Large pot for pasta; Tongs for steak

The ultimate Cajun steak tips in cheesy rigatoni featuring tender sirloin steak, rich Parmesan cream sauce, and perfectly cooked rigatoni pasta. This bold comfort food dish combines the smoky heat of Cajun spices with the luxurious creaminess of a three-cheese Parmesan sauce, creating an unforgettable fusion meal that elevates classic pasta to extraordinary heights perfect for weeknight dinners, romantic date nights, or any time you crave the perfect balance of spicy and cheesy indulgence.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cajun Steak Tips:

1.5 pounds sirloin steak tips, cut into 1-inch cubes

2 tablespoons Cajun seasoning blend

1 teaspoon smoked paprika

1/2 teaspoon black pepper, freshly ground

1/2 teaspoon garlic powder

2 tablespoons olive oil

For the Cheesy Rigatoni:

1 pound rigatoni pasta

2 tablespoons salt, for pasta water

For the Parmesan Cream Sauce:

3 tablespoons unsalted butter

4 cloves garlic, minced

2 cups heavy cream

1 cup freshly grated Parmesan cheese

1 cup shredded mozzarella cheese

1/2 teaspoon red pepper flakes

1 teaspoon Italian seasoning

1/2 cup reserved pasta water

Salt and black pepper to taste

For Garnish:

Fresh parsley, chopped

Extra Parmesan cheese, grated

Cracked black pepper

For Special Equipment:

Large cast iron skillet or heavy-bottomed pan

Large pot for pasta

Tongs for steak

Instructions

Pat steak tips completely dry with paper towels, then season generously on all sides with Cajun seasoning, smoked paprika, garlic powder, and black pepper, pressing spices into meat and letting rest at room temperature for 10 minutes.

Bring a large pot of salted water to rolling boil, add rigatoni pasta and cook according to package directions until al dente (typically 11-13 minutes), reserving 1 cup pasta water before draining.

While pasta cooks, heat olive oil in large cast iron skillet over high heat until shimmering and just beginning to smoke, approximately 2-3 minutes.

Working in batches to avoid crowding, sear steak tips for 2-3 minutes per side until deep brown Cajun crust forms, achieving internal temperature of 130-135°F for medium-rare, then transfer to plate and tent with foil.

Reduce heat to medium, add butter to same skillet with steak drippings, allowing to melt and foam before adding minced garlic and sautéing for 45-60 seconds until fragrant but not browned.

Pour in heavy cream and bring to gentle simmer, stirring to incorporate browned bits from pan, then reduce heat to medium-low and cook for 3-4 minutes until sauce begins to thicken slightly.

Add Parmesan cheese, mozzarella, red pepper flakes, and Italian seasoning to cream mixture, whisking constantly until cheeses melt completely and sauce becomes smooth and glossy, about 2-3 minutes.

If sauce appears too thick, gradually add reserved pasta water 2 tablespoons at a time until desired creamy consistency is achieved, then season with salt and black pepper to taste.

Add drained rigatoni directly to cheese sauce, tossing with tongs for 1-2 minutes until every pasta tube is thoroughly coated and sauce clings to ridges.

Divide cheesy rigatoni among serving plates or transfer to large serving bowl, arrange Cajun steak tips over pasta, and garnish with chopped fresh parsley, extra Parmesan, and cracked black pepper before serving immediately while hot.

Cajun Steak Tips in Creamy Cheesy Rigatoni Parmesan Sauce with Garlic and Herbs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Cajun Steak Cheesy Rigatoni Perfection

Cajun Steak Tips in Creamy Cheesy Rigatoni Parmesan Sauce with Garlic and Herbs

Ingredients

Instructions