Ingredients
- Rigatoni pasta: 1 pound
- Sirloin steak: 1.5 pounds
- Cajun seasoning: 2 tablespoons
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Heavy cream: 1.5 cups
- Parmesan cheese: 1 cup, grated
Instructions
- Step 1: Cook the rigatoni according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, cut the steak into bite-sized pieces and season generously with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook until browned and cooked to your desired doneness. Remove steak from the skillet and set aside.
- Step 3: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the heavy cream and bring to a simmer. Reduce heat and stir in half of the parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Step 5: Add the cooked rigatoni and steak to the sauce. Toss to coat, adding a little pasta water if needed to reach your desired consistency.
- Step 6: Serve immediately, garnished with the remaining parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk or cream to the pasta before microwaving to prevent it from drying out.
- Garnish each serving with a sprinkle of fresh parsley or chopped green onions for a pop of color and flavor.
- Don't overcrowd the pan when searing the steak; cook it in batches if needed to ensure a good sear and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American