Ingredients
- Rigatoni pasta: 1 pound
- Sirloin steak: 1.5 pounds
- Cajun seasoning: 2 tablespoons
- Olive oil: 2 tablespoons
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Heavy cream: 1 cup
- Parmesan cheese: 1/2 cup, grated
Instructions
- Step 1: Cook rigatoni according to package directions. Drain, reserving 1 cup of pasta water.
- Step 2: While pasta cooks, season steak generously with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Sear steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Remove steak and let rest for 5 minutes before slicing thinly.
- Step 3: In the same skillet, sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Step 4: Stir in heavy cream and bring to a simmer. Reduce heat to low and add parmesan cheese. Stir until cheese is melted and sauce is smooth.
- Step 5: Add cooked rigatoni and sliced steak to the sauce. Toss to coat, adding reserved pasta water if needed to reach desired consistency.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop with a splash of milk or cream to prevent the pasta from drying out.
- Garnish with freshly chopped parsley or green onions for a pop of color and fresh flavor.
- Don't overcrowd the pan when searing the steak to ensure a beautiful crust develops.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American