Description
A delightful fusion of Southern spice and creamy Italian comfort, perfect for a quick weeknight dinner or a special weekend treat.
Ingredients
Scale
- 1 lb sirloin steak or ribeye, cut into bite-sized cubes
- 1 tbsp olive oil
- 1 tsp Cajun seasoning
- Salt and black pepper, to taste
- 1 tbsp unsalted butter (for searing)
- 12 oz rigatoni
- Salt (for pasta water)
- 3 tbsp unsalted butter
- 4 cloves garlic, finely minced or grated
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp Cajun seasoning
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1 tsp lemon juice
- 2 tbsp chopped fresh parsley
- ½ cup reserved pasta water (as needed)
- Extra Parmesan and paprika (for garnish)
Instructions
- Begin by patting the beef cubes dry with a paper towel and seasoning them with Cajun seasoning, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned beef cubes and sear for about 2 minutes on each side.
- In a large pot, bring salted water to a boil, add rigatoni, and cook until just shy of al dente. Reserve ½ cup pasta water before draining.
- Melt 3 tablespoons unsalted butter in the same skillet. Sauté minced garlic until fragrant, then stir in Cajun seasoning, smoked paprika, and optional red pepper flakes.
- Pour in the heavy cream, simmer gently, and whisk in grated Parmesan until melted and the sauce thickens.
- Add lemon juice and fold in the cooked rigatoni. Adjust sauce consistency with reserved pasta water if needed.
- Plate and top with the seared beef cubes, fresh parsley, extra Parmesan, and smoked paprika.
Notes
For best results, let the beef reach room temperature before searing for a proper crust. Use freshly grated Parmesan for a creamier sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 720 kcal
- Sodium: 890 mg
- Protein: 45 g