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Cajun Steak Tips and Creamy Rigatoni Pasta Recipe
Caroline

Cajun Steak Tips and Creamy Rigatoni Pasta

This Cajun steak tips and creamy rigatoni pasta recipe combines tender, spiced steak with a rich Parmesan cream sauce. Bold Cajun flavors pair perfectly with hearty pasta for a comforting, restaurant-style dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Cajun
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
  • 10 oz rigatoni pasta
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tbsp Cajun seasoning, plus more to taste
  • 2 cloves garlic, minced
  • 2 tbsp butter, divided
  • 1 tbsp olive oil
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup shredded mozzarella or Fontina cheese (optional)

Equipment

  • Large skillet
  • large pot
  • colander
  • wooden spoon or spatula
  • measuring cups and spoons

Method
 

  1. Season steak tips evenly with Cajun seasoning.
  2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
  3. Sear steak tips until browned on all sides, then remove and set aside.
  4. Bring a large pot of salted water to a boil and cook rigatoni until al dente.
  5. Drain pasta and reserve 1/2 cup of pasta water.
  6. In the same skillet, add remaining butter and sauté garlic until fragrant.
  7. Pour in heavy cream and bring to a gentle simmer.
  8. Stir in Parmesan cheese until melted and smooth.
  9. Add mozzarella or Fontina if using, stirring until fully incorporated.
  10. Season with salt, pepper, and additional Cajun seasoning if desired.
  11. Add cooked rigatoni to the sauce, thinning with pasta water as needed.
  12. Gently fold steak tips back into the pasta.
  13. Serve immediately, garnished with extra Parmesan and black pepper.

Notes

Cut steak evenly for consistent cooking and searing. Serve immediately for best texture and flavor. Adjust sauce thickness with reserved pasta water as needed. This dish is best enjoyed fresh, straight from the skillet.