Save This rich and spicy pasta brings together tender Cajun steak tips with a velvety, cheesy rigatoni Parmesan sauce. Every bite is smoky, satisfying, and covered in a luscious cloak of creamy cheese with a little punch from Cajun spice. It is one of those dinners that feels indulgent yet comes together fast enough for a weeknight
The first time I cooked these Cajun steak tips on a rainy Sunday the house smelled so good that everyone rushed into the kitchen before I even finished the sauce. Now it is my favorite comfort meal to bring a little spice to any evening
Ingredients
- Steak tips such as sirloin or ribeye: Cut into bite-sized pieces for more even cooking and juicy results Use fresh well-marbled steak for best flavor
- Rigatoni pasta: The tube shape grabs the creamy sauce well Choose bronze-cut pasta for a nice texture
- Heavy cream: Adds richness and body to the cheese sauce Opt for fresh cream without additives if possible
- Freshly grated Parmesan cheese: Delivers salty and savory depth Use a wedge instead of pre-grated for maximum melt
- Cajun seasoning: Gives bold spice with a touch of smokiness Try to find a blend with no artificial flavors or make your own at home
- Garlic cloves minced: Adds aromatic warmth and brightens the sauce Use plump fresh cloves not jarred
- Butter: Adds creamy undertones and helps the steak brown Use unsalted to better control salt level
- Olive oil: Assists with searing and rounds out the sauce Choose a good everyday extra virgin kind
- Salt and black pepper to taste: Lets you fine-tune all the flavors Go for flaky salt and freshly cracked pepper
- Shredded mozzarella or Fontina cheese optional: For extra gooeyness Fold in at the end if you want a stringier cheesy finish
Instructions
- Sear the Steak:
- Season steak tips thoroughly with Cajun seasoning making sure all sides are coated Heat olive oil and half the butter in a skillet over medium-high flame Once hot add steak tips in a single layer without crowding Let them sear untouched for 2 to 3 minutes to develop a crust Flip and sear each side until just browned about 4 minutes total Remove the steak and set aside keep loosely covered to rest
- Cook the Pasta:
- Bring a large pot of water to a rolling boil and season well with salt Add rigatoni and cook stirring occasionally until pasta is just al dente about 10 minutes Taste to confirm Drain quickly and reserve about half a cup of the pasta water which will help the sauce coat the noodles perfectly
- Make the Sauce Base:
- Return the same skillet to medium heat and add the remaining butter Once melted stir in the minced garlic and sauté for about 1 minute until it turns fragrant but not browned Pour in the heavy cream stirring up any browned bits from the bottom Let the cream bubble gently but do not boil
- Add the Cheese:
- Lower the heat and sprinkle in the Parmesan cheese Stir continually so it melts smoothly into the cream If using mozzarella or Fontina add it here too Taste and season with a generous pinch of salt cracked black pepper and a bit more Cajun seasoning if you want extra heat
- Combine the Elements:
- Add the drained rigatoni into the sauce directly Toss well to fully coat each piece Splash in reserved pasta water a tablespoon at a time to achieve your preferred sauce thickness Gently return the steak tips to the pan and fold until evenly distributed Do not overmix so the steak stays tender
- Serve:
- Spoon the cheesy rigatoni and steak tips into shallow bowls Finish with extra Parmesan shavings and cracked black pepper Serve immediately for best creaminess
Save Rigatoni is my favorite for this because those big tubes really hug every bit of the sauce and steak If you have never tried Fontina in pasta it adds such a wonderful melt and mild flavor My kids now request this dish as their special dinner for celebrations family movie nights or just when they want to spoil themselves a little
Storage Tips
Any leftovers should cool to room temperature then transfer to a lidded container Refrigerate for up to three days Reheat slowly in a skillet with a splash of milk or cream stirring frequently to avoid breaking the sauce The steak will be a little less pink but still flavorful
Ingredient Substitutions
Try boneless chicken breast or thighs for a chicken Cajun twist Swap rigatoni with penne or fusilli if needed If you are dairy-free use a plant-based heavy cream and nutritional yeast in place of Parmesan You can also mix in spinach or roasted peppers for extra veggies
Serving Suggestions
Top with plenty of fresh parsley or chives Serve with a side of simple green salad and garlic bread For extra flair sprinkle with toasted breadcrumbs or lemon zest before serving
Cultural and Historical Context
Cajun flavors come from the vibrant food traditions of Louisiana combining paprika dried herbs and peppers for a distinct heat This dish nods to classic Italian-American creamy pasta while honoring those bold spicy southern notes It is a true fusion comfort meal
Seasonal Adaptations
Add a handful of fresh peas or baby spinach in spring Use roasted squash or mushrooms in fall For late summer stir in cherry tomatoes and basil
Save This Cajun steak tip pasta will quickly earn a spot at your comfort dinner table. Give it a try for your next cozy night in or special meal and savor every creamy, spicy bite.
Recipe Questions
- → What cut of steak works best?
Sirloin or ribeye are ideal for tender, juicy steak tips since they stay moist and flavorful after searing.
- → Can I use other pasta shapes?
Yes, tubular pastas like penne or ziti can absorb the sauce well, but rigatoni’s ridges hold the cheesy coating best.
- → How spicy is Cajun steak tips rigatoni?
The heat depends on your Cajun seasoning. Adjust the amount to control spiciness according to your taste.
- → Can I substitute the cheese?
Mozzarella or Fontina offer a creamier texture, but you can use your favorite melting cheeses for different flavors.
- → What’s the secret to a smooth sauce?
Add pasta water gradually while tossing the rigatoni in sauce—this helps create a silky, clingy cheese coating.