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Rigatoni in Garlic Butter Parmesan Cream Sauce with Cajun Steak Tips

A cozy comfort food delight featuring rigatoni pasta in a creamy garlic butter sauce, topped with Cajun steak tips for a kick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Meat
  • 500 g Rigatoni pasta Look for high-quality semolina pasta for the best texture.
  • 1 lb Cajun steak tips Sirloin or tenderloin works well. Let it come to room temperature before cooking.
Sauce Components
  • 1/2 cup unsalted butter Use room temperature butter for smoother sauce.
  • 3 cloves garlic, minced Fresh garlic is non-negotiable; the flavor is unbeatable!
  • 1 cup heavy cream Choose high-quality cream for the richest sauce.
  • 1 cup freshly grated Parmesan cheese Pecorino Romano recommended for extra punch.
  • 1 tbsp Cajun seasoning You can make your own or find a favorite blend.
Seasoning and Garnish
  • to taste Kosher salt and black pepper Keep it balanced.
  • to taste Fresh parsley, chopped For garnishing and added freshness.

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente (about 8-10 minutes). Save about 1 cup of the pasta water before draining.
Prepare the steak tips
  1. While the pasta is cooking, heat a skillet over medium-high heat. Add oil and sear the Cajun steak tips for 3-4 minutes on each side until browned. Remove from skillet and set aside.
Make the garlic butter sauce
  1. In the same skillet, reduce heat to medium and add unsalted butter. Once melted, add minced garlic and sauté for 1-2 minutes until fragrant.
  2. Slowly pour in the heavy cream, whisking to combine. Bring to a gentle simmer and stir in Parmesan cheese until melted.
Combine everything
  1. Add drained rigatoni to the skillet, tossing to coat well. If the sauce is too thick, add some reserved pasta water. Stir in Cajun seasoning and adjust salt and pepper to taste.
Plate and serve
  1. Divide rigatoni into bowls, top with Cajun steak tips, and garnish with chopped parsley. Serve warm.

Notes

Pair with crusty French bread to soak up leftover sauce. Use fresh ingredients for best results.