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- 1 lb steak tips (sirloin or ribeye) - 8 oz rigatoni pasta - 1 tablespoon Cajun seasoning - 3 cloves garlic, minced - 1 red bell pepper, sliced - Fresh parsley, chopped In this recipe, you need some key items to make Cajun Steak Tip Rigatoni. First, the steak tips are the star. You can use either sirloin or ribeye. They give the dish great flavor and texture. The rigatoni pasta adds a fun twist. Its shape holds the sauce well, making every bite tasty. Next, we have the Cajun seasoning. This spice blend adds heat and depth. It makes the steak exciting. Garlic is also important. Its smell fills the kitchen and adds richness to the dish. For veggies, we use a sliced red bell pepper. It adds color and a sweet crunch. Fresh parsley is perfect for garnish. It gives a fresh look and taste to the dish. All these ingredients come together to create a wonderful meal. {{ingredient_image_2}} Coat the steak tips with Cajun seasoning. Use one tablespoon of the seasoning. Place the steak tips in a bowl. Sprinkle the seasoning over the steak. Toss the steak tips until they are all covered. This adds a rich flavor that makes the dish pop. Boil and drain the rigatoni pasta. Fill a large pot with water. Add a pinch of salt to the pot. Bring the water to a boil. Once boiling, add eight ounces of rigatoni pasta. Cook it until al dente according to the package directions. Once done, drain the pasta but keep a little water for later. Brown the steak tips in a skillet. Heat one tablespoon of olive oil in a large skillet. Once the oil is hot, add the seasoned steak tips. Make sure the tips are in a single layer. Sear them for about four to five minutes. Turn them occasionally until they are brown on each side. Remove the steak and set it on a plate. Cook the bell peppers and onions. In the same skillet, add another tablespoon of olive oil. Add the sliced red and green bell peppers and the onion to the skillet. Sauté them for about five minutes. Stir often until the veggies are tender. Add three cloves of minced garlic and sauté for one more minute. Be careful not to burn the garlic, as it can taste bitter. Merge heavy cream and Parmesan cheese. Lower the heat to medium-low. Pour in one cup of heavy cream into the skillet. Stir the mix well and let it simmer for three to four minutes. This will help the sauce thicken a bit. Gradually whisk in one cup of freshly grated Parmesan cheese. Keep stirring until the cheese melts and blends into the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Mix pasta, steak, and sauce together. Add the seared steak tips back into the skillet. Then, add the drained rigatoni pasta. Gently toss everything together. Make sure the pasta is well coated with the sauce and the steak is evenly spread out. Taste and adjust the seasoning with salt and black pepper if needed. To get a great sear, heat your skillet first. Use medium-high heat. Add 1 tablespoon of olive oil. Sear the steak tips for about 4-5 minutes. Make sure to turn them for even browning. The steak should be brown on all sides. If you want medium-rare, check for an internal temp of 135°F. For medium, aim for 145°F. The sauce needs to be creamy but not too thick. If it seems thick, add a splash of pasta water. This water has starches that help. Start with just a little, then mix well. Keep adding until you reach your desired thickness. Remember, it's easier to add than to take away! Want to amp up the flavor? Consider adding smoked paprika or cayenne for more heat. Fresh herbs like thyme or basil can add a nice touch. A squeeze of lemon juice can brighten up the dish. You can also try adding a splash of Worcestershire sauce for a deeper flavor. Pro Tips Choose the Right Cut: For the best flavor and tenderness, select high-quality steak tips like sirloin or ribeye, which are perfect for searing. Don't Overcook the Pasta: Ensure you cook the rigatoni until just al dente, as it will continue to cook slightly when mixed with the sauce. Customize the Spice Level: Adjust the amount of Cajun seasoning based on your heat preference; feel free to add more for an extra kick! Garnish for Presentation: A sprinkle of freshly chopped parsley not only adds color but also enhances the dish's visual appeal and freshness. {{image_4}} If you want to swap the steak, I suggest using chicken or shrimp. Both options work well with Cajun flavors. For chicken, use bite-sized pieces of boneless breast or thighs. Cook them until golden brown and juicy. For shrimp, choose large, peeled shrimp. Sauté them just until pink and firm. Both options keep the dish light while still tasty. For a hearty vegetarian twist, use mushrooms or tofu instead of steak. Portobello mushrooms add a nice meaty texture. Slice them thick and sauté until they are golden. If you prefer tofu, opt for firm tofu. Press it to remove excess water, then cube it. Sauté until it’s crispy on the outside. Both choices absorb the Cajun spices well, making your dish satisfying. If you need a gluten-free option, look for gluten-free pasta types. Brown rice or chickpea pasta are great choices. They hold up well and offer a nice flavor. Cook them just like regular pasta, following package instructions. This way, everyone can enjoy the meal without worry. To store leftover Cajun Steak Tip Rigatoni, place it in an airtight container. Make sure it is cool before sealing. This helps keep the flavors fresh. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. For the best taste, reheat on the stove. Place the rigatoni in a skillet. Add a splash of cream or pasta water. Heat over low until warm. Stir frequently to avoid burning. You can also use the microwave. Heat in short bursts, stirring in between. To freeze Cajun Steak Tip Rigatoni, let it cool completely. Place it in a freezer-safe container. Use a freezer bag for easier storage. Remove as much air as possible. It can last for up to three months in the freezer. To thaw, leave it in the fridge overnight. Reheat as mentioned above. It takes about 15 minutes to prep and 15 minutes to cook. So, the total time is 30 minutes. This makes it a quick dinner option on busy nights. Yes, you can prepare some parts in advance. Cook the pasta and store it in the fridge. You can also season the steak and chop the veggies. Just cook everything together when you’re ready to eat. This keeps the flavors fresh. For sides, consider a crisp salad with mixed greens. You can also serve garlic bread for a nice crunch. Roasted vegetables like zucchini or asparagus work great too. These sides balance the rich flavors of the pasta. I covered a simple recipe for Cajun Steak Tip Rigatoni, with key ingredients, step-by-step instructions, and tips for perfect results. You can adjust the dish with different proteins or even make it vegetarian. Proper storage and reheating methods ensure great taste later on. Enjoying this meal can bring lively flavors to your table. Dive in and try making it yourself!

Cajun Steak Tip Rigatoni

A delicious and creamy pasta dish featuring Cajun seasoned steak tips and vibrant bell peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 lb steak tips (sirloin or ribeye), cut into bite-sized pieces
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons olive oil
  • 8 oz rigatoni pasta
  • 1 unit red bell pepper, sliced into thin strips
  • 1 unit green bell pepper, sliced into thin strips
  • 1 medium onion, sliced into half-moons
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • to taste unit Salt and freshly ground black pepper
  • to garnish unit Fresh parsley, chopped

Instructions
 

  • In a medium bowl, add the steak tips and sprinkle the Cajun seasoning over them. Toss thoroughly until the pieces are evenly coated with the spice blend.
  • Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Once boiling, add the rigatoni pasta and cook according to the package instructions until it reaches al dente texture. Once cooked, drain the pasta and set it aside, reserving a small cup of the pasta cooking water.
  • In a large skillet, warm 1 tablespoon of olive oil over medium-high heat. Once hot, carefully add the seasoned steak tips in a single layer. Sear the steak for about 4-5 minutes, turning occasionally until browned on all sides. Once done, remove the steak from the skillet and set it aside on a plate.
  • In the same skillet, add the remaining tablespoon of olive oil. Introduce the sliced red and green bell peppers along with the onion. Sauté for approximately 5 minutes, stirring frequently, until the vegetables become tender and vibrant. Add the minced garlic and sauté for an extra minute or until fragrant, being careful not to burn the garlic.
  • Reduce the heat to medium-low and pour in the heavy cream. Stir the mixture thoroughly and let it simmer gently for about 3-4 minutes, allowing it to slightly thicken. Gradually whisk in the grated Parmesan cheese, stirring continuously until it melts smoothly into the sauce. If the sauce seems too thick, you can add a splash of the reserved pasta water to achieve your desired consistency.
  • Add the seared steak tips back into the skillet, followed by the drained rigatoni pasta. Toss everything together gently, making sure that the pasta is evenly coated with the luscious sauce and the steak is well distributed throughout.
  • Taste the dish and adjust seasoning with salt and freshly ground black pepper as needed. Transfer the Cajun rigatoni to serving plates, garnishing with freshly chopped parsley for a pop of color.

Notes

Serve in shallow pasta bowls, drizzling a little extra cream sauce over the top and sprinkling additional Parmesan cheese for an elegant touch. A few sprigs of parsley can enhance the plate further!
Keyword Cajun, creamy, dinner, pasta, steak