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To make Cajun Steak Rigatoni, gather these items: - 12 oz rigatoni pasta - 1 lb sirloin steak, cut into thin strips - 2 tablespoons Cajun seasoning - 1 tablespoon olive oil - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 small onion, chopped - 2 cloves garlic, minced - 1 cup heavy cream - 1 cup Parmesan cheese, grated - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can switch some ingredients for different flavors: - Use chicken or shrimp instead of steak. - Swap heavy cream for half-and-half or coconut cream for a lighter sauce. - Choose zucchini noodles or gluten-free pasta for a twist. - Try different bell pepper colors for added brightness. Accurate measurements help your dish shine. Here are my tips: - Use a kitchen scale for meat for precise weight. - For liquids, use a clear measuring cup for accuracy. - When measuring dry ingredients, spoon them into a measuring cup, then level off. - Use a scale for cheese to ensure the right amount. These tips will help you create a tasty Cajun Steak Rigatoni. Enjoy the rich flavors and creamy texture! {{ingredient_image_1}} Boil salted water in a large pot. Add 12 ounces of rigatoni pasta. Cook until al dente, about 10-12 minutes. Drain the pasta and set it aside. Take 1 pound of sirloin steak and cut it into thin strips. Place the steak in a bowl. Toss the steak with 2 tablespoons of Cajun seasoning. Make sure each piece is well coated. Use the same skillet that you will cook the steak in. Heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion, 1 sliced red bell pepper, and 1 sliced green bell pepper. Cook for about 5 minutes until the veggies soften. Then, add 2 cloves of minced garlic. Sauté for another 1-2 minutes until fragrant. Lower the heat to medium. Pour in 1 cup of heavy cream into the skillet. Stir to mix well. Gradually add in 1 cup of grated Parmesan cheese. Stir until the cheese melts and the sauce becomes smooth. Now, add the drained rigatoni and seared steak back into the skillet. Toss everything together. Make sure the pasta and steak coat well with the creamy sauce. Season with salt and pepper to taste. Remove the skillet from heat. Transfer the Cajun steak rigatoni to serving plates. Garnish each plate with chopped parsley for a fresh look. Enjoy this flavorful meal with friends or family! To get the best flavor, use fresh Cajun seasoning. You can make your own by mixing paprika, cayenne, garlic powder, onion powder, and oregano. Adjust the spice level to suit your taste. If you want more heat, add a pinch of cayenne. Toss the steak strips well, so every piece gets coated. This ensures a bold flavor in every bite. Cook the steak to your favorite doneness. For medium-rare, aim for 3-4 minutes per side. Adjust the time for well-done steak, cooking it a bit longer. Use a meat thermometer for accuracy. Aim for 130°F for medium-rare and 160°F for well-done. Let the steak rest after cooking. This helps keep it juicy and tender. Add more veggies for extra taste and color. Consider mushrooms, zucchini, or cherry tomatoes. These will add depth to your dish. You can also sprinkle in some crushed red pepper for an extra kick. For a touch of freshness, squeeze some lemon juice over the finished dish. This brightens the flavors and balances the richness of the sauce. Pro Tips Choose the Right Cut: For the best flavor and tenderness, use sirloin steak or ribeye, which are perfect for quick cooking and absorb the Cajun seasoning beautifully. Don't Overcook the Pasta: Cook the rigatoni until just al dente, as it will continue to cook slightly when combined with the sauce, ensuring a perfect texture. Customize the Heat: Adjust the amount of Cajun seasoning according to your spice preference. You can also add a pinch of cayenne pepper for extra kick. Fresh Ingredients Matter: Use fresh vegetables and high-quality Parmesan cheese for the best flavor in your creamy sauce; it makes a noticeable difference in the dish. {{image_2}} You can make a tasty vegetarian version. Swap the sirloin steak for hearty mushrooms. Portobello or cremini mushrooms work great. Toss them with Cajun seasoning just like the steak. Sauté until tender and add them to the creamy sauce. You can also add spinach or zucchini for extra veggies. If steak isn't your thing, try chicken or shrimp. Cut chicken breasts into thin strips and follow the same steps as the steak. For shrimp, cook them for just 2-3 minutes until pink. You can also use plant-based proteins like tofu. Just make sure to season them well for flavor. You can change the sauce too! For a spicy kick, add diced tomatoes or a splash of hot sauce. For a lighter sauce, try using half-and-half instead of heavy cream. You can also mix in some sun-dried tomatoes or artichoke hearts for a flavor boost. Don't forget to top it with fresh herbs like basil or cilantro for extra freshness! Store leftover Cajun steak rigatoni in an airtight container. Let it cool first. Place it in the fridge for up to three days. Make sure it is sealed tightly to keep it fresh. Reheat the dish gently. Use a skillet on low heat. Add a splash of cream or water to keep it moist. Stir often until it is heated through. You can also use a microwave. Heat in short bursts to avoid overcooking. Stir between bursts for even heating. You can freeze Cajun steak rigatoni for later. Use a freezer-safe container. Make sure to leave some space for expansion. It will stay good for up to three months. To enjoy, thaw it in the fridge overnight. Reheat it as mentioned above. Yes, you can use other pasta types. Penne, fusilli, or farfalle work well. Choose what you like. Just remember to cook it to al dente. Cajun seasoning can be spicy. It blends flavors like paprika, cayenne, and garlic. You can adjust the spice level to fit your taste. If you want less heat, use less seasoning. You can use half-and-half or whole milk as a lighter option. For a dairy-free choice, try coconut cream or cashew cream. Each option changes the flavor a bit, so choose what you like best. To make Cajun Steak Rigatoni gluten-free, use gluten-free pasta. Many brands offer good options. Ensure all other ingredients are gluten-free, too. Yes, you can make this dish ahead. Cook it, then cool it down. Store it in the fridge for up to three days. Reheat it gently on the stove for best results. This blog post covered how to make Cajun Steak Rigatoni from start to finish. You learned about the key ingredients and useful measuring tips. The step-by-step instructions guide you in cooking the pasta, steak, and vegetables, along with making a creamy sauce. Don’t forget the tips on perfecting flavors and storage options. In the end, you can mix ingredients or try variations to fit your taste. Enjoy making this dish your own!

Cajun Steak Rigatoni

A delicious pasta dish featuring rigatoni, sirloin steak, and a creamy Cajun sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb sirloin steak, cut into thin strips
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small onion chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, grated
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
  • In a bowl, toss the steak strips with the Cajun seasoning until well coated.
  • In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steak and sear for about 3-4 minutes until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
  • In the same skillet, add the chopped onion and sliced bell peppers. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Lower the heat to medium and pour in the heavy cream, stirring to combine. Gradually add in the grated Parmesan cheese, stirring until melted and the sauce is smooth.
  • Add the cooked rigatoni and seared steak back into the skillet. Toss everything together until the pasta and steak are well coated in the creamy sauce. Season with salt and pepper to taste.
  • Remove from heat and transfer to serving plates. Garnish with chopped parsley for a fresh touch.

Notes

Garnish with fresh parsley for added flavor.
Keyword Cajun, creamy, dinner, pasta, steak