Ingredients
Scale
- 1 lb Rigatoni pasta
- 1.5 lbs Sirloin steak, cut into 1-inch cubes
- 1 tbsp Cajun seasoning
- 1 tbsp Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 (28 ounce) can Crushed tomatoes
- 1 cup Heavy cream
- 2 cups Shredded mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- 1/4 cup Chopped fresh parsley
Instructions
- Step 1: Cook rigatoni according to package directions. Drain and set aside.
- Step 2: Season steak cubes generously with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Sear steak cubes until browned on all sides. Remove steak from skillet and set aside.
- Step 3: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant. Stir in crushed tomatoes and bring to a simmer. Reduce heat and simmer for 10 minutes, allowing the sauce to thicken slightly.
- Step 4: Stir in heavy cream and return the seared steak cubes to the skillet. Simmer for another 5 minutes to allow the flavors to meld.
- Step 5: Add cooked rigatoni to the skillet and toss to coat with the sauce. Stir in mozzarella and Parmesan cheese until melted and creamy.
- Step 6: Serve immediately, garnished with fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, add a splash of milk or cream to prevent the sauce from drying out before microwaving or gently warming in a saucepan.
- Serve this hearty pasta dish with a side of crusty bread to soak up the delicious Cajun-infused sauce.
- To enhance the Cajun flavor, consider adding a pinch of cayenne pepper to the steak seasoning for a little extra kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American