Cajun Steak Rigatoni

35 min · Medium · Serves 1

680 kcal per serving · 46g protein

Tender rigatoni tossed in a creamy, glossy reddish-orange tomato sauce, topped with seared, medium-rare steak cubes and parmesan.

Ingredients

• 170 g Sirloin or ribeye steak
• 1 tsp Cajun seasoning
• 0.5 tsp Olive oil
• 85 g Dry rigatoni pasta
• 0.5 tbsp Butter
• 2 cloves Minced garlic
• 120 ml Crushed tomatoes or passata
• 60 ml Light cream or half-and-half
• 1 tbsp Grated Parmesan cheese
• 1 tbsp Fresh parsley, chopped
• 1 g Red pepper flakes
• 1 g Black pepper
• 100 ml Water
• 2 g Salt

Method

1. Cook the Pasta

   

   Bring a pot of salted water to a boil and cook the rigatoni until al dente — tender but still with a slight bite. Reserve 60ml pasta water, then drain.

2. Pat steak dry and season

   

   Pat steak dry and season with half the Cajun seasoning and salt.

3. Heat olive oil

   

   Heat olive oil in a skillet over high heat and sear steak for 2 to 3 minutes per side until medium-rare or cooked to preference.

4. Remove, rest

   

   Remove the steak, rest for 5 minutes, then cut into cubes.

5. Lower heat to medium

   

   Lower heat to medium and add butter to the same pan.

6. Add garlic and cook

   

   Add garlic and cook for 30 seconds until fragrant.

7. Stir in crushed tomatoes

   

   Stir in crushed tomatoes, cream, the remaining Cajun seasoning, and black pepper.

8. Simmer

   

   Simmer for 3 to 4 minutes until slightly thickened.

9. Combine Pasta and Sauce

   

   Add cooked rigatoni to the sauce with a splash of pasta water and toss until glossy and coated.

10. Assemble the Dish

    

    Transfer pasta to a bowl and top with Cajun steak cubes.

11. Finish and Serve

    

    Sprinkle with Parmesan, parsley, and red pepper flakes if desired.