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Close up shot of creamy orange cajun sauce coating rigatoni pasta with cracked black pepper. (Cajun Steak Pasta)

Cajun Steak Pasta with Creamy Garlic Parmesan Sauce

Indulge in this Cajun Steak Pasta featuring al dente rigatoni in a glossy orange cream sauce, topped with perfectly charred, medium-rare steak slices. A high-protein, restaurant-style dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Rigatoni Pasta 340g
  • 1 lb Ribeye or Sirloin Steak 450g, 1-inch thick
  • 2 tbsp Cajun Seasoning Divided
  • 2 cups Heavy Cream 480ml
  • 1 cup Parmesan Cheese 100g, freshly grated
  • 3 cloves Garlic Minced
  • 2 tbsp Butter 30g
  • 1/4 cup Fresh Parsley Finely chopped
  • 1 tsp Red Pepper Flakes

Equipment

  • 1 Cast Iron Skillet For the best steak char.
  • 1 Large pasta pot

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup of pasta water before draining.
Sear the Steak
  1. Season steak with salt, pepper, and 1 tbsp Cajun seasoning. Sear in a hot skillet for 3-4 minutes per side until a dark brown crust forms. Let rest for 8 minutes before slicing.
Prepare the Sauce
  1. In the same skillet, sauté garlic in butter. Pour in heavy cream and remaining Cajun seasoning. Whisk in Parmesan until the sauce is glossy and orange-hued.
  2. Toss the pasta into the sauce. Add reserved pasta water if needed to reach desired consistency. Top with sliced steak, parsley, and red pepper flakes.

Notes

Always use a high-smoke point oil like avocado or canola for the steak to avoid burning.
For a milder version, reduce the Cajun seasoning to 1 tablespoon.