This is the kind of bowl that feels like takeout but comes together right in your own kitchen. Juicy steak gets a bold Cajun crust, then it all gets folded into rigatoni and a creamy, smoky tomato sauce that hugs every ridge of the pasta. It is rich, a little spicy, and deeply comforting — the sort of dinner that tastes like a treat without leaving the house.
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Cajun Steak Rigatoni
Calories 680 Protein 46g Carbs 58g Fat 28g (per serving)
Ingredients
Scaled amounts are a guide — round to what is practical when shopping.
Instructions
- Cook the pasta. Bring a pot of salted water to a boil and cook the rigatoni until al dente. Scoop out about 1/4 cup of the pasta water to save for later, then drain.
- Sear the steak. Pat the steak dry and season all over with Cajun seasoning and salt. Heat the olive oil in a skillet over medium-high and sear for 2 to 3 minutes per side, until medium-rare or cooked to your liking. Rest for 5 minutes, then cut into cubes.
- Build the sauce. Lower the heat to medium and add the butter to the same pan. Add the garlic and cook for about 30 seconds until fragrant. Stir in the crushed tomatoes, cream, Cajun seasoning, and black pepper, then simmer for 3 to 4 minutes until slightly thickened.
- Combine. Add the cooked rigatoni to the sauce along with a splash of the reserved pasta water and toss until everything is glossy and well coated.
- Assemble. Transfer the pasta to a bowl and top with the cubed steak.
- Finish and serve. Sprinkle with Parmesan, parsley, and red pepper flakes if you like, and dig in.
Tips for Meal Prepping
- Cook a bigger batch of pasta and sauce, then keep the steak separate so it stays tender when you reheat.
- Store portions in airtight containers in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave with a splash of water or cream to loosen the sauce back up.
- Slice the steak just before serving rather than ahead of time to keep it juicy.
- Double the Cajun cream sauce and freeze the extra to drop onto pasta any busy night.
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