Description
This Cajun Garlic Butter Rigatoni with Tender Beef Strips is a flavorful, creamy pasta dish combining perfectly seared beef strips with a rich, smoky garlic butter sauce. The rigatoni pasta holds the luscious Cajun-spiced cream sauce beautifully, creating a comforting yet slightly spicy meal that’s quick and easy to prepare in just 30 minutes. Garnished with fresh parsley and smoked paprika, this dish offers a satisfying twist on classic pasta recipes.
Ingredients
Scale
Beef
- 1 lb Beef Sirloin or Ribeye, cut into strips
- Salt, to taste
- Black Pepper, to taste
- ½ tablespoon Cajun Seasoning (from the total 2 tbsp)
- Oil, for searing
Pasta
- 12 oz Rigatoni Pasta
- Salt, for boiling water
- 1 cup Reserved pasta water (from cooking rigatoni)
Sauce
- 4 tbsp Unsalted Butter
- 4 cloves Garlic, minced
- 1½ tablespoons Cajun Seasoning (remaining from total 2 tbsp)
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, grated
- 1 tsp Smoked Paprika
- 2 tbsp Chopped Fresh Parsley
Instructions
- Season and Sear the Beef: Heat a large skillet over medium-high heat and add a drizzle of oil. Season the beef strips with salt, pepper, and ½ tablespoon of Cajun seasoning. Sear the beef for 2–3 minutes on each side until nicely caramelized and browned. Remove the beef from the skillet and set aside.
- Cook the Rigatoni: In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions, typically 8–10 minutes, until al dente. Before draining, reserve 1 cup of pasta water to use later in your sauce, then drain the rigatoni well.
- Prepare the Sauce Base: In the same skillet used for the beef, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant. Stir in the remaining 1½ tablespoons of Cajun seasoning to release its flavors.
- Add Cream and Simmer: Pour in 1 cup of heavy cream into the skillet, stirring constantly. Allow this mixture to simmer gently for 2–3 minutes until it thickens slightly, stirring occasionally to prevent burning.
- Incorporate Pasta Water: Gradually add the reserved pasta water into the sauce, mixing well until you reach your desired consistency, which will help the sauce cling nicely to the pasta.
- Toss Pasta in Sauce: Add the cooked rigatoni into the skillet with the sauce, tossing thoroughly so every piece of pasta is well coated. Stir in 1 cup of grated Parmesan cheese until completely melted and the sauce is creamy.
- Combine Beef and Garnish: Return the seared beef strips to the skillet and gently fold them into the pasta and sauce to combine evenly. Then sprinkle the dish with chopped fresh parsley and a dash of smoked paprika for an extra pop of color and smoky flavor.
- Serve: Serve the Cajun Garlic Butter Rigatoni warm either on plates or in bowls, making sure to distribute the beef strips evenly across servings for maximum enjoyment.
Notes
- You can substitute penne or fettuccine pasta if rigatoni is unavailable.
- Use olive oil instead of butter for a lighter version of the sauce.
- Adjust Cajun seasoning to control the heat level according to your preference.
- Reserve the pasta water to help achieve a smooth, creamy sauce consistency.
- Fresh garlic is preferred for the best flavor in the sauce.
- Pecorino Romano cheese can be used instead of Parmesan for a sharper taste.
- Beef ribeye provides more tenderness due to marbling; sirloin works well for a leaner option.
