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Close-up of rigatoni pasta coated in a thick orange Cajun sauce with charred steak slices. (Cajun Steak Pasta)

Cajun Steak Pasta with Seared Ribeye and Creamy Parmesan Sauce

This Cajun Steak Pasta features perfectly seared, medium-rare steak strips over rigatoni tossed in a thick, vibrant orange Cajun parmesan cream sauce. A restaurant-quality dinner finished with fresh parsley and red pepper flakes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Ribeye or New York Strip Steak Thick-cut for better searing
  • 12 oz (340g) Rigatoni Pasta Cooked al dente
  • 2 tbsp (15g) Cajun Seasoning Divided use
  • 1.5 cups (360ml) Heavy Cream Full fat for best texture
  • 1 cup (90g) Parmesan Cheese Freshly grated
  • 2 tbsp (30g) Unsalted Butter For deglazing
  • 1/4 cup (10g) Fresh Parsley Finely chopped
  • 1 tsp (2g) Dried Red Pepper Flakes For extra heat

Equipment

  • 1 Cast Iron Skillet Essential for getting deep char marks on the steak.
  • 1 Large Pasta Pot For boiling rigatoni.
  • 1 Meat Thermometer To ensure perfect medium-rare temperature.

Method
 

Cook the Steak
  1. Heat oil in a cast iron skillet. Season steak with Cajun spice and sear for 3-4 minutes per side until dark char marks form and the center is pink (130°F/54°C).
  2. Remove steak from the pan and let it rest for 10 minutes before slicing into thick strips.
Prepare Pasta and Sauce
  1. Boil rigatoni in salted water until al dente. Reserve 1/2 cup of pasta water and drain.
  2. In the same skillet, melt butter and whisk in heavy cream and Cajun seasoning. Simmer until the sauce turns vibrant orange.
  3. Stir in Parmesan cheese until smooth. Add pasta and toss to coat, using pasta water to thin if necessary.

Notes

Use a cast iron skillet for the best char marks.
Always rest your steak for at least 10 minutes to ensure a juicy pink center.