Ingredients
Scale
- 1 lb Ribeye Steak, about 1 inch thick
- 1 tbsp Cajun Seasoning
- 1 lb Rigatoni Pasta
- 1 tbsp Olive Oil
- 1/2 cup Yellow Onion, chopped
- 2 cloves Garlic, minced
- 1 (14.5 oz) can Diced Tomatoes, undrained
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese, plus more for serving
- 1 cup Shredded Mozzarella Cheese
Instructions
- Step 1: Season the ribeye steak generously with Cajun seasoning. Heat a cast iron skillet or heavy pan over medium-high heat. Add the steak and cook for 4-5 minutes per side for medium-rare, or longer depending on desired doneness. Remove steak from pan and let rest for at least 5 minutes before slicing thinly.
- Step 2: While the steak is cooking, cook the rigatoni pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 3: In the same skillet used for the steak (drain any excess fat, leaving just a little for flavor), heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 4: Stir in the diced tomatoes (undrained) and bring to a simmer. Cook for about 5 minutes, stirring occasionally.
- Step 5: Reduce heat to low. Stir in heavy cream and Parmesan cheese until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Add the cooked rigatoni pasta and sliced steak to the sauce. Toss to combine. Stir in the shredded mozzarella cheese until melted. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to the pasta to loosen the sauce and prevent it from drying out.
- Serve this hearty pasta dish with a simple side salad and some crusty bread to soak up all that delicious sauce.
- Don't overcook the steak; medium-rare is recommended so it stays tender and juicy when combined with the hot pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American