Ingredients
- Rigatoni Pasta: 1 pound
- Ribeye Steak: 1.5 pounds
- Cajun Seasoning: 2 tablespoons
- Olive Oil: 3 tablespoons
- Yellow Bell Pepper: 1 medium, sliced
- Red Onion: 1 medium, sliced
- Heavy Cream: 1.5 cups
- Parmesan Cheese: 1 cup, grated
Instructions
- Step 1: Cook rigatoni according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta cooks, generously season the ribeye steak with Cajun seasoning on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Remove steak from skillet and let rest for 5-10 minutes before slicing into thin strips.
- Step 3: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell pepper and red onion and cook until softened, about 5-7 minutes.
- Step 4: Reduce heat to medium-low. Pour in the heavy cream and bring to a simmer. Stir in 3/4 cup of the grated Parmesan cheese. Simmer until the sauce thickens slightly, about 2-3 minutes. If the sauce is too thick, add some of the reserved pasta water to reach desired consistency.
- Step 5: Add the cooked and drained rigatoni and sliced steak to the skillet with the sauce. Toss to combine.
- Step 6: Serve immediately, garnished with the remaining 1/4 cup of Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to keep the pasta from drying out.
- Garnish with fresh parsley or chopped green onions for a vibrant pop of color and flavor.
- For an extra layer of flavor, try searing the steak with a pat of butter alongside the olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American