Cajun Steak Pasta
Cajun steak pasta
Steak
- 2 NY strip steaks steaks
- Salt and pepper to taste (generously)
- 2 sprigs thyme or rosemary
- 3 crushed garlic cloves
- 2 tbsp butter (for basting)
- 1/2 tbsp avocado oil (for searing)
Pasta
- 12 oz rigatoni pasta
- 11/2 cup heavy cream
- 3 tbsp unsalted butter
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 6 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup Parmesan cheese, shredded
- 1 tsp red pepper flakes
- 1 tsp cajun seasoning
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp cayenne powder
- Salt and pepper to taste
Garnish
- Parmesan cheese
- Chopped parsley
- Crushed red pepper flakes (optional)
Instructions
- Pat steak dry and season very generously with salt and pepper on both sides.
- Heat a skillet over medium-high heat. Add avocado oil.
- Sear steaks for 3-4 minutes per side until a deep crust forms.
- Lower heat to medium. Add butter, rosemary, and crushed garlic.
- Tilt the pan and baste continuously for 1-2 minutes until steaks reach desired doneness.
- Remove steaks and let rest at least 10 minutes. Cut into diced sized pieces.
Pasta
- Bring a large pot of water to a rolling boil.
Salt it heavily.
- Cook pasta according to package instructions until al dente.
- Reserve at least 1/4 cup pasta water, then drain.
- In the same skillet used for steak, add diced onions and bell peppers. Sauté over medium heat until tender, about 4-5 minutes. Add garlic and cook until fragrant.
- Add tomato paste and mix until well combined. Add seasonings and mix again until well combined.
- Add heavy cream to the skillet. Stir and bring to a gentle simmer. Add Parmesan cheese, pasta water, and stir until smooth and slightly thickened, about 4-5 minutes.
Taste and adjust for seasoning.
- Add the cooked pasta to the sauce and toss to coat.
- Garnish with chopped parsley, extra Parmesan, and a sprinkle of red pepper flakes if you like it spicy.
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If you're looking to elevate your dinner routine with a rich and spicy pasta dish, Cajun steak pasta can be a real crowd-pleaser. One of the keys to mastering this recipe is the balance of spices—using cajun seasoning along with garlic powder, oregano, and cayenne powder creates a complex flavor profile that complements the savory steak beautifully. When preparing the steak, resting it after searing allows the juices to redistribute, making each bite tender and juicy. Basting the steak with butter, garlic cloves, and herbs like thyme or rosemary not only infuses the meat with aromatic flavors but also helps develop that delicious crust. For the pasta sauce, sautéing onions, bell peppers, and garlic until tender creates a great flavor foundation. The addition of tomato paste adds a subtle depth and richness before the heavy cream and Parmesan cheese bring in luxurious creaminess. Remember to add reserved pasta water to the sauce; its starch content helps the sauce cling perfectly to the rigatoni. If you enjoy a little heat, sprinkling crushed red pepper flakes on top adds a nice layer of spice without overpowering the dish. This recipe is quite versatile—feel free to substitute rigatoni with penne or fettuccine depending on your preference. In my experience, serving this dish with a fresh green salad or garlic bread makes for a satisfying meal. It’s also ideal for preparing ahead; the flavors meld wonderfully if you let the pasta rest for an hour or so before serving. Give it a try for a weekday dinner that feels special yet is easy to prepare.
Looks amazing 🔥