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- 12 oz rigatoni pasta - 1 lb flank steak, thinly sliced - 2 tablespoons Cajun seasoning - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 cup fresh spinach, roughly chopped - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped, for garnish The rigatoni pasta is key to this dish. Its ridges hold onto the creamy sauce. The flank steak brings a rich, meaty flavor. Cajun seasoning adds a nice kick. It has spices that dance on your tongue. Olive oil helps to sear the steak and cook the garlic. Garlic gives off a wonderful aroma when cooked. Heavy cream forms the base for the Alfredo sauce. Parmesan cheese adds a sharp and nutty flavor. Fresh spinach gives color and nutrients. Finally, salt and pepper bring out all the flavors. You can add a few things to boost the flavor. Sautéed mushrooms can add earthiness. Sun-dried tomatoes give a sweet and tangy punch. You can also throw in some bell peppers for crunch and color. If you like it spicy, add sliced jalapeños. Not all ingredients are a must. If you can't find flank steak, use sirloin or chicken. For a lighter sauce, swap heavy cream with half-and-half. You can also use a different cheese like Gruyère or mozzarella. For a gluten-free option, choose gluten-free pasta. If you want a plant-based dish, try using tofu or tempeh instead of meat. {{ingredient_image_2}} Start by boiling a large pot of salted water. Once it boils, add the rigatoni. Cook it for about 10-12 minutes. You want the pasta to be al dente, which means it should still have a bite. After cooking, drain the pasta in a colander. Remember to save 1/2 cup of the water for later. This water helps the sauce stick to the pasta. Take your flank steak and slice it thinly. Place the pieces in a medium bowl. Sprinkle the Cajun seasoning over the steak. Toss the meat well to coat every piece. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the steak to the pan. Sear the meat for about 3-4 minutes. It should turn a nice brown color. Once cooked, move the steak to a plate to rest. In the same skillet, lower the heat to medium. Add the minced garlic and sauté for about 30 seconds. Stir it often to avoid burning. Then, pour in the heavy cream and stir. Let it simmer gently. Next, add the grated Parmesan cheese little by little. Keep stirring until the cheese melts. If the sauce is too thick, add some reserved pasta water until it’s creamy. Finally, mix in the cooked rigatoni and chopped spinach. Stir until the spinach wilts. Fold in the seared steak and add salt and pepper to taste. To cook rigatoni al dente, start with a large pot of salted water. Bring it to a rolling boil. Add the rigatoni and set a timer. Follow the package time, usually 10-12 minutes. Test the pasta a minute early. It should be firm but not hard. Drain the pasta in a colander but save half a cup of the water. This water helps the sauce later. For flank steak, the best doneness is medium-rare. That means cooking it to an internal temperature of 130-135°F. Use a meat thermometer for accuracy. If you like it more done, medium is 140-145°F. Always let the steak rest for at least 5 minutes after cooking. This helps keep it juicy and tender. To make a rich and creamy Alfredo sauce, heat the skillet over medium heat. Add the garlic first, and stir to avoid burning. Then, slowly pour in the heavy cream. This helps it blend well with the garlic. Gradually add the Parmesan cheese, stirring until it melts. If the sauce is too thick, stir in the saved pasta water bit by bit. This creates a smooth, luscious sauce. Pro Tips Choosing the Right Cut: Flank steak is a great choice for this dish due to its flavor and tenderness when cooked properly. If you prefer a different cut, try sirloin or ribeye for a richer taste. Seasoning the Pasta: For extra flavor, consider adding a teaspoon of Cajun seasoning to the boiling water before adding the rigatoni. This infuses the pasta with a subtle kick. Perfecting the Alfredo Sauce: To achieve a silky smooth sauce, make sure to continuously stir the cream as you add the cheese. This prevents clumping and ensures a creamy consistency. Adding Freshness: Incorporating fresh herbs like basil or thyme along with the parsley garnish can elevate the flavor profile of your Cajun Steak Rigatoni Alfredo. {{image_4}} You can easily make this dish meatless. Swap the flank steak for sliced mushrooms or firm tofu. Both options soak up flavors well. Use the same Cajun seasoning to keep that spicy taste. You can also add more veggies, like bell peppers or zucchini, for extra texture and nutrients. While rigatoni is great, you can try other pasta types. Penne or fusilli work well too. They hold the sauce nicely. If you're looking for a gluten-free option, choose gluten-free pasta. Cook it just like regular pasta, and enjoy the same creamy goodness. Adjust the spice level to suit your taste. For less heat, use half the Cajun seasoning. You can also add a pinch of smoked paprika for a smoky flavor. If you love spice, try adding cayenne pepper or crushed red pepper flakes. Start with a small amount and taste as you go to find your perfect mix. To keep your Cajun Steak Rigatoni Alfredo fresh, store it in an airtight container. Let it cool to room temperature first. Then, place it in the fridge. It will stay good for about 3 to 4 days. Make sure to keep it away from strong-smelling foods to avoid unwanted flavors. When you're ready to enjoy leftovers, reheating is simple. Place the pasta in a skillet over medium heat. Add a splash of milk or cream to help it warm up. Stir often to heat evenly. You can also use the microwave. Just cover it with a microwave-safe lid. Heat for 1-2 minutes, stirring halfway through. If you want to freeze Cajun Steak Rigatoni Alfredo, do it right after cooking. Place it in a freezer-safe container. It will stay fresh for up to 2 months. To thaw, move it to the fridge overnight. Reheat it in a skillet or microwave as mentioned above. Avoid refreezing once it's thawed, to keep the texture smooth. Cajun Steak Rigatoni Alfredo is a creamy pasta dish. It features rigatoni pasta mixed with tender flank steak. The steak gets coated in zesty Cajun seasoning for flavor. A rich Alfredo sauce binds it all together. This dish is not just filling; it is also full of bold flavors. You’ll find fresh spinach in the mix for color and nutrition. Each bite offers a taste of spice and creaminess that is hard to resist. Yes, you can use other cheeses in this recipe. While Parmesan gives a nice flavor, mozzarella works well too. You could also try a sharp cheddar for a twist. Just remember, different cheeses melt differently. This might change the texture of your sauce. Stick to cheeses that melt well for the best results. To make Cajun Steak Rigatoni Alfredo gluten-free, swap the rigatoni for gluten-free pasta. Many brands offer great gluten-free options. You will still follow the same cooking method. Be sure to check all your other ingredients for gluten. Cajun seasoning and heavy cream are usually gluten-free, but it’s good to double-check. Enjoy your dish without worry! In this blog post, we covered the key steps to make Cajun Steak Rigatoni Alfredo. We looked at the ingredients, including tasty add-ins and substitutions. You learned how to cook the pasta, sear the steak, and create a creamy sauce. I shared tips for perfect results, fun variations, and best storage methods. Remember, cooking can be fun and creative. Use this guide to make a dish you love!

Cajun Steak Rigatoni Alfredo

A creamy and spicy pasta dish featuring rigatoni, flank steak, and a rich Alfredo sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Cajun
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb flank steak, thinly sliced
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup fresh spinach, roughly chopped
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • In a large pot, bring a generous amount of salted water to a rolling boil. Carefully add the rigatoni and cook according to the package instructions, usually about 10-12 minutes, until it reaches al dente texture. Once cooked, drain the pasta in a colander, but remember to reserve 1/2 cup of the pasta cooking water for later.
  • In a medium mixing bowl, add the sliced flank steak. Sprinkle the Cajun seasoning over the beef and toss well to ensure each piece is evenly coated with the spicy seasoning blend.
  • Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned steak strips. Sear the steak for about 3-4 minutes, or until nicely browned and cooked to your desired doneness. Remove the steak from the skillet and transfer to a plate to rest.
  • In the same skillet used for the steak, lower the heat to medium and add the minced garlic. Sauté for 30 seconds, stirring frequently, until the garlic is fragrant and slightly golden. Next, slowly pour in the heavy cream while stirring, bringing the mixture to a gentle simmer.
  • Gradually mix in the grated Parmesan cheese, stirring continuously until it melts and the sauce thickens to a creamy consistency. If the sauce becomes too thick, add the reserved pasta water a little at a time, stirring until you achieve your preferred consistency.
  • Add the cooked rigatoni and the fresh spinach to the Alfredo sauce. Stir the mixture gently until the spinach wilts and the pasta is well coated with the creamy sauce. Finally, fold in the seared steak and season the dish with salt and fresh black pepper to taste.
  • To dish up, portion the Cajun Steak Rigatoni Alfredo onto serving plates. Garnish each plate with a sprinkle of finely chopped parsley for a splash of color and freshness. Enjoy your delightful meal!

Notes

Reserve pasta water to adjust sauce consistency.
Keyword Alfredo, Cajun, dinner, pasta, steak