Ingredients:
- 450g sirloin steak tips, cut into 1-inch cubes
- 2 tbsp low-sodium Cajun seasoning
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 450g rigatoni pasta
- 4 cloves garlic, minced
- 475ml heavy cream
- 100g freshly grated Parmesan cheese
- 0.5 tsp smoked paprika
- 60ml reserved pasta water
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions:
- Prep the steak. Pat the 450g sirloin steak tips dry with paper towels. Toss them in a bowl with the 2 tbsp Cajun seasoning until every side is coated.
- Boil the pasta. Bring a large pot of salted water to a boil. Add the 450g rigatoni and cook according to package directions until it has a slight bite (al dente).
- Save the water. Before draining the pasta, carefully dip a cup into the pot and reserve 60ml of the starchy pasta water. Set the pasta aside.
- Sear the beef. Heat 1 tbsp olive oil and 1 tbsp butter in your skillet over medium high heat. Add the steak tips in a single layer. Cook for 2-3 minutes per side until deeply browned and crusty.
- Rest the meat. Remove the steak from the pan and let it rest on a plate. Do not wipe out the pan; those brown bits are flavor gold.
- Sauté the garlic. Lower the heat to medium. Add the 4 cloves of minced garlic and 0.5 tsp smoked paprika. Cook for 1 minute until the garlic smells fragrant and toasted.
- Simmer the cream. Pour in the 475ml heavy cream. Use a wooden spoon to scrape up the fond from the bottom. Simmer for 3-5 minutes until the cream thickens slightly and bubbles at the edges.
- Whisk in cheese. Turn the heat to low. Gradually whisk in the 100g freshly grated Parmesan, 1 tsp salt, and 0.5 tsp black pepper. Stir until the sauce is completely smooth and velvety.
- Combine. Toss the cooked rigatoni into the sauce. Pour in the 60ml reserved pasta water and stir vigorously. The sauce should glossy and cling tightly to the pasta.
- Final touch. Fold the steak tips (and any juices from the plate) back into the pasta. Garnish with 2 tbsp fresh parsley and serve immediately.