This is the kind of meal you make when you want “wow” without complicated steps. One skillet, one pot of pasta, and the sauce comes together fast once the steak is done.
WHY YOU'LL LOVE THIS RECIPE
This recipe is bold, creamy, and satisfying. The steak is seared and basted for maximum flavor, Cajun seasoning gives you smoky heat, and the cream sauce is silky and rich.
INGREDIENTS
For this recipe you will need: NY strip steaks, Olive oil, Butter, Shallot, Garlic, Seasonings, Chicken bouillon, Tomato paste, Chicken broth, Heavy cream, Parmesan, and Rigatoni pasta
Heat olive oil in a large skillet. Season steaks on both sides. Sear 3 to 4 minutes. Flip, add butter, and baste. Cook another 3 to 4 minutes then remove
STEP 1: SEAR THE STEAKS
STEP 2: SAUTÉ THE SHALLOTS
In the same skillet, add diced shallots. Cook for 1 to 2 minutes until softened.
STEP 3: ADD GARLIC AND SEASONINGS
Add minced garlic, paprika, chicken bouillon, Italian seasoning, and Cajun seasoning. Cook just until fragrant.
STEP 4: BUILD THE SAUCE
Lower heat. Stir in tomato paste, then add chicken broth and heavy cream. Stir and simmer about 5 minutes until thickened.
STEP 5: COOK PASTA AND RESERVE WATER
Cook rigatoni until al dente. Drain but reserve some pasta water.
STEP 6: FINISH WITH PARMESAN
Remove the cajun cream sauce from heat and stir in Parmesan until smooth and melted.
STEP 7: TOSS PASTA
Add pasta to sauce and toss to coat. Add a splash of pasta water if needed to loosen.
STEP 8: SLICE STEAK AND SERVE
Slice steak against the grain and serve on top of the pasta. Finish with extra Parmesan.
STORAGE TIPS
Freezing this recipe is not recommended, but you can refrigerate leftovers in an airtight container for 3 days. Reheat gently on low heat with a splash of cream or water to loosen sauce
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