Description
A rich American-Italian fusion dish combining smoky Cajun-seasoned steak tips with a velvety Parmesan-cream sauce and ridged rigatoni pasta. Bold spices, dairy, and structured pasta create a satisfying weeknight meal.
Ingredients
1 lb sirloin or ribeye steak, halal-approved, trimmed and cubed
10 oz rigatoni pasta
1 tbsp Cajun seasoning (no cayenne overload for kids)
2 tbsp unsalted butter, divided
1 tbsp olive oil (light or refined)
2 cloves garlic, minced
1 cup heavy cream
1 cup shredded Parmesan cheese
1 tsp dried thyme
1/2 tsp grated nutmeg (optional)
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). Heat 1 tbsp butter and olive oil in a large oven-safe skillet over medium-high heat. Sear steak cubes until browned on all sides, 3-4 minutes. Add garlic, sauté 1 minute. Stir in 1/2 cup Parmesan, Cajun seasoning, thyme, and pepper. Cook 2 minutes.
Toss rigatoni with remaining 1 tbsp butter and 1/2 cup cream. Add to skillet with steak, stirring to coat. Sprinkle with remaining Parmesan. Transfer to oven and bake 10 minutes until golden. Stir in remaining 1/2 cup cream and nutmeg (if using). Return to oven 5 minutes until thickened. Season with salt and pepper before serving.
Notes
Use halal-certified steak for dietary compliance
Ghee substitutes for richer flavor
depending on seasoning brand, verify no alcohol in Cajun blend
Parmesan provides savory depth without flour
Optional: Serve with garlic bread for mopping up sauce
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Pan-searing and baking
- Cuisine: American-Italian fusion
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 580
- Sugar: 2g
- Sodium: 10g
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 160mg