Ingredients
Scale
- 12 oz rigatoni pasta
- 1½ lbs sirloin steak, sliced into thick strips
- 2 tbsp olive oil
- 5 tbsp unsalted butter
- 6 cloves garlic, minced
- ¾ cup beef broth
- 1¼ cups heavy cream
- 4 oz Velveeta cheese, cubed
- ¾ cup shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp cracked black pepper
- ¾ tsp salt, divided
- ¼ tsp white pepper
- 2 tbsp reserved pasta water
- Fresh parsley, chopped
Instructions
- Cook the rigatoni in a large pot of salted boiling water until al dente. Reserve some pasta water before draining.
- Season steak strips with Cajun seasoning, paprika, black pepper, and salt. Sear in a hot skillet with olive oil and butter until golden. Remove from heat.
- In the same skillet, melt remaining butter and sauté garlic until fragrant. Add beef broth and simmer briefly.
- Stir in heavy cream, then add cheeses until melted and smooth. Season as needed.
- Combine cooked rigatoni with sauce, adding reserved pasta water as needed for consistency.
- Serve topped with steak strips and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 940
- Sugar: 4g
- Sodium: 780mg
- Fat: 62g
- Saturated Fat: 30g
- Unsaturated Fat: 31g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 136mg