Ingredients
- 8 oz penne pasta
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 cup white cheddar cheese, shredded
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Cook the penne in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, drain, and set aside.
- Heat olive oil in a skillet over medium-high heat and sear the steak until cooked to your liking, then remove and let rest.
- Add more olive oil to the skillet and sauté onions until translucent (about 2-3 minutes). Then add minced garlic and cook for another minute.
- Sprinkle Cajun seasoning over the onions and garlic, cooking for 30 seconds to bloom the spices.
- Pour in the heavy cream, scraping the skillet to release browned bits, and bring to a simmer before adding cheese, stirring until melted.
- Toss in the cooked penne and steak, mixing well. Gradually add reserved pasta water if the sauce is too thick.
- Season with salt and pepper to taste and serve immediately, garnished with parsley or chives.
Notes
Ensure to cook the pasta al dente for the best texture. Feel free to adjust spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Meat-Based