Cajun Steak Pasta

nibbleboard.com/recipes/cajun-steak-pasta

Ingredients

Instructions

1. Bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While the water heats, pat steak pieces dry and season generously with cajun seasoning, tossing to coat evenly on all sides.
3. Heat olive oil in a large skillet over high heat until just smoking. Add steak in a single layer — don't crowd the pan. Sear for 2 minutes per side until deeply browned but still pink in the center.
4. Transfer steak to a plate and tent loosely with foil. Reduce heat to medium.
5. Add butter to the same skillet. Once melted and foaming, add minced garlic and cook until fragrant, about 30 seconds.
6. Pour in the fire-roasted diced tomatoes with their juices and chicken broth. Scrape up any browned bits from the bottom of the pan. Simmer for 3 minutes until slightly reduced.
7. Stir in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
8. Add parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
9. Toss drained pappardelle into the sauce, adding a splash of reserved pasta water if needed to loosen. Return the seared steak and any resting juices to the skillet, folding everything gently to combine.
10. Serve immediately, topped with sliced green onions and fresh parsley.

Nutrition per Serving

Chef Tips

• I've found that patting the steak completely dry before seasoning is the single biggest factor in getting a good sear. Any surface moisture steams instead of browning.
• Don't move the steak pieces around in the pan — let them sit and develop that crust. Two minutes undisturbed per side is all you need.
• If you can't find pappardelle, fettuccine or tagliatelle work great here. You want a wide, flat noodle that holds onto the creamy sauce.
• After trying both ways, I always pull the steak off the heat while it's still a touch underpink in the center. It keeps cooking as it rests, and the residual heat from the sauce finishes it off perfectly.
• Make the sauce a day ahead — it actually tastes better the next day. Just reheat gently over medium-low and cook fresh pasta and steak when you're ready to serve.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some sauce as it sits — add a splash of broth or cream when reheating.