1. Pat the beef chunks dry and season them with salt, pepper, and half the Cajun seasoning.

2. Heat olive oil in a cast iron skillet over high heat. Sear beef chunks for 2–3 minutes per side until browned. Set aside.

3. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and reserve 1/2 cup pasta water.

4. In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant.

5. Add remaining Cajun seasoning and heavy cream. Simmer for 3–4 minutes until the sauce thickens slightly.

6. Add rigatoni and toss to coat. Add reserved pasta water as needed to loosen the sauce.

7. Stir in grated parmesan cheese until melted and combined.

8. Return seared beef to the skillet and mix gently into the pasta. Simmer for 1–2 minutes.

9. Garnish with fresh parsley and optional smoked paprika before serving.