Steps

• Begin by boiling water in a large pasta pot, adding a generous pinch of salt. Cook the rigatoni according to the package directions until al dente. Drain the pasta and set aside, reserving some of the pasta water.
• Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced sirloin steak, cooking until browned on all sides. This should take about 5-7 minutes. Once done, remove the steak from the skillet and set aside.
• In the same skillet, add the remaining olive oil and sauté the red and green bell peppers until they begin to soften, about 3-4 minutes. Add the cherry tomatoes, cooking for another 2 minutes until they just start to blister.
• Add the Cajun seasoning, garlic powder, onion powder, salt, and pepper to the skillet. Pour in the heavy cream and beef broth. Stir the mixture and allow it to simmer for about 4-5 minutes, giving the flavors time to meld.
• Return the steak to the skillet, along with the cooked pasta. Stir everything together, ensuring the pasta is well-coated with the sauce. If the sauce seems too thick, add a bit of the reserved pasta water to reach your desired consistency. Cook everything together for a couple more minutes.
• Turn off the heat and stir in the chopped parsley. Serve the Cajun Steak Rigatoni hot, topped with freshly grated Parmesan cheese.