Start by bringing a pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the Cajun-seasoned steak tips and sear until they are nicely browned and cooked to your desired doneness.

Reduce the heat to medium. Pour the heavy cream into the skillet, stirring gently to warm it through.

Gradually add the grated Parmesan cheese while stirring until it melts smoothly into the sauce.

Add the drained rigatoni to the skillet, tossing well to coat all the pasta in the creamy sauce.

Season with salt and pepper to taste, encouraging the flavors to meld beautifully.

Serve hot, garnished with freshly chopped parsley for an added touch of color and freshness.