Creamy Cajun Steak Tagliatelle

Ingredients

To serve 2:

180g dry weight tagliatelle (cooked aldente)

2-3 garlic cloves, diced (or 3 tsp lazy garlic)

2 sirloin steaks (or steak of choice)

1 white onion, diced

200ml chicken stock

70ml double cream

3 tbsp grated parmesan

2 tbsp cajun seasoning

1 tbsp paprika

2 tsp mixed Italian herbs and oregano

2-3 rosemary sprigs

For the cajun pasta:

Begin by boiling your pasta as per packet instructions. In a separate pan, add a tsp of oil and fry off the onion and garlic until fragrant. Season with 2 tbsp of the Cajun seasoning, the paprika, oregano and Italian herbs. Pour in the chicken stock and the cream, stirring everything together and leaving on a low to medium heat for the sauce to thicken.

When the pasta is done, reserve a couple spoonful’s of pasta water and then add the cooked pasta to the sauce, tossing it through and covering well. At this point, add in the rest of the Cajun seasoning (or adjust to taste). Add a splash of pasta water then leave to simmer for the sauce to thicken up. Finish by stirring through the parmesan cheese.

For the steak:

Leave out the fridge for the steak to get to room temperature, then rub with olive oil and season on either side with salt and pepper.

Directions

Heat some oil in a pan until really hot, then transfer the steaks into the pan with a couple of rosemary sprigs. Cook for however long you like your steak cooking, then slice and serve immedietly with the pasta!

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