In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until shimmering. Add the seasoned Cajun steak tips, searing for about 3–4 minutes until browned. Remove and set aside.

In a pot of salted boiling water, cook the rigatoni according to package instructions until al dente, about 9–11 minutes. Drain, reserving ½ cup pasta water.

In the same skillet, melt another tablespoon of butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and simmer for 2–3 minutes.

Reduce heat to low, stir in grated Parmesan cheese until melted. Add optional cheeses, and season sauce with salt, pepper, and Cajun seasoning to taste.

Add the drained rigatoni to the sauce, tossing gently to coat. If sauce is thick, add reserved pasta water to loosen. Fold in the seared steak tips.

Plate while warm, garnishing with additional Parmesan cheese or hot sauce as desired. Serve immediately.