Quick Penne Pasta with Steak and Bell Peppers Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are prepped and ready for the stovetop. Slice the steak into uniform, thin strips to ensure even cooking and faster searing. Wash and slice the red bell peppers into strips of similar size to the steak to ensure they cook at the same rate.

Have the pasta pot filled with water and ready to boil, and keep a colander nearby for immediate draining. Having everything pre-measured and positioned will make the cooking process smooth and efficient.

Instructions

Boiling the pasta

1. 1Boil the pasta
   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta thoroughly using a colander and set aside.
   Look for The pasta should be firm to the bite, not mushy.
   Tip Reserve a small cup of pasta water just in case the sauce needs thinning later.

The pasta is ready when it is tender but offers a slight resistance to the tooth. It should be drained well to prevent the sauce from becoming diluted. The water should be heavily salted, as this is the only chance to season the pasta itself from within, ensuring the final dish has a balanced flavor profile across all components.

Searing the steak and peppers

2. 2Sear the steak and peppers
   Heat a large skillet over medium-high heat. Add the sliced steak strips and cook until browned on all sides. Add the sliced red bell peppers and sauté until they are tender-crisp. Ensure the internal temperature of the steak reaches 145°F (63°C) and let the meat rest for 3 minutes.
   Look for The steak should have a deep golden-brown crust.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the pan, as this prevents the meat from browning properly.

The steak should be deeply browned and the peppers should have softened significantly, releasing their juices into the skillet. The aroma should be savory and slightly sweet from the peppers. If the pan appears dry, ensure the heat remains high to achieve that essential sear on the meat strips.

Final assembly

3. 3Combine and serve
   Pour the tomato sauce into the skillet with the cooked steak and peppers. Stir to combine and let the sauce simmer for 2 minutes. Fold in the cooked penne pasta, tossing until every piece is coated in the glossy sauce. Serve immediately on warm plates.
   Look for The sauce should be bubbling and thick enough to coat the back of a spoon.
   Tip Garnish with fresh herbs if desired for extra color.

The sauce should be simmering and glossy, coating the pasta, steak, and peppers evenly. The final dish should be hot and fragrant. Before serving, check the seasoning and adjust with salt or pepper if needed.

The visual appeal should be vibrant, with the red sauce and peppers contrasting against the golden-brown steak and the light-colored pasta.

Common mistakes

A common mistake is overcrowding the skillet when searing the steak, which causes the meat to steam in its own juices instead of browning. Always work in batches if necessary to maintain high heat.

Another frequent error is overcooking the pasta; it will continue to cook slightly when added to the hot sauce, so drain it when it is still firm. Ensure the sauce is properly reduced so it does not become watery when the pasta is added.

How to tell it’s done

The steak is done when it reaches an internal temperature of 145°F (63°C). It should be browned on the outside with a tender, juicy interior. The peppers should be soft but still hold their shape, showing slight charring on the edges.

The pasta should be al dente, meaning it is firm to the bite, and the sauce should be thick and glossy, clinging well to the pasta and meat without pooling at the bottom of the pan.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest