Quick Penne Pasta with Steak and Bell Peppers Tips, FAQ & printable recipe

Tips for success

For a more complex flavor profile, add a pinch of red pepper flakes during the sauté phase to introduce a subtle heat that cuts through the richness of the steak. If the sauce seems too thick after adding the pasta, use a small amount of the reserved pasta water to loosen it to the desired consistency. This starchy water helps emulsify the sauce.

Serving the dish on pre-warmed plates helps maintain the temperature of the meal, which is particularly important for pasta dishes that can cool quickly.

If fresh basil or parsley is available, a light sprinkle on top just before serving adds a fresh, aromatic finish that brightens the overall flavor. Ensure the steak rests for the full time to keep it succulent.

Variations

• Spicy Steak Pasta: Add one teaspoon of crushed red pepper flakes to the skillet when sautéing the peppers to give the dish a pleasant, lingering heat that complements the savory steak.
• Creamy Tomato Steak Pasta: Stir in two tablespoons of heavy cream or cream cheese during the final simmering phase to transform the sauce into a rich, velvety tomato-cream base.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Not recommended, as the texture of the pasta and peppers will degrade.

Reheat

Reheat in a skillet over low heat with a splash of water until hot.

Store any leftovers in an airtight container in the refrigerator. The pasta will continue to absorb the sauce as it sits, so it may appear slightly drier upon reheating.

This is normal and can be corrected with a tablespoon of water or broth during the warming process. Ensure the dish cools for no longer than two hours before being placed in the refrigerator to maintain food safety standards.

This dish is best enjoyed fresh, but the components can be prepped in advance. The steak can be sliced and the peppers can be pre-cut up to 24 hours before cooking, provided they are kept in sealed containers in the refrigerator.

The pasta can be cooked, drained, and tossed with a small amount of oil to prevent sticking, then stored for up to 24 hours before being incorporated into the sauce.

Serving ideas

Serve this pasta in shallow, wide bowls to allow the sauce to remain distributed across the pasta. A side of crusty bread or a simple green salad with a sharp vinaigrette balances the richness of the steak and the sweetness of the peppers.

Ensure that each portion contains a generous amount of steak strips and peppers to provide a balanced bite of all ingredients.

For a more elegant presentation, create a small nest of pasta in the center of the bowl and arrange the steak and pepper pieces on top. This highlights the textures and colors of the individual components. Serve immediately while the dish is steaming hot, as the sauce is at its best when the starches are warm and the meat is tender.

Frequently asked questions

Recipe card

Quick Penne Pasta with Steak and Bell Peppers

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 4

Ingredients

• 1 lb sirloin steak, sliced into thin strips
• 1 lb penne pasta
• 2 red bell peppers, sliced
• 2 cups tomato sauce

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

65 g

Fat

22 g

Fiber

4.5 g

Sugar

6 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.