Garlic Parmesan Penne With Steak, Broccoli & Bell Peppers In A Roasted Red Pepper Cream

Looking for a weeknight dinner that feels a little bit special? This Garlic Parmesan Penne with Steak, Broccoli & Bell Peppers in a Roasted Red Pepper Cream is exactly what you need! It’s a vibrant, flavorful dish that combines tender steak, perfectly cooked penne, crisp-tender vegetables, and a luxuriously creamy, roasted red pepper sauce. The smoky paprika and generous Parmesan cheese elevate this pasta to a whole new level of deliciousness. This recipe is sure to become a family favorite – it’s comforting, satisfying, and packed with goodness. Let’s get cooking!

What You’ll Need: The Ingredient Lineup

• 300g (10.5oz) Penne Pasta: We’re using penne for its ridges, which beautifully capture the creamy sauce. Choose a high-quality pasta made with durum wheat semolina for the best texture. Cooking it ‘al dente’ – meaning ‘to the tooth’ – ensures a slight bite that holds up well to the sauce.
• 250g (9oz) Beef Steak: A tender cut like sirloin or ribeye works wonderfully here. We’re slicing it into strips for quick cooking and easy enjoyment. Ensure your steak is halal if you require it.
• 150g (5.3oz) Broccoli Florets: Fresh broccoli florets provide a lovely green color and a healthy crunch. Look for firm, tightly closed florets for the best flavor and texture.
• 1 Large Red Bell Pepper: Adds sweetness and a vibrant color. Choose a pepper that feels heavy for its size, indicating it’s full of juice.
• 1 Large Yellow Bell Pepper: Complements the red bell pepper with a slightly different sweetness and adds visual appeal.
• 2 Cloves Garlic: Minced garlic is the foundation of so much flavor! Fresh garlic is always best; avoid pre-minced garlic as it loses its potency quickly.
• 1 Small Roasted Red Pepper (about 50g/1.8oz): The star of the sauce! Roasting the red pepper brings out its natural sweetness and creates a smoky depth of flavor. You can roast your own or use a jarred roasted red pepper (ensure it’s good quality).
• 200ml (¾ cup) Heavy Cream: Provides the richness and creaminess that makes this sauce so irresistible. Look for heavy cream with a fat content of at least 36%.
• 60g (2oz) Grated Parmesan Cheese: Adds a salty, umami flavor that perfectly complements the roasted red pepper and steak. Use freshly grated Parmesan for the best flavor and texture. Ensure it is halal-certified if required.
• 1 tsp Smoked Paprika: Adds a subtle smoky flavor that enhances the roasted red pepper. Sweet paprika can be substituted, but smoked paprika provides a more complex flavor profile.
• 1 tbsp Olive Oil: Used for searing the steak and sautéing the bell peppers. Extra virgin olive oil is preferred for its flavor and health benefits.
• 1 tbsp Butter: Adds richness and helps to create a smooth, emulsified sauce.
• Salt and Freshly Ground Black Pepper: Essential for seasoning! Use freshly ground black pepper for the best flavor.
• 1 tbsp Toasted Pine Nuts: Adds a delightful crunch and nutty flavor as a garnish. Toasting the pine nuts enhances their flavor.
• 1 tbsp Fresh Parsley: Finely chopped parsley adds a fresh, herbaceous note and a pop of color.

Substitutions & Variations

Feel free to customize this recipe to your liking! Here are a few ideas:

• Steak: Chicken breast or shrimp can be substituted for the steak.
• Pasta: Fusilli or rotini would also work well in place of penne.
• Vegetables: Zucchini, mushrooms, or spinach can be added to the mix.
• Cream: For a lighter sauce, you can use half-and-half or milk, but the sauce won’t be as rich.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Bringing It All Together: Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook for 9-10 minutes, or 1 minute less than the package directions, to achieve an *al dente* texture. This ensures the pasta holds its shape and doesn’t become mushy when tossed with the sauce. Reserve about ½ cup of the pasta water before draining – this starchy water is liquid gold for adjusting the sauce consistency later.
2. Sear the Steak: Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Add the steak strips in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear for 2-3 minutes per side, aiming for a beautiful brown crust while keeping the inside slightly pink. Season generously with salt and pepper. Transfer the seared steak to a plate and let it rest – this allows the juices to redistribute, resulting in a more tender and flavorful steak.
3. Prepare the Roasted Red Pepper: If you haven’t already, preheat your oven to 220°C (425°F). Place the whole roasted red pepper on a baking sheet and char it for 8-10 minutes, turning once, until the skin is blistered and blackened. Remove from the oven and immediately place the pepper in a bowl, covering it with plastic wrap for about 10 minutes. This steaming process makes peeling the skin much easier. Once cooled, peel off the skin, remove the seeds, and roughly chop the roasted pepper.
4. Create the Creamy Red Pepper Sauce: In the same pot you used for the pasta, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant – be careful not to burn the garlic! Add the chopped roasted red pepper and smoked paprika, stirring to combine. Pour in the heavy cream and bring to a gentle simmer.
5. Blend the Sauce: Using an immersion blender, blend the sauce mixture until it’s perfectly smooth and a vibrant orange color. If you don’t have an immersion blender, carefully transfer the sauce to a regular blender. Return the sauce to low heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. If the sauce is too thick, gradually add a tablespoon or two of the reserved pasta water until it reaches a velvety, coating consistency.
6. Steam & Sauté the Vegetables: Steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp. Simultaneously, heat the remaining ½ tablespoon of olive oil in a separate pan over medium heat. Add the sliced red and yellow bell peppers and sauté for 2-3 minutes, until they are slightly softened but still retain some crunch.
7. Combine and Coat: Add the cooked penne pasta, seared steak strips, steamed broccoli, and sautéed bell peppers to the creamy red pepper sauce. Gently toss everything together to ensure that every piece is evenly coated in the luscious sauce. Let the pasta absorb the sauce for 1-2 minutes, allowing the flavors to meld together beautifully.
8. Plate and Garnish: Spoon a generous mound of the Garlic Parmesan Penne with Steak, Broccoli & Bell Peppers onto a wide dinner plate. Swirl a thin ribbon of extra roasted red pepper cream around the edge of the pasta for a visually appealing contrast. Sprinkle with chopped toasted pine nuts and fresh parsley, and finish with a light crack of black pepper.

The Importance of Resting the Steak

Resting the steak after searing is a crucial step often overlooked. Allowing the steak to rest for at least 5-10 minutes before slicing allows the muscle fibers to relax and reabsorb the juices that were pushed to the center during cooking. This results in a significantly more tender and flavorful steak. Skipping this step will result in a drier, chewier steak, as the juices will escape when you cut into it.

Why Roasted Red Peppers? A Flavor Deep Dive

The roasted red pepper isn’t just a color addition; it’s the heart of this dish’s unique flavor profile. Roasting the pepper intensifies its natural sweetness and imparts a smoky depth that complements the richness of the Parmesan and cream. The charring process creates a complex flavor that elevates the entire dish beyond a simple cream sauce. Using a store-bought jarred roasted red pepper is convenient, but roasting your own truly makes a difference.

Adjusting the Spice Level

Smoked paprika adds a subtle smoky heat to the sauce. If you prefer a spicier dish, you can increase the amount of smoked paprika or add a pinch of cayenne pepper. For a milder flavor, use sweet paprika instead. Remember to taste and adjust the seasoning as you go to achieve your desired level of spiciness.

Tips for Perfectly Al Dente Pasta

Achieving perfectly *al dente* pasta is key to this recipe’s success. Start checking the pasta for doneness a minute or two before the package directions suggest. The pasta should be firm to the bite, with a slight resistance in the center. Remember that the pasta will continue to cook slightly when tossed with the hot sauce, so it’s better to undercook it slightly than to overcook it.

Frequently Asked Questions

Can I use a different type of steak?

Yes, you can! Sirloin, flank steak, or even ribeye would all work well in this recipe. Adjust the cooking time accordingly based on the thickness of the steak.

Can I make this dish vegetarian?

Absolutely! Simply omit the steak and add more vegetables, such as mushrooms, zucchini, or spinach. You could also add some chickpeas or white beans for extra protein.

Can I make this ahead of time?

While best served immediately, you can prepare the sauce and vegetables ahead of time. Store them separately in the refrigerator and reheat before adding the pasta and steak. However, the steak is best seared fresh for optimal flavor and texture.

Conclusion

This Garlic Parmesan Penne with Steak, Broccoli & Bell Peppers in a Roasted Red Pepper Cream is a truly satisfying and flavorful meal. The combination of tender steak, vibrant vegetables, and a creamy, smoky sauce is sure to impress. Don’t forget to save this recipe to Pinterest for easy access later!

Garlic Parmesan Penne With Steak, Broccoli & Bell Peppers In A Roasted Red Pepper Cream

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• Author: Isabella Rossi
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Garlic Parmesan Penne with Steak, Broccoli & Bell Peppers features a vibrant roasted red pepper cream sauce for a comforting and flavorful weeknight meal. It’s a satisfying dish packed with goodness.

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Ingredients

Scale 1x2x3x

• 300g (10.5oz) Penne Pasta
• 250g (9oz) Beef Steak, sliced
• 150g (5.3oz) Broccoli Florets
• 1 Large Red Bell Pepper, sliced
• 1 Large Yellow Bell Pepper, sliced
• 2 Cloves Garlic, minced
• 50g (1.8oz) Roasted Red Pepper
• 200ml (¾ cup) Heavy Cream
• 60g (2oz) Grated Parmesan Cheese
• 1 tsp Smoked Paprika
• 1 tbsp Olive Oil
• 1 tbsp Butter
• Salt and Pepper to taste
• 1 tbsp Toasted Pine Nuts
• 1 tbsp Fresh Parsley, chopped

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Cook Pasta: Boil penne ‘al dente’, reserving ½ cup pasta water.
2. Sear Steak: Sear steak strips in olive oil, season with salt & pepper, and rest.
3. Prepare Red Pepper: Roast, peel, seed, and chop the red pepper.
4. Make Sauce: Sauté garlic in butter, add red pepper & paprika, then simmer with cream.
5. Blend Sauce: Blend sauce until smooth, stir in Parmesan, and adjust consistency with pasta water.
6. Steam & Sauté Veggies: Steam broccoli, sauté bell peppers until tender-crisp.
7. Combine & Coat: Toss pasta, steak, veggies in sauce until well coated.
8. Plate & Garnish: Serve with pine nuts and parsley.

Notes

Resting the steak is crucial for tenderness. Roasting the red pepper intensifies its flavor. Adjust spice level with paprika or cayenne.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 650 kcal
• Sugar: 15 g
• Sodium: 500 mg
• Fat: 35 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 150 mg