Instructions
Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente.
Step 2: Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3: Season the steak pieces with salt, black pepper, paprika, and Italian seasoning.
Step 4: Heat olive oil in a large skillet over medium-high heat.
Step 5: Sear the steak pieces for 2 to 3 minutes per side until browned and cooked to your preferred doneness.
Step 6: Remove the steak from the skillet and set aside.
Step 7: In the same skillet, melt the butter and sauté the onion for 2 to 3 minutes until softened.
Step 8: Add the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
Step 9: Pour in the beef broth and heavy cream, stirring well.
Step 10: Add the parmesan cheese and stir until the sauce becomes creamy.
Step 11: Return the steak to the skillet along with the cooked penne pasta.
Step 12: Toss everything together, adding reserved pasta water if needed to loosen the sauce.
Step 13: Garnish with chopped parsley and extra parmesan cheese before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of broth or cream to keep the pasta moist.
Avoid overcooking the steak during reheating to maintain tenderness.
This pasta dish is best enjoyed fresh, but leftovers make a flavorful next-day meal.
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