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Creamy Tuscan Steak Penne with Spinach

Thin-seared sirloin strips and al dente penne tossed in a rich sun-dried tomato and Parmesan cream sauce with wilted baby spinach for a steakhouse-quality one-pan dinner in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin steak or ribeye sliced into thin strips against the grain; patted dry before seasoning
  • 2 tbsp olive oil or sun-dried tomato jar oil sun-dried tomato oil strongly recommended for depth
  • 1 tsp garlic powder for steak seasoning
  • 0.5 tsp onion powder for steak seasoning
  • salt and black pepper to taste, for steak seasoning
  • 12 oz penne pasta cook 1 to 2 minutes under package al dente time
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream half-and-half can substitute; extend simmer by 3 to 4 minutes
  • 0.5 cup freshly grated Parmesan cheese grated fresh from block; pre-shredded not recommended
  • 0.5 cup oil-packed sun-dried tomatoes drained and chopped; reserve jar oil for searing
  • 3 cup fresh baby spinach added after cream has thickened; two additions
  • 0.25 tsp red pepper flakes optional
  • 0.25 cup reserved pasta water starchy cooking water; for adjusting sauce consistency
  • fresh parsley chopped, for garnish

Equipment

  • large skillet
  • Large pot for pasta
  • whisk
  • tongs
  • Instant read thermometer
  • Microplane or fine grater for Parmesan

Method
 

  1. Cook penne in heavily salted boiling water until al dente, 1 to 2 minutes under package time. Reserve 1/4 cup pasta water before draining. Drain and set aside.
  2. Pat steak strips completely dry with paper towels. Season with garlic powder, onion powder, salt, and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Sear strips in a single layer in batches for 2 to 3 minutes per side until browned to preferred doneness. Transfer to a plate and tent with foil.
  3. Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and sauté for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
  4. Pour in heavy cream, scraping up the fond. Stir in sun-dried tomatoes and red pepper flakes if using. Simmer for 3 to 5 minutes until the sauce coats the back of a spoon.
  5. Add baby spinach in two additions, stirring between each, until fully wilted into the sauce, about 1 minute per addition.
  6. Reduce heat to Low. Whisk in Parmesan in two additions until the sauce is smooth and glossy.
  7. Add drained penne and toss to coat. Return seared steak strips and all collected plate juices to the skillet. Toss gently to distribute. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  8. Taste for seasoning. Serve immediately garnished with fresh chopped parsley and additional Parmesan.

Notes

Storage: Store in an airtight container for up to 3 days. Add a splash of milk or broth before reheating over medium-low heat. Does not freeze well. Substitutions: Ribeye for richer result. Chicken breast strips for a lighter version; cook to 165°F. Half-and-half for lighter sauce; extend simmer time. Pro tips: Always slice steak against the grain. Pat strips dry before searing. Add spinach after cream has thickened. Use sun-dried tomato jar oil for searing. Add Parmesan in two additions over Low heat.