Steak Pizzaiola Pasta

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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7 ounces fusilli pasta (about 21/2 cups)

1 pound skirt steak, halved crosswise

Freshly ground pepper

2 tablespoons extra-virgin olive oil

4 ounces baby bell peppers (4 to 6 peppers), quartered lengthwise, stems and seeds discarded

1 red onion, thinly sliced

3 cloves garlic, sliced

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1/4 cup dry white wine

1 1/2 cups chopped tomatoes from a box (such as Pomì)

1 cup torn fresh basil


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  2. Meanwhile, season the steak with salt and pepper. Heat a large skillet over high heat until very hot. Add 1 tablespoon olive oil. Add the steak and cook until well browned, about 4 minutes per side for medium rare. Remove to a plate and tent loosely with foil.
  3. Add the remaining 1 tablespoon olive oil to the skillet along with the bell peppers, red onion, garlic, oregano, red pepper flakes and 1/2 teaspoon salt. Cook, stirring, until the vegetables are softened, about 4 minutes. Reduce the heat to medium, stir in the wine and cook until almost evaporated, about 30 seconds. Add the tomatoes and 1/4 cup water. Bring to a simmer and cook until the sauce is thickened, about 5 minutes.
  4. Add the pasta and any steak juices to the sauce; toss until warmed through, about 1 minute, adding the reserved cooking water as necessary to loosen. Season with salt and pepper and stir in 3/4 cup basil. Divide among bowls. Thinly slice the steak and serve on the pasta. Top with the remaining 1/4 cup basil.