Sicilian Chili Beef Pasta Bowl

Description

Top round steak strips seared and simmered spicy with bell peppers and garlic in a Sicilian tomato sauce, served over short pasta as the starch. This fusion emphasizes quick Italian techniques with fiery Sicilian zest for a robust tavern dish. Fresh vegetable crunch and bold flavors shine, prepared in 35 minutes.

Cultural Background

Sicilian cuisine blends Italian traditions with influences from Arab, Greek, and Spanish cultures, featuring bold tomato-based sauces and spicy elements like chili peppers introduced historically. Dishes like pasta with meat and peppers reflect tavern-style hearty meals popular in Sicily's vibrant food scene. The quick searing and simmering technique draws from Italian methods adapted for robust, flavorful one-pan preparations.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
SERVINGS: 2
DIFFICULTY: Medium

Ingredients

• 12 oz beef top round steak, sliced into thin strips against the grain
• 6 oz short pasta such as rigatoni or penne
• 1 large bell pepper, sliced into strips
• 3 cloves garlic, minced
• 1 14-oz can crushed tomatoes
• 2 tbsp olive oil
• 1 tsp red pepper flakes, or to taste
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Bring a large pot of well-salted water to a rolling boil over high heat. Add the short pasta and cook according to package directions until al dente, typically 10-12 minutes, stirring occasionally to prevent sticking. Drain the pasta, reserving 1/4 cup of the starchy cooking water, and set aside.
2. While the pasta cooks, pat the beef strips dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over high heat until shimmering and just smoking. Add the beef strips in a single layer, working in batches if needed to avoid crowding, and sear for 1-2 minutes per side until deeply browned on the outside but still pink inside. Remove the beef to a plate and set aside.
3. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic, sliced bell pepper, and red pepper flakes. Sauté for 3-4 minutes, stirring frequently, until the garlic is fragrant, the peppers begin to soften but retain some crunch, and the mixture smells aromatic without browning the garlic.
4. Pour in the crushed tomatoes and stir in the dried oregano along with a pinch of salt and black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
5. Return the seared beef strips and any accumulated juices to the skillet. Add a splash of the reserved pasta water if the sauce seems too thick. Simmer together for 5-7 minutes over medium-low heat until the beef is just cooked through to medium and tender, the sauce coats the ingredients evenly, and the bell peppers are vibrant. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes for desired spice level.
6. Add the drained pasta directly to the skillet and toss gently to coat everything in the spicy Sicilian tomato sauce, using tongs or a spatula and adding more pasta water if needed for a silky consistency. Divide between two bowls and serve immediately while hot.

Tips

- Bring the top round steak to room temperature for 15-20 minutes before slicing and searing to ensure even browning and prevent toughness from the lean cut.
- Avoid overcooking the beef by removing it early from the initial sear and finishing only briefly in the sauce, as top round can become chewy if simmered too long.
- If crushed tomatoes are unavailable, substitute an equal amount of tomato sauce or passata for similar consistency and flavor.

Nutrition

Calories: 620
Protein: 42g
Carbs: 58g
Fat: 24g

Tags

Italian, Sicilian Italian, Beef, Spicy, Create a dish that would be served in a