Steak tips with Roasted Red Pepper, Spinach & Feta Penne Pasta in a Rosé Sauce

Never-ending goodness!
Ingredients
  • 1 (1 pound) beef rib eye steak
  • 12 ounces whole-wheat penne
  • ¼ cup extra-virgin olive oil
  • 3 large cloves garlic, sliced
  • 1 (16 ounce) jar roasted red peppers, drained and chopped
  • 1 (10 ounce) package baby spinach
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup crumbled feta cheese

For the sauce:

  • 3 cloves garlic
  • 1 tbsp oil
  • 13.5 oz tomato sauce 398ml, canned
  • ½ cup fresh parmesan cheese grated
  • 1 cup cooking cream or heavy cream
  • Salt/Pepper
Instructions

For the sauce:

  1. Cut the garlic into small pieces. Set aside.
  2. In a skillet, heat the oil over medium-high heat. Add the garlic. Cook it for 1 minute. Do not roast, as this will change the taste of the sauce. Stir a little.
  3. Add the tomato sauce and stir well.
  4. Add the parmesan cheese while stirring with a whisk. Mix well.
  5. Add the cream and stir while bringing to a boil.
  6. Add salt and pepper to taste. Stir well for about 5 minutes and remove from heat and set aside.

For the remaining items:

  1. Melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces.
  2. Bring a large pot of water to a boil and cook penne pasta according to package directions; drain and return to pot.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned. Add roasted red peppers, spinach, salt and pepper; cook, stirring, until the spinach is just wilted, about 4 minutes.
  4. Combine the vegetable mixture and steak tips with the penne pasta.
  5. Add sauce mixture to the pasta (amount based on your liking)
  6. Serve in bowls and sprinkle with feta.