Once water is boiling, add pasta and cook until al dente, 10-12 minutes.

Reserve 1/4 cup pasta cooking water. Drain pasta in a colander and return to pot to keep warm. Set aside.

While pasta cooks, prepare ingredients.

Halve and peel onion. Slice halves into thin strips.

Stem, seed, remove ribs, and slice red bell pepper into thin strips.

Trim and thinly slice green onions.

Mince garlic.

Separate steak strips into a single layer, and pat dry. Season with 1/4 tsp. salt and a pinch of pepper.

If using flank steak, follow same instructions. If using Italian sausage remove from casing.

Place a medium non-stick pan over medium-low heat and add 2 tsp. olive oil.

Add onion and 1/4 tsp. salt to hot pan. Stir occasionally until onion is lightly caramelized, 15-20 minutes.

Transfer onion to a plate. Reserve pan; no need to wipe clean.

While onion caramelizes, cook steak strips and peppers.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips, red bell pepper, and garlic to hot pan. Stir occasionally until no pink remains on steak strips and peppers are crisp-tender, 5-7 minutes.

If using flank steak, follow same instructions. If using Italian sausage or ground beef, stir occasionally, breaking up with a spoon, until no pink remains, 4-6 minutes.

Stir in reserved pasta water, caramelized onion (to taste), green onions (reserve a pinch for garnish), and 1/4 tsp. salt.

Remove from burner.

Add cream to pan used to cook onion and place over high heat. Bring to a boil.

Once boiling, remove from burner and stir in Parmesan, pasta, and 1/4 tsp. salt. Stir pasta-cream mixture into steak strip-peppers mixture.

Plate dish as pictured on front of card, garnishing with reserved green onions and red pepper flakes (to taste). Bon appétit!