Creamy Parmesan Garlic Beef Bowtie Pasta
A comforting and easy-to-make dish that combines ground beef, pasta, and a creamy Parmesan garlic sauce for a delicious meal any night of the week.
Ingredients
Beef and Aromatics
- 1 lb ground beef Substitute with ground turkey or plant-based alternatives if desired.
- 3 teaspoons olive oil
- 5–6 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
Sauce and Pasta
- 3 tablespoons butter
- 3 cups beef broth
- 8 oz Bowtie Pasta
- 1 cup freshly grated Parmesan cheese Use freshly grated for better melting properties.
- 3/4 cup half and half Can substitute with whole milk.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1–2 tablespoons fresh parsley, finely chopped For garnish.
Instructions
Preparation
- In a large skillet, heat olive oil over medium-high heat.
- Add ground beef, cooking until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Stir in chopped onion and minced garlic, cooking for 2-3 minutes until onion softens and garlic becomes fragrant.
- Mix in Worcestershire sauce, Italian seasoning, and smoked paprika. Cook for another minute.
- Add butter to the skillet and let it melt before pouring in the beef broth. Bring to a simmer and cook for 3-4 minutes to reduce slightly.
- Meanwhile, cook the bowtie pasta according to package instructions, then drain and set aside.
Sauce Preparation
- Stir in half and half (or whole milk) and grated Parmesan cheese into the skillet, mixing until the sauce is creamy and cheese is melted.
- Season the sauce with salt, black pepper, and red pepper flakes. Let it simmer for another 2-3 minutes to meld the flavors together.
Final Assembly
- Toss in cooked bowtie pasta, ensuring each piece is well coated in the creamy sauce.
- Serve hot, garnished with freshly chopped parsley.
Notes
For a complete meal, serve with a crisp green salad or garlic bread, and pair with a glass of red wine or iced tea. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.