Who can resist a rich, creamy pasta dish that comes together in just 35 minutes? This Creamy Parmesan Garlic Beef Bowtie Pasta has been my go-to rescue dinner on busy weeknights. I first created this recipe when juggling soccer practice and work deadlines left me with almost no time to cook.
Table of Contents
Ingredients for Creamy Parmesan Garlic Beef Bowtie Pasta
When making this pasta dish, quality ingredients make all the difference. I’ve learned through many test runs that freshly grated Parmesan creates that silky texture that pre-shredded just can’t match. Trust me, taking an extra minute to grate it yourself is worth it!
- 1 lb ground beef (80/20 lean-to-fat ratio works best)
- 3 teaspoons olive oil
- 5-6 cloves garlic, minced (fresh is worth the effort here)
- 1 small onion, finely chopped
- 1 teaspoon Worcestershire sauce (I sometimes add a splash more)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 3 tablespoons butter (unsalted)
- 3 cups beef broth (low sodium)
- 8 oz Bowtie Pasta
- 1 cup freshly grated Parmesan cheese
- 3/4 cup half and half (or whole milk)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (I adjust this based on who’s eating)
- 1-2 tablespoons fresh parsley, finely chopped
Step-by-Step Instructions
I’ve found that prepping all ingredients before starting makes this recipe flow smoothly. Last time I skipped this step, I nearly burned the garlic while hunting for the Italian seasoning!
Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks, about 5-7 minutes. Drain excess fat if necessary for a cleaner-tasting sauce.
Step 2: Add the chopped onion and garlic to the beef. Cook for 2-3 minutes until the onion becomes translucent and the garlic is fragrant. Watch carefully here as garlic can burn quickly and turn bitter.
Step 3: Stir in Worcestershire sauce, Italian seasoning, and smoked paprika. Let the mixture cook for another minute, allowing the spices to bloom and release their flavors into the oil.
Step 4: Add butter to the skillet and let it melt completely, then pour in the beef broth. Bring the mixture to a simmer and let it cook for 3-4 minutes to reduce slightly and concentrate the flavors.
Step 5: While the sauce simmers, cook the bowtie pasta according to package instructions in a separate pot until al dente (usually 8-10 minutes). Drain and set aside, reserving about 1/2 cup of pasta water in case the sauce needs thinning later.
Step 6: Once the broth has reduced slightly, stir in the half and half and freshly grated Parmesan cheese. Reduce heat to medium-low and stir constantly until the sauce becomes creamy and the cheese has completely melted, about 2-3 minutes.
Step 7: Season the sauce with salt, black pepper, and red pepper flakes. Taste and adjust seasonings as needed.
Step 8: Add the cooked bowtie pasta to the skillet and toss to coat in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Step 9: Serve immediately, garnished with fresh parsley and additional Parmesan if desired.
Perfect Pairings for Creamy Beef Pasta
This rich pasta dish pairs beautifully with sides that offer contrast in texture and freshness.
Crisp Caesar Salad: The bright, tangy dressing and crunchy romaine provide the perfect counterpoint to the creamy pasta, cutting through the richness with refreshing texture. For a quick meal, you could try pairing it with my Mediterranean Chicken Gyros.
Garlic Bread: Warm, toasty bread is practically mandatory with pasta! It’s perfect for soaking up every last bit of that delicious sauce. Try serving it alongside my Cheesy Garlic Chicken Wraps for a complete Italian-inspired feast.
Roasted Vegetables: Lightly charred veggies add color, nutrition, and a slightly bitter note that balances the rich pasta perfectly. My Sheet Pan Sausage and Veggies would make an excellent side dish.
Simple Bruschetta: Fresh tomatoes, basil, and garlic on toasted bread bring a bright, acidic element that cuts through the creaminess beautifully. It’s similar to how I balance flavors in my Creamy Italian Sausage Rigatoni.
Green Beans with Almonds: Quick-sautéed green beans topped with toasted almonds bring textural contrast and a touch of elegance to this comfort food meal, similar to the veggie components in my Chicken and Vegetables Skillet.
Make-Ahead & Leftover Magic
This pasta dish stays delicious when stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making it fantastic for meal prep or busy weeknights.
For reheating, I recommend warming it gently on the stovetop with a splash of milk or broth to restore the creamy consistency. Microwave reheating works too, but use 50% power and stir halfway through for best results.
This recipe freezes surprisingly well for up to 2 months. Portion it into individual servings before freezing, then thaw overnight in the refrigerator for quick weeknight dinners. The sauce may separate slightly when reheated, but a good stir while warming will bring it back together.
FAQs
Can I use a different type of pasta?
Absolutely! While bowtie (farfalle) pasta works beautifully by catching the sauce in its nooks and crannies, you can substitute with penne, rotini, or even rigatoni. Just cook according to package directions until al dente.
How can I make this recipe lighter?
You can easily lighten this dish by using lean ground turkey instead of beef, substituting the half and half with 2% milk, and reducing the Parmesan to 3/4 cup. The result will still be deliciously creamy but with fewer calories.
Can I make this ahead for a dinner party?
Yes! Prepare the recipe up to the point of combining the pasta with the sauce, but keep them separate. Refrigerate both, then reheat the sauce in the skillet, adding a bit of broth if needed, and toss with the pasta just before serving.
Creamy Parmesan Garlic Beef Bowtie Pasta
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks, about 5-7 minutes. Drain any excess fat if necessary.
- Add the chopped onion and garlic to the beef. Cook for 2-3 minutes until the onion is soft and translucent, and the garlic is fragrant.
- Stir in Worcestershire sauce, Italian seasoning, and smoked paprika. Let the mixture cook for another minute to combine the flavors.
- Add butter to the skillet and allow it to melt, then pour in the beef broth. Bring the mixture to a simmer and let it cook for 3-4 minutes to reduce slightly.
- Meanwhile, cook the bowtie pasta according to the package instructions in a separate pot until al dente (usually 8-10 minutes), then drain and set aside. Reserve about 1/2 cup of pasta water.
- Once the broth has reduced a bit, stir in the half and half (or whole milk), and add in the freshly grated Parmesan cheese. Stir until the sauce becomes creamy and the cheese has melted.
- Season the sauce with salt, black pepper, and red pepper flakes. Stir everything together, allowing the flavors to meld together for another 2-3 minutes.
- Add the cooked bowtie pasta to the skillet and toss to coat the pasta in the creamy sauce. Continue stirring until the pasta is evenly coated and everything is well mixed. Add reserved pasta water if sauce is too thick.
- Serve the creamy Parmesan garlic beef bowtie pasta hot, garnished with fresh parsley for a pop of color and freshness.
Notes
