This Garlic Butter Bowtie Pasta with Ground Beef is the kind of meal that saves you on busy weeknights when everyone’s starving and patience is running thin. I remember the first time I threw this together on a Tuesday evening after soccer practice. My kids walked in, noses in the air, asking what smelled so incredible. That’s the magic of garlic butter meeting perfectly browned beef.
Table of Contents
Ingredients for Garlic Butter Bowtie Pasta with Ground Beef
I always start with quality ground beef for this recipe because it truly makes a difference in the final flavor. My go-to is the 80/20 blend, which gives you just enough fat for richness without being greasy. Pro tip for selecting pasta: farfalle holds onto that buttery sauce beautifully in all its little folds. The Parmesan and olive oil work together to create that luxurious, butter-like coating that gives this dish its name.
- 12 oz bowtie pasta (farfalle)
- 1 lb ground beef (I recommend 80/20 or 85/15 for best results)
- 2 tablespoons olive oil (plus extra for finishing)
- 1 small onion (finely diced) – In my experience, a fine dice distributes the flavor better
- 3 garlic cloves (minced) – I usually add an extra clove because we love garlic
- 1/2 cup beef broth – I usually opt for low-sodium to control the salt level
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup grated Parmesan cheese (for topping) – My preference is freshly grated for maximum flavor
- Salt and black pepper (to taste)
- 2 tablespoons fresh parsley (chopped, for garnish)
Step-by-Step Instructions
I recommend getting all your ingredients prepped before you start cooking since this recipe moves quickly once you begin. In my experience, having everything ready makes the process smooth and stress-free.
Step 1: Bring a large pot of generously salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente, usually 10-12 minutes. Before draining, reserve 1/4 cup of pasta water in case you need to loosen the sauce later. Drain the pasta but don’t rinse it. That starchy surface helps the sauce cling beautifully.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until it becomes translucent and softens. Add the minced garlic and cook for just 30 seconds until fragrant. Watch carefully here as garlic can burn quickly and turn bitter.
Step 3: Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5-6 minutes until completely browned with no pink remaining. You want to get some nice caramelization on the bottom of the pan for extra flavor. Drain excess fat if needed, leaving about a tablespoon for richness.
Step 4: Stir in the beef broth, red pepper flakes, salt, and black pepper. Let the mixture simmer for 3-4 minutes, scraping up those delicious browned bits from the bottom. The liquid should reduce slightly and create a light sauce that coats the beef.
Step 5: Add the drained pasta directly to the skillet with the beef mixture. Toss everything together for 1-2 minutes, allowing the pasta to absorb the flavors. If the pasta looks dry or isn’t coating evenly, drizzle with 1-2 teaspoons more olive oil or add a splash of that reserved pasta water.
Step 6: Plate the pasta and immediately sprinkle with freshly grated Parmesan cheese and chopped parsley. The heat will slightly melt the cheese, creating that creamy, butter-like finish. Add extra cracked black pepper on top for a finishing touch.
Perfect Pairings for Garlic Butter Bowtie Pasta with Ground Beef
This pasta is rich and savory, so I like to balance it with fresh, bright sides that cut through the richness and add nutritional variety to the plate.
Simple Green Salad: A crisp salad dressed with lemon vinaigrette provides refreshing contrast to the buttery pasta. The acidity brightens every bite and adds a vegetable component your family needs.
Garlic Green Beans: Sautéed green beans with garlic echo the flavors in the pasta while adding a satisfying crunch and vibrant color to your dinner plate. This sheet pan approach makes it even easier.
Toasted Garlic Bread: Crusty Italian bread brushed with garlic butter and toasted until golden makes an excellent vehicle for soaking up any extra sauce left on the plate.
Roasted Cherry Tomatoes: Sweet roasted tomatoes add a burst of freshness and acidity that complements the savory beef perfectly, plus they bring beautiful color to the meal.
Hearty Soup: For cooler evenings, pair this pasta with a warm, creamy soup like this cheddar garlic herb potato soup for the ultimate comfort meal.
Caesar Salad: The creamy, tangy dressing and crunchy romaine create an excellent textural contrast while the Parmesan ties both dishes together beautifully.
Keeping It Fresh and Delicious
Store any leftovers in airtight containers in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, which actually makes the flavors even more concentrated and delicious the next day.
When reheating, I recommend adding a splash of beef broth or water to a skillet over medium heat. This helps loosen the pasta and brings back that silky texture. Stir gently and heat until warmed through, about 3-4 minutes. You can also microwave individual portions for 1-2 minutes, stirring halfway through.
This dish also freezes beautifully for up to 2 months. Portion it into freezer-safe containers, thaw overnight in the fridge, and reheat as directed above. Pro tip: undercook the pasta slightly if you plan to freeze it, as it will soften a bit during reheating.
FAQs
Can I use a different pasta shape for this recipe?
Absolutely! While bowtie pasta works wonderfully, penne, rigatoni, or rotini are excellent substitutes. Choose shapes with ridges or curves that can catch and hold the sauce.
How can I make this dish lighter?
Swap the ground beef for ground turkey or chicken, use whole wheat pasta, and reduce the olive oil slightly. You’ll still get great flavor with fewer calories and fat.
What if I don’t have beef broth?
Chicken broth works perfectly fine as a substitute. You can also use water with a bit of soy sauce or Worcestershire sauce added for depth of flavor.
Garlic Butter Bowtie Pasta with Ground Beef
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente, usually 10-12 minutes. Before draining, reserve 1/4 cup of pasta water. Drain the pasta but don’t rinse it.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5-6 minutes until completely browned. Drain excess fat if needed, leaving about a tablespoon for richness.
- Stir in the beef broth, red pepper flakes, salt, and black pepper. Let the mixture simmer for 3-4 minutes, scraping up browned bits from the bottom. The liquid should reduce slightly.
- Add the drained pasta directly to the skillet with the beef mixture. Toss everything together for 1-2 minutes, allowing the pasta to absorb the flavors. If pasta looks dry, add 1-2 teaspoons olive oil or a splash of reserved pasta water.
- Plate the pasta and immediately sprinkle with freshly grated Parmesan cheese and chopped parsley. The heat will slightly melt the cheese, creating a creamy finish. Add extra cracked black pepper on top.
Notes
