Description
This Creamy Parmesan Garlic Beef Bowtie Pasta is a delightful, hearty meal combining tender ground beef, aromatic garlic, and rich Parmesan in a luscious creamy sauce. Perfect for a comforting weeknight dinner, this dish features perfectly cooked bowtie pasta enveloped in a flavorful, cheesy sauce with a hint of spice from red pepper flakes and smokiness from paprika.
Ingredients
Meat and Aromatics
- 1 lb ground beef
- 5–6 cloves garlic, minced
- 1 small onion, finely chopped
Seasonings and Sauces
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Oils and Dairy
- 3 teaspoons olive oil
- 3 tablespoons butter
- 3/4 cup half and half (or whole milk)
- 1 cup freshly grated Parmesan cheese
Other
- 3 cups beef broth
- 8 oz Bowtie Pasta
- 1–2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary to keep the dish from being greasy.
- Sauté aromatics: Add the finely chopped onion and minced garlic to the beef. Cook for 2-3 minutes, stirring frequently, until the onion is soft and translucent and the garlic releases its fragrant aroma.
- Add seasonings: Stir in Worcestershire sauce, Italian seasoning, and smoked paprika. Let the mixture cook for another minute to allow the flavors to blend thoroughly.
- Create the sauce base: Add butter to the skillet and let it melt completely. Pour in the beef broth and bring the mixture to a simmer. Allow it to cook for 3-4 minutes to reduce slightly and concentrate flavors.
- Cook pasta: While the sauce simmers, cook the bowtie pasta in a separate pot according to the package instructions until al dente. Drain and set aside.
- Combine creamy ingredients: Once the broth has reduced, stir in the half and half (or whole milk) and freshly grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens to a creamy consistency.
- Season the sauce: Add salt, black pepper, and red pepper flakes to taste. Stir well and let the sauce simmer for another 2-3 minutes to marry the flavors.
- Mix pasta and sauce: Add the cooked bowtie pasta into the skillet with the creamy sauce. Toss gently but thoroughly to coat all the pasta evenly with the sauce.
- Garnish and serve: Serve the creamy Parmesan garlic beef bowtie pasta hot, sprinkled with fresh chopped parsley to add a fresh pop of color and flavor.
Notes
- You can substitute half and half with whole milk for a lighter sauce or heavy cream for an even richer flavor.
- Adjust red pepper flakes to your preferred spice level.
- Drain excess fat after browning the beef to keep the sauce from becoming oily.
- Freshly grated Parmesan cheese melts better and provides superior flavor compared to pre-grated cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
