Go Back

Creamy Parmesan Garlic Beef Bowtie Pasta

A quick and comforting pasta dish that combines creamy Parmesan sauce with savory beef, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with ground turkey for a lighter option.
  • 3 teaspoons olive oil Use vegetable oil if needed.
  • 5–6 cloves garlic, minced Can use garlic powder in a pinch.
  • 1 small onion, finely chopped Shallots can be used as a substitute.
  • 1 teaspoon Worcestershire sauce Soy sauce can work as an alternative.
  • 1 teaspoon Italian seasoning Use any herbs you have on hand.
  • 1/2 teaspoon smoked paprika Regular paprika or cayenne can replace it.
  • 3 tablespoons butter Olive oil can be used for a lighter alternative.
  • 3 cups beef broth Chicken or vegetable broth also works well.
  • 8 oz bowtie pasta Any pasta type can be used.
  • 1 cup freshly grated Parmesan cheese Opt for pre-grated in a pinch, but fresh is best.
  • 3/4 cup half and half (or whole milk) Can use heavy cream for extra richness.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust for preference.
  • 1/2 teaspoon red pepper flakes Omit if sensitive to spice.
  • 1–2 tablespoons fresh parsley, finely chopped Dried parsley works in a pinch.

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary.
  3. Add chopped onion and garlic to the beef. Cook for 2-3 minutes until the onion is soft and translucent, and the garlic is fragrant.
  4. Stir in Worcestershire sauce, Italian seasoning, and smoked paprika. Let the mixture cook for another minute to combine the flavors.
  5. 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.
  6. Meanwhile, cook the bowtie pasta according to the package instructions in a separate pot, then drain and set aside.
  7. Once the broth has reduced, stir in the half and half and add in the freshly grated Parmesan cheese. Stir until the sauce becomes creamy.
  8. Season the sauce with salt, black pepper, and red pepper flakes. Stir everything together for another 2-3 minutes.
  9. Add cooked bowtie pasta to the skillet and toss to coat the pasta evenly in the sauce.
  10. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze this dish for up to 3 months.