06/30/2025
Creamy Parmesan Garlic Beef Bowtie Pasta
Ingredients:
1 lb ground beef
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
3 tablespoons butter
3 cups beef broth
8 oz Bowtie Pasta (Farfalle)
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
1-2 tablespoons fresh parsley, chopped
Instructions:
1. Brown the Beef
Start by heating 3 teaspoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it’s browned and fully cooked through, breaking it up with a wooden spoon as it cooks. If there’s excess grease, go ahead and drain it.
2. Sauté Aromatics
Add your finely chopped onion and minced garlic to the beef. Sauté for 2–3 minutes until the onions are translucent and the garlic is fragrant — this is where the magic begins.
3. Add Seasonings
Stir in the Worcestershire sauce, Italian seasoning, and smoked paprika. Cook for another minute to deepen the flavor profile.
4. Build the Sauce
Add the butter and let it melt completely. Then pour in the beef broth and bring the mixture to a gentle simmer. Let it reduce slightly for 3–4 minutes, concentrating the flavor.
5. Cook the Pasta
While the sauce simmers, bring a pot of salted water to a boil and cook the bowtie pasta according to package instructions. Drain and set aside.
6. Create the Creamy Base
Reduce the skillet heat to low and stir in the half and half (or whole milk). Slowly add the freshly grated Parmesan cheese, stirring constantly until the sauce becomes creamy and smooth.
7. Season and Combine
Add salt, black pepper, and red pepper flakes. Stir everything together and let it simmer gently for another 2–3 minutes to allow the flavors to blend.
8. Toss the Pasta
Add the drained pasta into the creamy sauce and toss until each bowtie is well coated. The sauce should cling to the pasta and create a glossy, creamy finish.
9. Garnish and Serve
Serve hot, garnished with freshly chopped parsley. Add an extra sprinkle of Parmesan and a pinch of red pepper flakes if desired.
