Beef Bowtie Pasta with Alfredo Sauce

I stumbled onto this recipe a few years back when I had ground beef defrosting but was sick of making the same old spaghetti. This dish combines the hearty richness of beef with a creamy homemade Alfredo sauce that coats every little pocket of those bowtie pasta pieces. It's become my go-to comfort meal when I want something that feels indulgent but doesn't take forever to make. The best part? It's a one-skillet meal (well, plus the pasta pot) that always gets devoured.

Last time I made this, my teenage nephew who "hates pasta" somehow managed to eat three servings. When my sister asked what was in it that made him actually like pasta for once, he just shrugged and said "it's different." Coming from him, that's basically a five-star review.

Key Players

• Ground beef: brings richness and makes this filling enough to stand alone as a meal. I've tried fancy grass-fed and regular supermarket stuff - both work great.
• Bowtie pasta: holds sauce better than just about any other shape. Trust me, I've experimented with different pastas and keep coming back to bowties.
• Heavy cream: is non-negotiable for that silky texture. I tried half-and-half once and the sauce broke.
• Beef broth: adds depth that chicken broth just doesn't match. That beefy undertone ties everything together.
• The cheese combo of Parmesan and mozzarella: gives you both sharp flavor and that stretchy cheese-pull effect that makes it feel indulgent.

I learned the hard way that pre-grated cheese doesn't melt as smoothly because of the anti-caking agents they add. Now I always grate my own Parmesan for this dish - it takes an extra minute but makes a huge difference in how creamy the sauce turns out.

Pin it

Cooking Method

Pasta start:

Fill a big pot with water, add a generous pinch of salt (it should taste like sea water), and bring it to a rolling boil. Dump in your bowties and give them a quick stir so they don't stick together. Set a timer for whatever the package says for al dente - usually around 10 minutes. You want them with a little bite since they'll cook a bit more in the sauce later. When they're done, drain them but don't rinse - that starch helps the sauce stick.

Beef business:

While the pasta's boiling, grab a big skillet and heat up some olive oil over medium. Toss in your ground beef and break it up with a wooden spoon. I like to leave some chunks rather than completely pulverizing it - gives the dish more texture. Let it brown properly before stirring too much - those browned bits add flavor. Once it's no longer pink (5-7 minutes), tilt the pan and spoon off most of the fat. Nobody wants a greasy sauce.

Flavor foundation:

Throw the minced garlic in with the beef and stir it around for about a minute. Don't let it burn or it'll get bitter! This is where your kitchen starts smelling amazing and people mysteriously appear asking what's for dinner. The garlic should be fragrant but not brown.

Sauce creation:

Pour in the heavy cream and beef broth all at once. Let it bubble away at a gentle simmer for about 5 minutes, stirring occasionally. You'll notice it start to thicken slightly. This is when I usually taste and adjust salt - the amount you need depends on how salty your beef broth was to begin with. Next comes the magic - add both cheeses and stir until everything melts into a smooth, velvety sauce. Sprinkle in the Italian seasoning and give it another good stir.

Bringing it together:

Dump those drained bowties right into the sauce and beef mixture. Using tongs, gently toss everything until all the pasta is coated with sauce. Let it all hang out together for another 2-3 minutes over low heat. The pasta will absorb some of the sauce and the flavors will get all friendly with each other. If it looks too thick, splash in a little pasta water to loosen things up.

Finishing touches:

Kill the heat and let the pasta rest for a minute or two - this helps the sauce tighten up to the perfect consistency. Scoop it into bowls, making sure everyone gets a good mix of pasta and beef. A sprinkle of chopped parsley brightens things up (both visually and flavor-wise), and I usually put the Parmesan on the table for people to add more if they want. Some people (like me) can never have too much cheese.

I learned about the pasta water trick from an old Italian lady I used to live next to. She'd see me cooking and pop over with "suggestions" (which were really criticisms, but I didn't mind). The starchy water is like magic for loosening up a sauce that's gotten too thick without watering down the flavor. Now I automatically put a measuring cup in the sink when I'm draining pasta to remind myself to save some.

Pin it

Quick Variations

This recipe is pretty forgiving if you need to switch things up. No ground beef? I've used Italian sausage or even leftover roast beef cut into small pieces. The pasta shape isn't sacred either - shells or penne work fine if that's what you have on hand. Sometimes I toss in some frozen peas during the last minute of cooking for color and a veggie boost. My husband likes when I add sautéed mushrooms, but my kids pick them out, so that's usually a game-time decision.

This beef and bowtie pasta has saved dinner at my house more times than I can count. It's that perfect middle ground between "I actually cooked something" and "this didn't take forever." Plus, it reheats really well for lunch the next day, though leftovers are pretty rare around here!

Frequently Asked Questions

→ Can I use a different type of pasta?

Absolutely! While bowtie pasta (farfalle) works well because its shape holds the sauce nicely, you can substitute any medium-sized pasta like penne, rotini, or even fettuccine if you prefer. Just follow the cooking instructions on the package.

→ How can I make this recipe lighter?

To reduce calories, you can substitute half-and-half for the heavy cream, use lean ground beef (90/10 or 93/7), and reduce the amount of cheese. You could also add more vegetables like spinach, peas, or bell peppers to bulk up the dish with fewer calories.

→ Can I make this ahead of time?

This dish is best served fresh, but you can prepare it a day ahead. The sauce may thicken considerably in the refrigerator, so when reheating, add a splash of milk or broth to thin it out. Reheat gently on the stovetop or in the microwave.

→ What vegetables would go well with this dish?

This creamy pasta pairs wonderfully with sautéed mushrooms, spinach, peas, roasted cherry tomatoes, or steamed broccoli. You can either mix vegetables directly into the dish or serve them alongside.

→ Can I use pre-made alfredo sauce to save time?

Yes, you can use a 15-16 oz jar of store-bought alfredo sauce instead of making it from scratch. Just add it after browning the beef along with about 1/4 cup of beef broth to thin it slightly. You can still add extra Parmesan or mozzarella for more cheesy flavor.