Creamy Parmesan Garlic Beef Bowtie Pasta (Print Version)
# Ingredients:
01 -
1 pound ground beef
02 -
3 teaspoons olive oil
03 -
5-6 cloves garlic, minced
04 -
1 small onion, finely chopped
05 -
1 teaspoon Worcestershire sauce
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon smoked paprika
08 -
3 tablespoons butter
09 -
3 cups beef broth
10 -
8 ounces bowtie pasta (farfalle)
11 -
1 cup Parmesan cheese, freshly grated
12 -
3/4 cup half and half (or whole milk)
13 -
1/2 teaspoon salt, or to taste
14 -
1/4 teaspoon black pepper
15 -
1/2 teaspoon red pepper flakes
16 -
1-2 tablespoons fresh parsley, finely chopped
# Instructions:
01 -
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon or spatula, until it's well browned and no longer pink, about 5-7 minutes. If there's excess fat, carefully drain most of it, leaving about 1 tablespoon in the pan.
02 -
Reduce the heat to medium and add the finely chopped onion to the skillet with the browned beef. Cook for 2 minutes until the onion begins to soften. Add the minced garlic and continue cooking for another 1 minute until fragrant, stirring frequently to prevent the garlic from burning.
03 -
Stir in the Worcestershire sauce, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes. Mix everything well to evenly distribute the seasonings throughout the beef mixture. Cook for an additional minute to allow the flavors to bloom.
04 -
Pour the beef broth into the skillet and bring it to a simmer. Add the dry bowtie pasta, stirring to ensure it's submerged in the liquid. Reduce the heat to maintain a gentle simmer, then cover and cook for 10-12 minutes, or according to the pasta package directions, until the pasta is al dente. Stir occasionally to prevent sticking.
05 -
Once the pasta is tender and most of the liquid has been absorbed, reduce the heat to low. Add the butter and stir until melted. Pour in the half and half, then gradually stir in the freshly grated Parmesan cheese. Continue stirring until the cheese has completely melted and the sauce is smooth and creamy.
06 -
Taste the pasta and adjust the seasoning with additional salt and pepper if needed. The exact amount will depend on the saltiness of your beef broth and Parmesan cheese. If the sauce is too thick, you can add a splash more half and half or beef broth to reach your desired consistency.
07 -
Remove the skillet from the heat. Sprinkle the chopped fresh parsley over the pasta just before serving. Serve hot, with additional grated Parmesan on the side if desired.
# Notes:
01 -
This recipe is perfect for using up leftover ground beef or meal prepping for busy weeknights.
02 -
For a spicier version, increase the amount of red pepper flakes or add a dash of cayenne pepper.
03 -
The pasta will continue to absorb liquid as it sits, so the sauce may thicken upon standing.