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Creamy Beef and Bowtie Pasta
Alysse

Creamy Beef and Bowtie Pasta

This deliciously comforting dish combines tender ground beef, playful farfalle pasta, and a rich, velvety sauce that transforms ordinary ingredients into an extraordinary meal. Ready in just 30 minutes, it's perfect for busy weeknights when you need a crowd-pleasing dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound 16 oz farfalle pasta (bowtie pasta)
  • 1 tablespoon olive oil
  • 1 pound lean ground beef 85-90% lean
  • 1 medium yellow onion finely diced (about 1 cup)
  • 3-4 cloves garlic minced (about 1 tablespoon)
  • 1 red bell pepper diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh basil thinly sliced

Method
 

  1. Bring a large pot of salted water to boil. Cook farfalle pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 3-4 minutes undisturbed, then break apart and continue cooking until mostly browned.
  3. Add diced onion to the beef and cook for 2-3 minutes until translucent.
  4. Reduce heat to medium and add minced garlic and diced red bell pepper. Sauté for 2 minutes until fragrant and peppers begin to soften.
  5. Push the beef mixture to one side of the pan. Add butter to the cleared space and once melted, sprinkle with flour. Whisk to form a paste (roux) and cook for 1 minute.
  6. Gradually whisk in beef broth until smooth, then stir in heavy cream, Italian seasoning, smoked paprika, and red pepper flakes (if using). Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
  7. Reduce heat to low and gradually stir in Parmesan cheese until melted. Season with salt and pepper to taste.
  8. Add drained pasta to the sauce and gently fold until thoroughly coated. If needed, add a splash of reserved pasta water to reach desired consistency.
  9. Remove from heat and let rest for 2-3 minutes to allow sauce to thicken.
  10. Garnish with fresh parsley and basil before serving.

Notes

Substitutions: Use ground turkey for a lighter option, gluten-free pasta for dietary restrictions, or plant-based alternatives for a vegetarian version. Add mushrooms, zucchini, peas, or spinach for extra vegetables. For dairy-free, substitute coconut milk for cream and nutritional yeast for Parmesan. This dish freezes well for up to 2 months – simply thaw overnight and reheat with a splash of milk or broth.