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If you want a dish that'll make you actually excited to cook after work, this velvety beef bowtie pasta totally fits the bill. It's super rich and ready in thirty minutes tops. You get all the goodness—in just one pot. The mix of juicy beef, chewy pasta, and creamy cheesy sauce? My crew always nearly fights over who gets seconds first.
The first time I made this dish, it was a desperate what-do-I-make situation after a long day. Now, I'm never without some bowtie pasta and beef in the pantry. It always means happy faces when dinner hits the table.
Tasty Ingredients
- chopped fresh parsley: toss on just before digging in—it adds color and a little fresh kick
- shredded cheddar cheese or mozzarella: melts into a dreamy gooey sauce, grating it yourself makes it even better
- heavy cream: for that super smooth, rich sauce—stick with full fat for the best texture
- black pepper: a little heat if you grind it up fresh, makes a difference
- salt: brings sharper flavors out, go for sea or kosher salt if you’ve got it
- smoked paprika: cozy hint of smoke and color, check that your jar still smells great
- Italian seasoning: classic herby kick, a good blend has basil, oregano, and thyme
- beef broth: the tasty base, low-sodium broth keeps you in charge of the salt
- diced tomatoes: bring a tang and some color, pick a can with no added sugar for a fresher punch
- garlic: gives warmth and depth—grab fresh and mince it at home, it's so worth it
- onion: sweetens things up—yellow or white both work
- ground beef: makes it hearty, 85% lean is juicier in my opinion
- olive oil: helps brown the beef and deepens the flavors, try extra virgin for a bit more zip
- bowtie pasta: those little folds hold onto the sauce, get pasta that feels nice and firm in the bag
Simple Step-by-Step
- Finish and Enjoy:
- Dump in those bowtie noodles and toss with the velvety beef sauce. Make sure every piece is totally coated. Right before you dig in, shower with fresh parsley for a pop of color and flavor. Serve while it's still hot and steamy.
- Cheese and Cream Time:
- Lower the heat, pour in your cream, and give it a mix. Sprinkle over the cheese and keep stirring till it all melts and turns glossy. The sauce ought to be thick and perfectly silky now.
- Let the Flavors Mingle:
- Add your diced tomatoes (juice and all), the broth, Italian herbs, smoked paprika, plus salt and pepper. Give it all a good mix. Bring the heat down and let it simmer gently for five to seven minutes. This helps all the flavors come together and thickens things up a bit.
- Add Garlic Magic:
- Drop in the minced garlic with the beef. Stir for a couple minutes until you can smell it—this takes that raw garlic bite away and makes it sweeter.
- Beef & Onion Browning:
- Set a deep skillet on medium-high with a splash of olive oil. Once it's hot, toss in the beef and onions. Stir to break up the meat as it cooks. After five to seven minutes, you’ll want brown beef and see-through onions. Tip off any extra fat if there is some.
- Pasta Boiling:
- Boil a big pot of salted water and toss in your bowties. Give them a stir so they don’t clump. Cook about ten minutes for that perfect bit of chew, then drain right away so they stay just right.
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Honestly, what gets me is how the smoky paprika just sneaks in and makes the sauce cozy and a tiny bit spicy. Every single time, my kid pokes their head into the kitchen and asks if it’s done yet as soon as they catch a whiff.
Storing Leftovers
Let your pasta cool down fully before putting it in something airtight. Store in the fridge and it'll keep about three days. Warm it gently in a pan with a glug of milk or some broth to make it creamy again. If you want to freeze portions, zip them in bags and pop in the freezer for up to two months. Defrost overnight in the fridge before heating up.
Ingredient Swaps
No ground beef? No problem—use ground turkey or veggie crumbles instead. Out of bowtie pasta? Penne or rotini are just fine. Mozzarella melts in mellow, cheddar packs a cheese punch. For creaminess in a pinch, stir a spoonful of butter into whole milk if you have no cream handy.
Ways to Serve
Make it casual or fancy, up to you. Tear up some garlic bread or ciabatta, perfect for scooping. Pair with a zingy salad to balance the sauce. Want more greens? Throw in baby spinach or peas near the end. Easy win.
Backstory and Influences
This cozy dish feels all-American but the choice of pasta and hits of tomato or Parmesan are pure Italian vibes. Bowtie pasta, called farfalle in Italy, really means butterfly and started up north in the country. That combo of creamy sauce and beef? Classic American casserole energy from those big family potlucks.
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Frequently Asked Questions
- → Can I use a different pasta shape?
For sure! Swap in penne, shells, or rotini—they catch the sauce just as well.
- → What cheese is best for the sauce?
Both mozzarella and cheddar melt in beautifully, but feel free to try whatever cheese you love.
- → How can I add vegetables to this dish?
Just toss in peas, broccoli, or spinach near the end for extra color and goodness.
- → Can this dish be made ahead of time?
No problem! Pop it in the fridge for up to 3 days and gently warm it up when you’re hungry.
- → Is it possible to make it spicier?
If you want heat, throw in some chopped jalapeños or a pinch of red pepper flakes when seasoning.
- → What is a good garnish for serving?
Sprinkle on chopped parsley right before eating to brighten it up and add a fresh note.