Creamy, juicy, and packed with garlicky butter flavor, this Garlic Butter Bowtie Pasta with Ground Beef is the kind of comfort dinner that disappears fast—because everyone asks for seconds. Imagine tender bowtie (farfalle) pasta coated in a glossy garlic butter and beefy sauce, finished with bright parsley and a snow of freshly grated Parmesan. Fun fact: bowtie pasta was originally called farfalle because it looks like little butterflies—which makes dinner feel a bit fancy even on weeknights. If you love simple weeknight meals, this one is a winner. For a twist on this flavor profile, check out this bowtie pasta with ground beef for another take on cozy pasta dinners. Give it a try and watch it become a family favorite.
What is Garlic Butter Bowtie Pasta with Ground Beef?
What’s in a name? Garlic Butter Bowtie Pasta with Ground Beef tells you most of the story at a glance. Bowtie (farfalle) pasta, buttery garlic sauce, and browned ground beef all mingle for a satisfying, no-fuss plate. How did it get so charmingly literal? Maybe someone thought, why overcomplicate dinner when the ingredients are this honest and delicious? As the old saying goes, “the way to a man’s heart is through his stomach.” Who can argue? Try it and see why a few simple ingredients make such a memorable meal.
Why You’ll Love This
- Comfort in a bowl: The rich garlic butter and savory ground beef create a creamy, umami-packed bite that feels indulgent without being heavy. The bowtie shape holds bits of meat and sauce for perfect mouthfuls.
- Budget-friendly: Ground beef and pantry pasta are economical staples, so this meal feeds a family without a big grocery bill. You’ll get restaurant-style flavor for a fraction of the cost.
- Flavor-builders: Fresh garlic, a hit of red pepper flakes (optional), beef broth for depth, and finishing Parmesan and parsley lift the dish from simple to superb.
If you enjoyed richer pasta dishes like our beef and bowtie pasta with Alfredo sauce, you’ll appreciate this lighter, garlicky alternative. It’s an encouragement to get into the kitchen and taste how big flavors come from small steps.
How to Make:
Quick Overview
This recipe is straightforward, fast, and perfect for busy evenings. You boil the pasta while browning the beef and sautéing aromatics, then combine everything for a glossy, flavorful finish. Texture-wise expect tender al dente pasta, slightly crisped browned beef, and a silky sauce that clings to every bowtie. Prep time: about 10 minutes. Cook time: about 20 minutes. Total time: roughly 30 minutes.
Ingredients
- 12 oz bowtie (farfalle) pasta, dry
- 1 lb ground beef, raw
- 2 tbsp olive oil, divided
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1/2 cup beef broth, low-sodium preferred
- 1/4 tsp red pepper flakes (optional, for heat)
- 1/2 cup grated Parmesan cheese, freshly grated for topping
- Salt, to taste
- Black pepper, freshly cracked, to taste
- 2 tbsp fresh parsley, chopped, for garnish
Directions
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add 12 oz bowtie pasta and cook according to package directions until al dente (usually 9–11 minutes). Reserve a 1/4 cup of pasta cooking water, then drain and set pasta aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 2–3 minutes until translucent and soft. Add the minced garlic and cook for 30 seconds more until fragrant—don’t let it brown or it will turn bitter.
- Push the onion and garlic to the side, add the remaining 1 tbsp olive oil if needed, and add 1 lb ground beef. Break the meat apart with a spatula and cook until fully browned, about 5–6 minutes. Season with a pinch of salt and freshly ground black pepper as it cooks. Drain excess fat from the pan if there’s a large amount.
- Stir in 1/2 cup beef broth and 1/4 tsp red pepper flakes if you want a touch of heat. Let the mixture simmer for 3–4 minutes so the broth reduces slightly and concentrates the flavor. Taste and adjust seasoning.
- Add the cooked bowtie pasta to the skillet and toss to combine, coating the pasta with the beef and garlic butter mixture. If it seems dry, add a splash of the reserved pasta water or a drizzle more olive oil to gloss the pasta. Toss for 1–2 minutes until everything is evenly mixed and heated through.
- Plate the pasta, sprinkle with 1/2 cup freshly grated Parmesan cheese and 2 tbsp chopped parsley. Finish with extra cracked black pepper and serve immediately for best texture and flavor.
What to Serve With
- A crisp green salad: mixed greens with a lemon vinaigrette cuts through the richness.
- Roasted or steamed vegetables: broccoli, asparagus, or green beans for color and crunch.
- Garlic bread or crusty baguette: for mopping up any buttery sauce.
- A light red wine: Sangiovese or a medium-bodied Merlot pairs nicely with beef.
- Iced tea or sparkling water with lemon for a refreshing non-alcoholic choice.
Top Tips for Perfecting
- Use fresh garlic and fresh-parmesan for the best flavor—pre-grated cheese doesn’t melt the same.
- Don’t overcook the pasta: aim for al dente so the bowties hold their shape and texture after tossing with the sauce.
- If you prefer leaner meals, use 90/10 ground beef and skip draining to retain flavor, or substitute ground turkey for a lighter option.
- Add a splash of cream or a tablespoon of butter at the end for a silkier sauce if desired.
- Avoid over-salting early: the beef broth and Parmesan add salt, so season carefully and taste before finishing.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Freezing: This dish is best frozen without the parsley and cheese. Freeze flat in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water or beef broth to loosen the sauce, or microwave in 30-second intervals, stirring between cycles. Add a little olive oil or butter to refresh the gloss and finish with fresh parsley and Parmesan.
FAQs
Can I use a different type of pasta?
Yes. Penne, rigatoni, or even spaghetti work well. Bowtie (farfalle) is great because the pinched center traps bits of beef and sauce, but use what you have.
Is there a vegetarian version of this recipe?
Absolutely. Swap the ground beef for crumbled firm tofu, tempeh, or a plant-based ground meat substitute and use vegetable broth instead of beef broth.
Can I make this ahead for meal prep?
You can prepare the components ahead—cook the pasta and beef, cool, and store separately. Combine and reheat when ready to serve to avoid soggy pasta.
How do I make it spicier or milder?
Increase the red pepper flakes for heat, or omit them and add a pinch of smoked paprika for warmth without spice. For milder flavor, reduce garlic slightly.
What should I do if the pasta is dry after storing?
When reheating, add a splash of water, broth, or a drizzle of olive oil and heat gently while tossing to restore moisture and gloss.
Conclusion
This Garlic Butter Bowtie Pasta with Ground Beef is proof that simple, affordable ingredients can deliver big, satisfying flavor—perfect for weeknights, potlucks, or any time you want comfort without fuss. It’s easy to scale, forgiving for beginners, and a guaranteed crowd-pleaser. For more inspiration and close variations that riff on the same delicious idea, check out this Creamy Parmesan Garlic Beef Bowtie Pasta – Crazy Busy Mama and this Cheesy Beef and Bowtie Pasta in Garlic Butter – Yeyfood.com. Try the recipe tonight, share it with family, and enjoy the simple pleasure of a hearty, flavorful pasta dinner.
Garlic Butter Bowtie Pasta with Ground Beef
Equipment
- Large Pot
- Skillet
Ingredients
Ingredients
- 12 oz bowtie (farfalle) pasta, dry
- 1 lb ground beef, raw
- 2 tbsp olive oil, divided
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup beef broth, low-sodium preferred
- 1/4 tsp red pepper flakes (optional) for heat
- 1/2 cup grated Parmesan cheese, freshly grated for topping
- Salt, to taste
- Black pepper, freshly cracked, to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add 12 oz bowtie pasta and cook according to package directions until al dente (usually 9–11 minutes). Reserve a 1/4 cup of pasta cooking water, then drain and set pasta aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 2–3 minutes until translucent and soft. Add the minced garlic and cook for 30 seconds more until fragrant—don’t let it brown or it will turn bitter.
- Push the onion and garlic to the side, add the remaining 1 tbsp olive oil if needed, and add 1 lb ground beef. Break the meat apart with a spatula and cook until fully browned, about 5–6 minutes. Season with a pinch of salt and freshly ground black pepper as it cooks. Drain excess fat from the pan if there’s a large amount.
- Stir in 1/2 cup beef broth and 1/4 tsp red pepper flakes if you want a touch of heat. Let the mixture simmer for 3–4 minutes so the broth reduces slightly and concentrates the flavor. Taste and adjust seasoning.
- Add the cooked bowtie pasta to the skillet and toss to combine, coating the pasta with the beef and garlic butter mixture. If it seems dry, add a splash of the reserved pasta water or a drizzle more olive oil to gloss the pasta. Toss for 1–2 minutes until everything is evenly mixed and heated through.
- Plate the pasta, sprinkle with 1/2 cup freshly grated Parmesan cheese and 2 tbsp chopped parsley. Finish with extra cracked black pepper and serve immediately for best texture and flavor.