Garlic Butter Bowtie Pasta with Ground Beef
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.
Servings: 4 servings
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.
Notes
Use fresh garlic and fresh Parmesan for the best flavor. Don’t overcook the pasta: aim for al dente so the bowties hold their shape and texture after tossing with the sauce.