Desserts
Creamy Beef Bowtie Pasta with Alfredo Sauce Recipe
How to Store Leftovers
This dish is just as delicious reheated, so don’t worry if you have leftovers! Here’s how to store and enjoy them later:
- Refrigerator – Transfer any leftover pasta to an airtight container and store in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of milk or cream to refresh the sauce.
- Freezer – If you’d like to freeze the dish, store it in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating gently on the stove. Note that the texture of the sauce may change slightly after freezing.
Tips for the Best Beef and Bowtie Pasta
Follow these simple tips to ensure your pasta dish turns out perfectly every time:
- Cook Pasta Al Dente – Avoid overcooking the pasta, as it will continue to soften slightly when mixed with the sauce.
- Use Fresh Parmesan Cheese – Grating Parmesan from a block ensures a smooth, creamy sauce without clumping.
- Don’t Drain All the Pasta Water – Reserving some pasta water allows you to adjust the sauce’s consistency and helps it cling better to the pasta.
- Season Gradually – Add salt and pepper to the sauce and beef as you cook, tasting as you go to ensure balanced flavors.
- Garnish Before Serving – A sprinkle of fresh parsley or a crack of black pepper adds a final touch of freshness and visual appeal.
With these tips, your Beef and Bowtie Pasta with Alfredo Sauce will come out restaurant-quality every time!
- Author: Sally Thompson
- Total Time: 35 minutes
- Yield: 4 servings 1x
This Beef and Bowtie Pasta with Alfredo Sauce is the ultimate comfort food, combining tender ground beef, creamy Alfredo sauce, and perfectly cooked bowtie pasta. It’s a hearty, satisfying dish that’s easy to prepare and sure to impress your family or guests. Whether it’s a weeknight dinner or a special occasion, this creamy pasta will be a hit!
Ingredients
Scale
- 12 oz bowtie pasta (farfalle)
- 1 lb lean ground beef
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
- In a large skillet, heat olive oil over medium heat. Add the ground beef, season with Italian seasoning, salt, and pepper, and cook for 5-7 minutes, breaking it into crumbles, until browned and cooked through. Remove from skillet and set aside.
- Reduce the heat to low and melt the butter in the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the heavy cream and let it simmer for 2-3 minutes, allowing it to thicken slightly. Gradually add the Parmesan cheese, stirring until melted and the sauce is smooth. Season with salt and pepper to taste.
- Return the cooked ground beef to the skillet, stirring to combine. Add the cooked bowtie pasta and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
- Remove from heat and garnish with chopped parsley if desired. Serve warm and enjoy!
Notes
- To add a little crunch, sprinkle toasted breadcrumbs or chopped walnuts on top before serving.
- For a slightly lighter option, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to refresh the sauce.
