Creamy Beef Bowtie Pasta

This creamy beef bowtie pasta has been my family's go-to comfort food for years. The combination of tender pasta, seasoned ground beef, and rich creamy sauce creates a restaurant-worthy dish that comes together in less than 30 minutes.

I first made this recipe when I needed a quick dinner after a long day at work. My husband declared it better than any restaurant pasta dish, and now it's requested at least once a week in our house.

• 12 oz bowtie pasta adds the perfect texture to hold the sauce in its crevices
• 1 lb ground beef provides hearty protein choose 80/20 for best flavor
• 1 tablespoon olive oil helps sauté aromatics without burning
• 1 small onion diced builds the flavor foundation of the dish
• 2 garlic cloves minced adds essential depth of flavor
• 1 can 14.5 oz diced tomatoes brings acidity and texture
• 1 cup beef broth creates richness and meaty flavor
• 1/2 cup heavy cream transforms the sauce into velvety perfection
• 1/2 cup shredded cheese I recommend sharp cheddar or Italian blend
• 1 teaspoon paprika adds subtle smokiness and beautiful color
• Salt and pepper to taste always adjust to your preference
• Fresh parsley for garnish adds bright color and fresh flavor

How To Make Creamy Beef Bowtie Pasta

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Add bowtie pasta and cook until just al dente according to package directions usually 9 to 11 minutes. The pasta should have a slight firmness as it will continue cooking in the sauce. Reserve 1/2 cup pasta water before draining in case you need to adjust sauce consistency later.

Prepare the aromatics

Heat olive oil in a large skillet over medium heat until shimmering. Add diced onion and cook for 3 minutes until becoming translucent. Add minced garlic and cook for another 30 seconds until fragrant but not browned. Stir constantly to prevent garlic from burning which would add bitterness.

Brown the beef

Add ground beef to the skillet breaking it up with a wooden spoon into small pieces. Cook until no pink remains about 5 to 7 minutes stirring occasionally. The beef should develop some caramelized bits for maximum flavor. Drain excess fat leaving about 1 tablespoon for flavor.

Create the base sauce

Add diced tomatoes with their juice beef broth paprika and season with salt and pepper. Bring to a gentle simmer and allow to cook for 5 to 10 minutes until slightly reduced. This concentrates the flavors and creates a harmonious base.

Add the creamy elements

Reduce heat to low and stir in heavy cream and shredded cheese. Continue stirring until cheese is completely melted and sauce becomes smooth and velvety. The cream should incorporate fully with no separation.

Combine and finish

Add the drained pasta to the sauce and gently toss until every piece is well coated. Allow to simmer together for 2 to 3 minutes letting the pasta absorb some of the sauce flavors. If sauce seems too thick add a splash of reserved pasta water to reach desired consistency.

Serve and garnish

Transfer to serving plates or a large serving bowl. Sprinkle with freshly chopped parsley and additional cheese if desired. Serve immediately while hot and creamy.

This dish reminds me of Sunday family dinners at my grandmother's house. She always added a pinch of sugar to balance the acidity of the tomatoes, a trick I sometimes use when tomatoes aren't at their peak sweetness. The smell of this cooking takes me straight back to her kitchen.

Make Ahead and Storage

This pasta dish is perfect for meal planning. You can prepare the entire dish up to two days ahead and store it in an airtight container in the refrigerator. When reheating, add a splash of milk or cream to restore the creamy consistency that might thicken in the refrigerator. For freezing, I recommend freezing the sauce separately from the pasta. Freeze the sauce for up to three months, then thaw overnight in the refrigerator and prepare fresh pasta when ready to serve.

Easy Substitutions

If you need to adapt this recipe, there are several simple swaps that work well. Ground turkey can replace beef for a lighter option. For a dairy-free version, use coconut cream instead of heavy cream and dairy-free cheese. Gluten-free bowtie pasta works perfectly for those with gluten sensitivities. Short on time? Use your favorite jarred marinara sauce as a base, add the cream and cheese, and you'll still have a delicious meal. Any short pasta shape with ridges or crevices like penne, rotini, or shells will hold the sauce beautifully.

Flavor Variations

The base recipe is incredibly versatile. For an Italian twist, add 1 teaspoon of Italian seasoning and a pinch of red pepper flakes. Create a smoky version by using fire-roasted tomatoes and adding a dash of smoked paprika. Turn it into a vegetable medley by adding sautéed mushrooms, bell peppers, or spinach. For extra indulgence, stir in 2 tablespoons of cream cheese or a dollop of mascarpone before serving. During summer months, I love adding fresh cherry tomatoes and basil at the very end for a burst of seasonal flavor.

Recipe FAQs

→ Can I use a different type of pasta?

Absolutely! While bowties (farfalle) hold the sauce nicely in their crevices, this dish works well with penne, rotini, or even egg noodles. Just cook according to package directions for al dente texture.

→ What cheese works best for this dish?

Medium or sharp cheddar provides excellent flavor, but parmesan, monterey jack, or an Italian blend also work beautifully. For extra creaminess, try using cream cheese instead of shredded cheese.

→ Can I make this dish ahead of time?

Yes! Prepare as directed, then refrigerate for up to 2 days. When reheating, add a splash of milk or cream as the sauce thickens in the refrigerator. Warm gently on the stovetop or microwave until heated through.

→ How can I make this dish lighter?

Substitute half-and-half or milk for the heavy cream, use lean ground beef (90% or leaner), and reduce the cheese by half. You can also add extra vegetables like spinach, bell peppers, or mushrooms for more nutrition with fewer calories.

→ What sides pair well with this pasta?

A simple green salad with vinaigrette dressing provides a fresh contrast to the rich pasta. Garlic bread or crusty Italian bread works perfectly for soaking up extra sauce. Roasted vegetables like asparagus, broccoli, or green beans also complement this dish nicely.

→ Can I use ground turkey instead of beef?

Definitely! Ground turkey, chicken, or even Italian sausage make excellent substitutions. If using leaner meats like turkey, consider adding an extra tablespoon of olive oil to maintain richness in the sauce.