Creamy Beef Bowtie Pasta (Print)
Savory ground beef and tomatoes in a creamy cheese sauce coating tender bowtie pasta, garnished with fresh parsley.
# Ingredients:
→ Pasta
01 -
340g bowtie pasta (farfalle)
→ Protein
02 -
450g lean ground beef
→ Aromatics
03 -
1 tablespoon olive oil
04 -
1 small onion, finely diced
05 -
2 garlic cloves, minced
→ Sauce
06 -
1 can (410g) diced tomatoes
07 -
240ml beef broth
08 -
120ml heavy cream
09 -
120g shredded cheese (cheddar or mozzarella)
10 -
1 teaspoon paprika
11 -
Salt and freshly ground black pepper to taste
→ Garnish
12 -
Fresh parsley leaves, chopped
# Directions:
01 -
Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente according to package directions, approximately 8-10 minutes. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 2-3 minutes. Add minced garlic and cook until fragrant, about 30 seconds more.
03 -
Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no pink remains, about 5-7 minutes. Drain excess fat if necessary.
04 -
Add diced tomatoes with their juice, beef broth, paprika, salt, and pepper to the skillet. Stir to combine and bring to a simmer. Allow to cook for 5-10 minutes, letting the flavors meld and sauce slightly reduce.
05 -
Reduce heat to low. Stir in heavy cream and shredded cheese until fully incorporated and cheese is melted. Allow the sauce to thicken slightly, about 2 minutes.
06 -
Add cooked pasta to the sauce and toss gently until well coated. Cook for an additional 2-3 minutes to allow pasta to absorb some of the sauce. Garnish with freshly chopped parsley and serve immediately.
# Notes:
01 -
For a richer flavor, use freshly grated Parmesan or Pecorino Romano cheese as an additional topping.
02 -
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to restore creaminess.