Description
A hearty and flavorful pasta dish combining bowtie pasta, ground beef, garlic butter, and Parmesan for a comforting weeknight meal.
Ingredients
- 12 oz bowtie (farfalle) pasta
- 1 lb ground beef
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- ½ cup beef broth
- ¼ tsp red pepper flakes (optional, for heat)
- ½ cup grated Parmesan cheese (for topping)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Boil bowtie pasta in salted water according to package directions until al dente. Drain and set aside.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2–3 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Brown the beef: Add the ground beef to the skillet. Break it apart with a spatula and cook until browned (about 5–6 minutes). Drain any excess fat if needed.
- Add broth and seasoning: Stir in beef broth, red pepper flakes (if using), salt, and black pepper. Let it simmer for 3–4 minutes until slightly reduced.
- Combine with pasta: Add the cooked pasta to the skillet. Toss everything well to coat. Drizzle with a little more olive oil if needed for gloss and moisture.
- Finish and serve: Plate the pasta, sprinkle with freshly grated Parmesan and chopped parsley. Add extra cracked black pepper to finish.
Notes
- You can use penne, rotini, or spaghetti instead of bowtie pasta.
- Swap in plant-based ground “meat” or mushrooms and use veggie broth for a vegetarian version.
- The dish can be doubled; use a larger skillet or Dutch oven.
- Leftovers store in the fridge for up to 3 days; freeze for up to 2 months.
- Reheat gently with a splash of broth or water to keep the sauce from drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
