Beef Bowtie Alfredo Pasta

This Beef and Bowtie Pasta with Alfredo Sauce is my go-to meal when I need a quick crowd-pleaser and want something hearty but still comforting. The combination of tender ground beef and silky Alfredo sauce hugging each piece of bowtie pasta makes every bite rich and satisfying. It is a versatile recipe that works for both cozy family dinners or when you want to impress guests with ease.

When I first made this dish for a birthday dinner my family ended up scraping the pan and asking for seconds. Now it is a regular request when everyone is in the mood for real comfort food.

Ingredients

• Bowtie farfalle pasta: You get sauce in every fold making every bite flavorful. Look for pasta with no cracks and a golden wheat color.
• Ground beef: Use eighty twenty ground beef for the best flavor and juicy texture. Freshly ground beef at the butcher counter always brings more flavor.
• Alfredo sauce: This is your creamy base. Homemade or a high-quality jarred sauce will make a difference.
• Heavy cream: Adds extra silkiness to the sauce. I like local cream from a small dairy.
• Parmesan cheese: Gives depth and salty richness. Grate your own if possible for better melt and taste.
• Garlic: Adds that must-have aromatic note. Go for fresh, not jarred, for punchy flavor.
• Onion powder: Enhances the beef and blends smoothly into the sauce.
• Italian seasoning: Brings herbal brightness. Try one with real oregano and basil.
• Salt and black pepper: Essential for balancing and bringing out flavors. Use kosher salt and fresh ground pepper.
• Fresh parsley: A bright, fresh finish. Chop just before adding for the most flavor.
• Red pepper flakes: Completely optional but gives a little heat and dimension. Use fresh flakes for extra kick.

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well-salted water to a rolling boil and cook the bowtie pasta until just al dente. This usually takes eight to ten minutes. Taste a piece to make sure it is done but not mushy. Reserve half a cup of pasta water before draining.

Brown the Beef:

Set a large skillet over medium heat and add the ground beef. Season generously with salt, black pepper, and onion powder. Use a sturdy spatula to break it up as it cooks. You want the beef browned and cooked through with a little crispiness on the edges. Drain off any extra fat so your sauce stays silky.

Add Aromatics:

With the heat still on medium, add the minced garlic and Italian seasoning to the cooked beef. Stir and cook for about one minute until the garlic is fragrant and just golden. This quick step builds tons of flavor into the dish.

Make the Sauce:

Turn the heat to low so nothing scorches. Pour in the Alfredo sauce, heavy cream, and Parmesan cheese. Stir it in slowly so the cheese melts and everything comes together into a smooth, creamy sauce. Let it simmer for three or four minutes to thicken. Toss in a splash of reserved pasta water if needed to get the perfect consistency.

Combine Pasta and Sauce:

Add the drained bowtie pasta directly into the skillet. Gently toss everything together until each piece is well coated in sauce. If the mixture seems too thick, add a little more of the reserved pasta water and toss again.

Finish and Serve:

Turn off the heat. Sprinkle over chopped fresh parsley and add red pepper flakes if you like. Serve immediately while everything is perfectly hot and creamy.

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Parmesan is my favorite part here because it brings the kind of nutty richness that ties everything together. My kids always sneak a little extra on top and it ends up being the secret to the best flavor. At one big family dinner, everyone guessed it was homemade Alfredo just because of all that fresh cheese.

Storage Tips

Leftovers can be kept in an airtight container in the refrigerator for up to three days. I have found that the sauce will thicken in the fridge, so when you reheat it, stir in a splash of milk or cream. Warm it slowly on the stove and stir often to keep the sauce smooth.

Ingredient Substitutions

You can use Italian sausage instead of beef or even ground turkey for a lighter version. If you are out of Parmesan, try Romano or Grana Padano for a different but still delicious finish. For a non-dairy option, use your favorite plant-based Alfredo and omit the cream.

Serving Suggestions

This pasta is rich, so I serve it with a big green salad and simple garlic bread. It is also great with roasted broccoli or asparagus on the side. If you are making it for a special occasion, add a bold red wine and your meal is set.

Cultural and Historical Context

Bowtie pasta or farfalle is a traditional shape from northern Italy. Alfredo sauce actually comes from Rome, though the American version is richer with cream and cheese. Ground beef makes it more hearty and is a classic twist you won't see in Italy but it has become a favorite in American comfort food dishes.

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Common Questions

→ Can I use a different pasta shape?

Yes, penne, rotini, or fusilli work well as substitutes for bowtie pasta and will hold the Alfredo sauce nicely.

→ What type of ground beef should I use?

Using 80/20 ground beef offers the best balance of flavor and tenderness for this dish.

→ Can I make the Alfredo sauce from scratch?

Absolutely, you can prepare homemade Alfredo sauce with butter, heavy cream, and Parmesan if you prefer.

→ How can I lighten up the dish?

Substitute half-and-half for heavy cream for a lighter sauce, though the flavor will be less rich.

→ What toppings enhance this meal?

Try adding toasted breadcrumbs, extra Parmesan, or chopped walnuts for crunch and extra flavor.

→ How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently with a splash of milk or cream to revive the sauce.