This garlic beef bowtie pasta is coated in a creamy Parmesan sauce built on browned ground beef, onion, Worcestershire sauce, and a splash of half and half.
Smoked paprika and Italian seasoning give the beef a deep savory flavor, and a little beef broth keeps the sauce loose enough to coat every bowtie. It serves six, takes about 40 minutes, and reheats well, which makes it a reliable weeknight dinner or a meal prep option.
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Why This Creamy Parmesan Garlic Beef Bowtie Pasta Recipe Works
Cooking the beef with onion, garlic, Worcestershire, and smoked paprika first builds a savory base. The broth then lifts the browned bits off the pan, so the sauce tastes richer than the short ingredient list suggests.
Half and half is lighter than heavy cream but still makes a smooth sauce, and the Parmesan melts into it off the heat. The cheese thickens the sauce slightly and adds salt, so no extra salt is needed.
Bowtie pasta, also called farfalle, has pinched centers and ruffled edges that hold pockets of sauce and bits of beef. Cooking it separately keeps the noodles from absorbing too much liquid.
Ingredients for Creamy Parmesan Garlic Beef Bowtie Pasta
- 1 lb 90 percent lean ground beef
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp Italian seasoning
- 1 tsp smoked paprika
- 2 tbsp unsalted butter
- 1 cup low sodium beef broth
- 12 oz bowtie pasta (farfalle)
- 3/4 cup freshly grated Parmesan cheese (about 3 oz)
- 1 1/2 cups half and half
- 1/4 tsp red pepper flakes, optional
- 1/2 tsp black pepper
- 1 tsp salt, for the pasta water only
- 2 tbsp chopped fresh parsley, for topping
Ground beef. Lean ground beef browns well without leaving much grease. Cook it to 160 degrees F and break it into small crumbles so it spreads through the pasta.
Worcestershire sauce. This adds savory depth and a little tang. It is already salty, which is one more reason the sauce needs no extra salt.
Smoked paprika. It gives a gentle smoky note and a warm color. Regular paprika works if that is what you have.
Half and half. It makes a lighter sauce than cream. Do not boil it hard, or it can separate.
Parmesan. Grate it fresh from a wedge for the smoothest melt, and stir it in off the heat.
Bowtie pasta. Farfalle holds the sauce in its folds. Penne, rotini, or shells are good substitutes in the same 12 oz amount.
How to Make Creamy Parmesan Garlic Beef Bowtie Pasta
1. Brown the beef. Heat the olive oil in a large deep skillet over medium high heat. Add the beef and cook 6 to 8 minutes, breaking it up, until no pink remains and it reaches 160 degrees F. Spoon off extra fat.
2. Add the onion and garlic. Stir in the onion and cook 3 to 4 minutes until soft, then add the garlic and cook 1 minute more.
3. Season. Add the Worcestershire, Italian seasoning, and smoked paprika. Stir for 1 minute until fragrant.
4. Deglaze. Melt in the butter, pour in the broth, and scrape up the browned bits. Simmer 3 to 4 minutes until it reduces by about a third.
5. Cook the pasta. While the sauce simmers, boil the bowties in salted water until al dente, about 10 minutes. Save 1/2 cup of pasta water, then drain.
6. Make it creamy. Lower the heat, pour in the half and half, and warm gently for 2 to 3 minutes. Remove from the heat and stir in the Parmesan until melted. Add the black pepper and red pepper flakes if using.
7. Combine. Add the pasta and toss to coat, adding pasta water a splash at a time if the sauce is too thick. Top with parsley.
How to Serve Creamy Parmesan Garlic Beef Bowtie Pasta
Serve the pasta hot in shallow bowls with extra Parmesan and parsley. Air fryer garlic bread slices are a natural partner for the sauce, and air fryer asparagus or air fryer broccoli with Parmesan adds a green side. For a bigger spread, set out fluffy homemade dinner rolls too.
How to Store and Reheat Creamy Parmesan Garlic Beef Bowtie Pasta
Refrigerate leftovers in a covered container within 2 hours of cooking, and keep them for 3 to 4 days. Reheat in a skillet over medium heat with a splash of milk or broth, stirring until the pasta reaches 165 degrees F. Freezing is not recommended, since cream sauces turn grainy and the pasta gets soft.
Tips and Variations for Creamy Parmesan Garlic Beef Bowtie Pasta
Undercook the pasta slightly. Pull the bowties 1 minute early since they finish in the hot sauce.
Grate fresh cheese. Pre shredded cheese has starch that can make the sauce grainy.
Control the heat. Simmer the half and half only gently, and add the cheese off the burner.
Add vegetables. Fold in baby spinach or sauteed mushrooms at the end for extra color.
Add heat. A little extra red pepper flakes gives the sauce a gentle kick.
Use pasta water. The starch in pasta water thickens the sauce and helps it cling.
Scale it down. Halve every ingredient for a smaller batch and use a 10 inch skillet.
Cool food safely. The University of Minnesota Extension guide to storing and reheating leftovers explains how to cool and reheat dishes like this one.
Frequently Asked Questions About Creamy Parmesan Garlic Beef Bowtie Pasta
How long does garlic beef bowtie pasta last in the fridge?
It keeps for 3 to 4 days in a covered container. Reheat it with a splash of milk or broth until hot throughout.
Can I make garlic beef bowtie pasta ahead of time?
Yes. Make the beef sauce up to 2 days ahead, then reheat it gently and add freshly cooked pasta and the Parmesan when serving.
Can I use heavy cream in garlic beef bowtie pasta?
Yes. Heavy cream gives a thicker, richer sauce. Use 1 cup in place of the 1 1/2 cups of half and half, and simmer it gently.
Can I use ground turkey instead?
Yes. Use ground turkey in the same amount, cook it to 165 degrees F, and add a splash more olive oil.
What can I use instead of Worcestershire sauce?
A tablespoon of low sodium soy sauce with a pinch of sugar is a good stand in.
Creamy Parmesan Garlic Beef Bowtie Pasta
Equipment
- Large deep skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 1 lb 90 percent lean ground beef Cook to 160 degrees F.
- 1 tbsp olive oil
- 1 medium onion Finely chopped.
- 4 cloves garlic Minced.
- 1 tbsp Worcestershire sauce
- 1 ½ tsp Italian seasoning
- 1 tsp smoked paprika
- 2 tbsp unsalted butter
- 1 cup low sodium beef broth
- 12 oz bowtie pasta Farfalle.
- ¾ cup freshly grated Parmesan cheese About 3 oz, stirred in off the heat.
- 1 ½ cup half and half
- ¼ tsp red pepper flakes Optional.
- ½ tsp black pepper
- 1 tsp salt For the pasta water only.
- 2 tbsp fresh parsley Chopped, for topping.
Instructions
Cooking
- Brown the beef. Cook the beef in the olive oil over medium high heat for 6 to 8 minutes until browned, no pink remains, and it reaches 160 degrees F. Drain excess fat. Soften the aromatics. Add the onion for 3 to 4 minutes, then the garlic for 1 minute.
- Season. Stir in the Worcestershire, Italian seasoning, and smoked paprika for 1 minute.
- Simmer the broth. Add the butter and broth, scrape the pan, and simmer 3 to 4 minutes.
- Boil the pasta. Cook the bowties in salted water until al dente, about 10 minutes. Save 1/2 cup pasta water and drain.
- Add dairy. Reduce heat to low, stir in the half and half for 2 to 3 minutes, then remove from heat and melt in the Parmesan. Season with pepper and pepper flakes.
- Toss. Fold in the pasta, adding pasta water as needed, and top with parsley.
