Creamy Beef and Bowtie Pasta: The Ultimate Comfort Food

There’s something undeniably magical about the combination of tender pasta, seasoned ground beef, and a velvety cream sauce that comes together in this Creamy Beef and Bowtie Pasta. Each forkful delivers the perfect balance of flavors and textures – al dente farfalle pasta, savory beef, and a rich, silky sauce that clings lovingly to every bite. This dish epitomizes comfort food at its finest, offering a warm embrace in culinary form.

Quick Info

• Servings: 6
• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Calories: 490 per serving
• Fat: 22g per serving
• Cuisine: Italian-American

The History Behind Creamy Pasta Dishes

Pasta with cream-based sauces has a storied history that straddles both Italian tradition and American innovation. While authentic Italian cuisine does feature some cream sauces (like the egg-based carbonara or the butter and cream combination in alfredo), many of the ultra-creamy pasta dishes we enjoy today were developed or adapted in American kitchens.

The particular combination of ground beef, pasta, and cream sauce gained popularity in mid-20th century America as Italian-American cuisine evolved to suit American palates and ingredients. This dish represents the beautiful evolution that happens when culinary traditions cross oceans and generations.

The use of farfalle (bowtie pasta) specifically adds both visual appeal and practical benefits – the wide, pinched centers catch the creamy sauce while the ruffled edges provide textural contrast. This pasta shape emerged in 16th century Northern Italy but has become especially beloved in American pasta dishes for its playful appearance and sauce-grabbing capabilities.

Today’s Creamy Beef and Bowtie Pasta represents the perfect marriage of Old World pasta traditions with New World abundance and practicality – a hearty, satisfying dish that has earned its place at family dinner tables across America.

Why You’ll Love This Recipe

1. One-Pot Wonder – Everything comes together in a single pan, minimizing cleanup while maximizing flavor as the pasta absorbs the savory essence of the beef and seasonings.
2. Crowd-Pleasing Classic – This dish has universal appeal, satisfying everyone from picky children to discerning adults with its balanced flavors and familiar ingredients.
3. Budget-Friendly Indulgence – Ground beef stretches beautifully in this recipe, creating a meal that feels luxurious despite its economical ingredients.
4. Versatile Base – The core recipe welcomes additions and substitutions based on what you have on hand – toss in seasonal vegetables, experiment with cheese varieties, or adjust the creaminess to suit your preferences.
5. Meal-Prep Marvel – This pasta reheats beautifully, making it perfect for planned leftovers or make-ahead meals during busy weeks.
6. Restaurant-Quality at Home – The rich, creamy sauce rivals what you’d find in a cozy Italian-American restaurant, but at a fraction of the cost.
7. All-Season Satisfaction – While hearty enough for winter comfort, this dish isn’t overly heavy, making it a year-round favorite that never feels out of place.

Ingredients

For the Beef:

• 1 pound ground beef (85/15 lean-to-fat ratio recommended)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For the Pasta and Sauce:

• 12 ounces farfalle (bowtie) pasta
• 3 cups beef broth
• 1 cup heavy cream
• ½ cup sour cream
• 1 cup freshly grated Parmesan cheese, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons fresh parsley, chopped (plus more for garnish)
• Salt and freshly ground black pepper to taste

Instructions

Brown the Beef:

1. Heat a large, deep skillet or Dutch oven over medium-high heat.
2. Add the ground beef, breaking it apart with a wooden spoon as it cooks.
3. When the beef is about halfway browned, add the diced onion to the pan.
4. Continue cooking until the beef is no longer pink and the onions have softened, about 5-6 minutes.
5. Add the minced garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir and cook for another 30 seconds until fragrant.
6. If there’s excess fat, drain all but about 2 tablespoons from the pan.

Create the Roux Base:

1. Reduce heat to medium and add the butter to the pan with the beef mixture.
2. Once butter is melted, sprinkle the flour over the mixture. Stir continuously for 1-2 minutes to cook the flour and form a light roux.
3. Gradually pour in the beef broth while whisking constantly to prevent lumps.
4. Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken slightly.

Cook the Pasta:

1. Add the farfalle pasta directly to the simmering liquid, stirring to ensure all pasta is submerged.
2. Reduce heat to medium-low, cover, and cook for 8-10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
3. If the mixture becomes too thick before the pasta is done, add a splash more broth or water.

Finish the Sauce:

1. When the pasta is tender, reduce heat to low.
2. Stir in the heavy cream, sour cream, and half of the Parmesan cheese until smooth and well-incorporated.
3. Add the garlic powder, onion powder, and chopped parsley.
4. Simmer gently for 2-3 minutes until the sauce has thickened to a silky consistency that coats the back of a spoon.
5. Taste and adjust seasoning with additional salt and pepper if needed.

Serve:

1. Remove from heat and let the dish stand for 2-3 minutes to allow the sauce to thicken further.
2. Sprinkle with the remaining Parmesan cheese and additional fresh parsley.
3. Serve hot in bowls, perhaps with a side of garlic bread or a simple green salad.

Recipe Notes

1. Pasta Selection: While farfalle (bowtie) pasta works beautifully in this dish, you can substitute other medium-sized pasta shapes like penne, rotini, or medium shells with good results.
2. Lighter Option: For a less rich version, substitute half-and-half for the heavy cream and Greek yogurt for the sour cream.
3. Make-Ahead Tips: This dish can be prepared up to 2 days in advance and refrigerated. When reheating, add a splash of milk or cream to loosen the sauce, as it will thicken considerably when chilled.
4. Freezing Guidelines: If planning to freeze, slightly undercook the pasta and cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
5. Vegetable Additions: For added nutrition, stir in baby spinach during the last minute of cooking, or add sautéed mushrooms, diced bell peppers, or frozen peas along with the cream.
6. Cheese Variations: While Parmesan provides the classic flavor, this dish also works well with white cheddar, Gruyère, or a combination of Italian cheeses.
7. Protein Options: Not a fan of beef? This recipe works beautifully with ground turkey, Italian sausage, or even shredded rotisserie chicken.
8. Wine Pairing: If serving for a special dinner, this creamy pasta pairs wonderfully with a medium-bodied red wine like Merlot or Sangiovese.

This Creamy Beef and Bowtie Pasta delivers that rare combination of simple preparation and spectacular results. The velvety sauce, tender pasta, and savory beef create a symphony of flavors and textures that elevate this dish far beyond its humble ingredients. Whether you’re cooking for a family weeknight dinner or looking to impress weekend guests, this recipe promises to deliver comfort and satisfaction with every creamy, delicious bite.

Creamy Beef and Bowtie Pasta

Serves: 6 Prep Time: 10 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 490 per serving calories 22g per serving fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Beef:

• 1 pound ground beef (85/15 lean-to-fat ratio recommended)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For the Pasta and Sauce:

• 12 ounces farfalle (bowtie) pasta
• 3 cups beef broth
• 1 cup heavy cream
• ½ cup sour cream
• 1 cup freshly grated Parmesan cheese, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons fresh parsley, chopped (plus more for garnish)
• Salt and freshly ground black pepper to taste

Instructions

Brown the Beef:

1. Heat a large, deep skillet or Dutch oven over medium-high heat.
2. Add the ground beef, breaking it apart with a wooden spoon as it cooks.
3. When the beef is about halfway browned, add the diced onion to the pan.
4. Continue cooking until the beef is no longer pink and the onions have softened, about 5-6 minutes.
5. Add the minced garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir and cook for another 30 seconds until fragrant.
6. If there's excess fat, drain all but about 2 tablespoons from the pan.

Create the Roux Base:

1. Reduce heat to medium and add the butter to the pan with the beef mixture.
2. Once butter is melted, sprinkle the flour over the mixture. Stir continuously for 1-2 minutes to cook the flour and form a light roux.
3. Gradually pour in the beef broth while whisking constantly to prevent lumps.
4. Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken slightly.

Cook the Pasta:

1. Add the farfalle pasta directly to the simmering liquid, stirring to ensure all pasta is submerged.
2. Reduce heat to medium-low, cover, and cook for 8-10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
3. If the mixture becomes too thick before the pasta is done, add a splash more broth or water.

Finish the Sauce:

1. When the pasta is tender, reduce heat to low.
2. Stir in the heavy cream, sour cream, and half of the Parmesan cheese until smooth and well-incorporated.
3. Add the garlic powder, onion powder, and chopped parsley.
4. Simmer gently for 2-3 minutes until the sauce has thickened to a silky consistency that coats the back of a spoon.
5. Taste and adjust seasoning with additional salt and pepper if needed.

Serve:

1. Remove from heat and let the dish stand for 2-3 minutes to allow the sauce to thicken further.
2. Sprinkle with the remaining Parmesan cheese and additional fresh parsley.
3. Serve hot in bowls, perhaps with a side of garlic bread or a simple green salad.

Notes

• Pasta Selection: While farfalle (bowtie) pasta works beautifully in this dish, you can substitute other medium-sized pasta shapes like penne, rotini, or medium shells with good results.
• Lighter Option: For a less rich version, substitute half-and-half for the heavy cream and Greek yogurt for the sour cream.
• Make-Ahead Tips: This dish can be prepared up to 2 days in advance and refrigerated. When reheating, add a splash of milk or cream to loosen the sauce, as it will thicken considerably when chilled.
• Freezing Guidelines: If planning to freeze, slightly undercook the pasta and cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
• Vegetable Additions: For added nutrition, stir in baby spinach during the last minute of cooking, or add sautéed mushrooms, diced bell peppers, or frozen peas along with the cream.
• Cheese Variations: While Parmesan provides the classic flavor, this dish also works well with white cheddar, Gruyère, or a combination of Italian cheeses.
• Protein Options: Not a fan of beef? This recipe works beautifully with ground turkey, Italian sausage, or even shredded rotisserie chicken.
• Wine Pairing: If serving for a special dinner, this creamy pasta pairs wonderfully with a medium-bodied red wine like Merlot or Sangiovese.