Description
This hearty Beef and Bowtie Pasta with Alfredo Sauce combines tender ground beef and al dente bowtie pasta smothered in a rich, creamy homemade Alfredo sauce. Infused with garlic and Parmesan cheese, and topped with melted mozzarella and fresh parsley, this comforting dish is perfect for an easy yet indulgent weeknight dinner.
Ingredients
Scale
Meat
- 1 pound ground beef
Pasta
- 8 ounces bowtie pasta
Sauce
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons olive oil
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Boil Pasta: In a large pot, bring salted water to a boil over medium-high heat for the bowtie pasta.
- Cook Pasta: Once the water is boiling, add the bowtie pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente.
- Drain Pasta: Drain the pasta in a colander and set it aside, reserving about 1/2 cup of pasta water for later use if needed.
- Heat Olive Oil: While the pasta is cooking, heat a large skillet over medium heat and add the olive oil.
- Cook Ground Beef: Add the ground beef to the skillet and cook, breaking it up into small pieces with a wooden spoon, until browned and fully cooked, about 6-8 minutes.
- Remove Beef: Once the beef is cooked, use a slotted spoon to remove it from the skillet and set it aside.
- Melt Butter: In the same skillet, melt the butter over medium heat.
- Sauté Garlic: Add the minced garlic and cook, stirring frequently, for about 1 minute until fragrant, being careful not to let it burn.
- Add Cream: Pour in the heavy cream and stir to combine, bringing the mixture to a gentle simmer.
- Simmer Sauce: Let the cream simmer for about 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
- Add Cheese and Seasonings: Add the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes (if using) to the sauce.
- Stir to Melt Cheese: Stir the sauce until the cheese has melted and the mixture is smooth and creamy.
- Combine Beef with Sauce: Return the cooked ground beef to the skillet and stir to combine it with the sauce.
- Add Pasta: Add the drained bowtie pasta to the skillet and toss it gently to coat the pasta with the sauce, adding reserved pasta water if the sauce seems too thick.
- Add Mozzarella: Sprinkle the shredded mozzarella cheese over the pasta and stir it in until it has melted into the sauce.
- Heat Through: Continue to cook for another 1-2 minutes, ensuring the pasta is well-coated and heated through.
- Adjust Seasoning: Remove the skillet from the heat and taste, adjusting seasoning with more salt or pepper if desired.
- Garnish and Serve: Transfer the pasta to serving plates and garnish with freshly chopped parsley.
- Enjoy: Serve immediately and enjoy!
Notes
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- Use freshly grated Parmesan for best flavor and melting quality.
- Crushed red pepper flakes add a subtle heat, but can be omitted for a milder dish.
- Fresh parsley garnish adds color and a fresh herbal note to the dish.
- Make sure not to burn garlic when sautéing to avoid bitterness.
