Description
This rich and creamy beef bowtie pasta combines tender beef, al dente pasta, and a velvety Alfredo sauce for the ultimate comfort meal. It’s an easy yet indulgent dish perfect for a cozy dinner!
Ingredients
- 8 oz (225g) bowtie (farfalle) pasta
- 1 tbsp olive oil
- ½ lb (225g) beef sirloin or ground beef, thinly sliced
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- ½ cup (50g) Parmesan cheese, grated
- ½ cup (120ml) milk
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1️⃣ Cook the Pasta:
- Bring a pot of salted water to a boil and cook bowtie pasta according to package instructions. Drain and set aside.
2️⃣ Sear the Beef:
- Heat olive oil in a large pan over medium-high heat.
- Add the beef and cook for 3-4 minutes, until browned. Remove from the pan and set aside.
3️⃣ Make the Alfredo Sauce:
- In the same pan, melt butter and sauté garlic for 1 minute.
- Pour in heavy cream and milk, stirring until smooth.
- Add Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for 3-4 minutes until thickened.
4️⃣ Combine Everything:
- Return the cooked beef to the pan, then toss in the bowtie pasta.
- Stir well to coat everything in the creamy Alfredo sauce.
5️⃣ Serve & Enjoy:
- Garnish with fresh parsley and a sprinkle of Parmesan.
- Serve warm and enjoy your creamy, savory delight!
Notes
✔️ Choosing the Right Beef:
For the best texture, use thinly sliced sirloin or flank steak. If using ground beef, drain excess fat before adding to the sauce.
✔️ Pasta Alternatives:
Farfalle (bowtie) pasta works well, but you can substitute penne, fettuccine, or rigatoni if desired.
✔️ Make it Lighter:
Substitute half-and-half or Greek yogurt for the heavy cream to reduce calories.
✔️ Extra Flavor Boost:
Add a splash of white wine to the sauce for a richer taste, or toss in sautéed mushrooms and spinach for more depth.
✔️ Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600 kcal
- Carbohydrates: 50g
- Protein: 30g