Description
A creamy and savory bowtie pasta dish combined with ground beef, tomatoes, and two types of cheese, perfect for busy weeknights.
Ingredients
Scale
- 12 oz bowtie pasta (farfalle)
- 1 tbsp olive oil
- 1 lb lean ground beef, preferably 85% or 90% lean
- 1 small yellow onion, diced (about 1 cup)
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper
- 1 can (14.5 oz) diced tomatoes with their juices
- 1 cup low-sodium beef broth
- 1 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 cup freshly shredded sharp cheddar cheese
- 1/4 cup finely grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Prepare the cooking water. Bring a large pot of water to a rolling boil over high heat. Stir 1/2 teaspoon of the kosher salt into the water.
- Cook the farfalle. Add the bowtie pasta and cook according to the package directions until al dente, usually 10 to 12 minutes. Before draining, reserve 1/2 cup of the pasta water. Drain the noodles in a colander without rinsing them, then set them aside.
- Soften the onion. While the pasta cooks, heat the olive oil in a 12-inch deep skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent around the edges.
- Add the garlic. Stir in the minced garlic and cook for 30 to 60 seconds. Keep it moving so it becomes fragrant without browning.
- Brown the beef. Add the ground beef to the skillet, sprinkle with the paprika, Italian seasoning, remaining 1/2 teaspoon kosher salt, and black pepper. Break it into small crumbles and cook for 5 to 7 minutes until browned with no visible pink. Drain excess grease if more than a tablespoon remains.
- Build the tomato base. Pour in the diced tomatoes with their juices and the beef broth. Scrape the bottom of the skillet to release the browned bits. Bring the mixture to a gentle simmer and cook uncovered for 5 minutes, allowing it to reduce slightly.
- Make the sauce creamy. Reduce the heat to low. Stir in the butter and heavy cream, then warm for 1 to 2 minutes without allowing the sauce to boil.
- Melt the cheese. Gradually add the cheddar and Parmesan, stirring after each addition until smooth. If the sauce appears too thick, stir in reserved pasta water 1 tablespoon at a time.
- Combine and serve. Add the drained pasta and toss gently for 1 to 2 minutes until thoroughly coated and hot. Remove from heat, sprinkle with chopped parsley, and serve promptly.
Notes
For a lighter sauce, substitute half-and-half for the heavy cream. This dish pairs well with garlic bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: pasta, beef, creamy sauce, weeknight dinner, family-friendly, bowtie pasta