Description
A creamy and cheesy pasta dish featuring seasoned ground beef and tomatoes, perfect for busy weeknight dinners.
Ingredients
Scale
- 12 oz bowtie pasta (farfalle)
- 1 tbsp kosher salt, for the pasta water
- 1 tbsp olive oil
- 1 lb lean ground beef (85% or 90% lean)
- 1 small yellow onion, diced (about 1 cup)
- 2 garlic cloves, minced
- 1 can (14.5 oz) petite diced tomatoes, undrained
- 1 cup low-sodium beef broth
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp fine salt
- 1/4 tsp ground black pepper
- 1/2 cup heavy cream
- 1/2 cup finely shredded Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Boil the water. Bring a 5- to 6-quart pot of water to a rolling boil over high heat. Add the kosher salt, then stir in the bowtie pasta.
- Cook the pasta. Boil according to the package timing until al dente, generally 10 to 12 minutes. Before draining, reserve 1/2 cup of the starchy cooking water. Drain the pasta without rinsing and set it aside.
- Start the beef mixture. While the pasta cooks, heat the olive oil in a deep 12-inch skillet over medium heat. Add the diced onion and cook for 3 minutes, stirring occasionally, until it begins to soften. Add the minced garlic and cook for 30 seconds, just until fragrant.
- Brown the beef. Add the ground beef and break it into small pieces with a wooden spoon. Cook for 5 to 7 minutes, stirring periodically, until no pink remains and the beef reaches 160°F. Carefully spoon off excess fat if more than a thin coating remains.
- Build the tomato sauce. Stir in the undrained diced tomatoes, beef broth, paprika, Italian seasoning, fine salt, and black pepper. Bring the mixture to a gentle simmer over medium-high heat.
- Reduce the sauce. Lower the heat to medium and simmer uncovered for 7 to 8 minutes. Stir occasionally. The liquid should reduce slightly, but the skillet should still contain enough sauce to coat the pasta.
- Make it creamy. Reduce the heat to low and stir in the heavy cream. Add the Parmesan gradually, stirring continuously until melted and smooth. Do not allow the cream sauce to boil vigorously.
- Finish the pasta. Add the drained farfalle and toss until every piece is coated. Cook over low heat for 2 to 3 minutes. If the sauce appears too thick, stir in reserved pasta water 1 tablespoon at a time.
- Garnish and serve. Remove the skillet from the heat, fold in 1 tablespoon parsley, and sprinkle the remaining tablespoon over the top. Serve warm.
Notes
Great served with a side salad or steamed vegetables. Leftovers reheat well when adding a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 5g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: bowtie pasta, ground beef, creamy sauce, quick dinner, easy recipe