Garlic Butter Bowtie Pasta Beef

Garlic Butter Bowtie Pasta with Ground Beef blends the heartiness of classic comfort food with bold flavors beloved in Italian-inspired kitchens. It is fast enough for busy weekdays and yet special enough to earn a place as a go-to family dinner. Savory beef, loads of garlic, and a hint of spice coat each piece of bowtie pasta for a skillet meal that feels cozy and fresh at once.

I first made this after a day when everyone wanted something rich and filling but quick to fix. Even picky eaters devoured their portions and I have loved tweaking it ever since to fit whatever I have in the fridge.

Gather Your Ingredients

• Bowtie pasta: tender pasta that holds sauce well and looks special try to choose authentic durum wheat pasta for the best bite
• Ground beef: brings hearty protein and base flavor use a mix with some fat for a richer result
• Olive oil: adds silkiness and depth choose cold-pressed extra virgin for best taste
• Onion: finely diced to build flavor choose one that feels heavy and tight-skinned
• Garlic: infuses the dish with aroma and punch crush fresh cloves for the brightest taste
• Beef broth: deepens umami and helps the sauce come together low sodium lets you control saltiness
• Red pepper flakes: optional for gentle heat use fresh flakes for best punch
• Parmesan cheese: grated for luxurious finish always grate from a real wedge for the most flavor
• Salt and black pepper: customizable seasoning fresh cracked pepper adds aromatic edge
• Fresh parsley for garnish: gives brightness use flat-leaf for more flavor

How to Make It

Boil the Pasta:

Fill a large pot with water and a good pinch of salt. Once the water is boiling add the bowtie pasta and stir so it does not stick together. Cook until al dente checking the texture at the shortest suggested time on the package. Drain well and reserve a half cup of pasta water in case you want to adjust the sauce texture later.

Sauté the Aromatics:

While the pasta cooks heat the olive oil over medium heat in a wide skillet. Add the finely diced onion and stir occasionally for about three minutes. You want the onion to look soft and translucent but not browned. Add the minced garlic and stir constantly for about thirty seconds. The garlic should sizzle and become fragrant but never brown or bitter.

Brown the Beef:

Add the ground beef directly into the skillet with the onions and garlic. Use a wooden spatula to break up the meat into small crumbles as it cooks. Stir frequently until all the beef has turned brown and no pink remains this usually takes five to six minutes. If you see excess fat floating in the pan carefully spoon most of it out for a lighter dish.

Deglaze and Season:

Pour in the beef broth and sprinkle in the red pepper flakes if using along with a big pinch of salt and several cracks of black pepper. Let the whole mixture come to a gentle simmer so the flavors meld and the liquid slightly reduces about three to four minutes. If it dries out too much splash in a spoonful of reserved pasta water.

Combine Pasta and Sauce:

Add the drained bowtie pasta right into the skillet and use tongs to toss until every bowtie is coated in the glossy beef and garlic butter sauce. Drizzle in a little more olive oil if you like an extra lush feel. Toss over low heat for one to two minutes so the flavors come together.

Finish and Serve:

Scoop onto plates or into bowls. Shower with grated Parmesan cheese and a generous sprinkle of chopped fresh parsley. Offer more black pepper and parmesan at the table to encourage guests to adjust to their taste.

I am always a sucker for fresh garlic in this dish. Crushing the cloves with the flat of my knife releases every bit of their heady oil. There have been many dinners where my kids gathered around the stove just to catch that first rush of aroma when the garlic hits the hot pan. It is the moment everything starts smelling like home.

Flavor Boosters

This pasta cools and stores beautifully. For the best leftovers let the pasta cool to room temperature then keep in an airtight container in the fridge for up to three days. When reheating add a splash of water or broth to loosen the sauce. Avoid microwaving for too long to keep the pasta from turning tough.

Serving Suggestions

This makes a hearty main course but it is even better with a crisp green salad and garlic bread on the side. Add steamed green beans or roasted broccoli to brighten the plate. For a cozy weekend upgrade slip in some sautéed mushrooms or lemon zest before serving.

Creative Twists

You can swap in ground turkey or chicken if beef is not your preference. If you are out of bowtie pasta penne or rigatoni both work well since they catch plenty of sauce. For dairy-free just skip the Parmesan or top with your favorite vegan cheese.

Garlic Butter Bowtie Pasta shines most when every bite has a little bit of everything.

Common Questions About the Recipe

→ Can I substitute another pasta shape?

Yes, penne, rotini, or shells work well if bowtie pasta isn’t available.

→ How spicy is the dish with red pepper flakes?

The red pepper flakes add mild heat. Adjust or omit based on your preference.

→ What cheese can replace Parmesan?

Pecorino Romano or Grana Padano can be used for a similar sharp, salty finish.

→ Is it possible to use ground turkey instead of beef?

Ground turkey makes a lighter, leaner meal and pairs well with the other ingredients.

→ How can leftovers be stored and reheated?

Store in an airtight container in the fridge. Reheat gently on the stovetop or microwave.