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A close-up featured image showcases a delicious plate of Garlic Butter Bowtie Pasta With Ground Beef, highlighting the creamy sauce and savory ground beef.

Garlic Butter Bowtie Pasta with Ground Beef

This Garlic Butter Bowtie Pasta with Ground Beef is a simple and satisfying dish that's perfect for a quick weeknight meal. Bowtie pasta is coated in a rich garlic butter sauce and mixed with flavorful ground beef for a guaranteed family favorite that's ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bowtie pasta farfalle
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, minced 2 for beef, 4 for sauce
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup beef broth or pasta water

Equipment

  • large pot
  • colander
  • large skillet
  • Spoon
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant. Be careful not to burn the garlic!
  4. Reduce the heat to medium. Add the butter to the skillet and let it melt completely.
  5. Add 4 minced garlic cloves and red pepper flakes (if using) to the melted butter. Cook for about 1 minute, stirring constantly, until fragrant. Watch closely to prevent burning.
  6. Stir in the dried Italian seasoning, garlic powder, and onion powder. Cook for another 30 seconds until fragrant.
  7. Pour in the beef broth (or reserved pasta water). Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
  8. Stir in the chopped fresh parsley and Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  9. Add the cooked pasta to the skillet with the garlic butter sauce and ground beef. Toss to coat the pasta evenly.
  10. If the sauce is too thick, add a little more pasta water until it reaches your desired consistency.
  11. Serve immediately, garnished with fresh parsley, red pepper flakes, and extra Parmesan cheese, if desired.

Notes

Don't overcook the pasta; al dente is best. Watch the garlic carefully to avoid burning. Adjust red pepper flakes to your spice preference. Fresh parsley adds great flavor, but dried can be substituted (use half the amount). Pasta water helps create a creamy sauce, so don't discard it. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or skillet, adding a splash of water or broth if needed. For a creamy version, add 1/2 cup of heavy cream to the sauce. Other additions include mushrooms, bell peppers, spinach, mozzarella, diced tomatoes, or jalapeños.