Save This Beef and Bowtie Pasta with Alfredo Sauce brings together all my favorite comfort food qualities in one bowl. The silky Alfredo sauce hugs every piece of pasta, while savory ground beef adds richness and heartiness. This is a recipe I fall back on when I need an easy but impressive meal that makes everyone at the table happy.
I first tried this dish on a chilly autumn evening for a family movie night and everyone went back for seconds. Now it makes a regular appearance anytime we want a fuss-free but indulgent dinner.
Ingredients
- Bowtie or farfalle pasta: Holds the creamy sauce perfectly and makes every bite delightful. Look for the ridged variety if possible for extra sauce cling.
- Ground beef 80/20: Offers bold flavor and juicy texture. Choose fresh beef with bright red color and a clean smell.
- Alfredo sauce: Either store-bought for speed or homemade for a special touch forms the creamy backbone of this recipe. Choose a brand with real cream and cheese in the ingredients.
- Heavy cream: Makes the sauce extra rich and smooth. Look for cream with no added gums or thickeners.
- Parmesan cheese: Grated fresh off the block for bold salty flavor
- Garlic: Minced for aromatic depth. Use fresh cloves for the best result.
- Onion powder: Boosts the savory kick and melds flavors
- Italian seasoning: Brings subtle herb notes and ties everything together
- Salt and black pepper: Round out the taste. Always taste and adjust to personal preference.
- Fresh parsley: Adds a bright pop of color and a hint of freshness. Flat-leaf is best for garnish.
- Red pepper flakes (optional): For gentle heat if you like a little zing
Instructions
- Cook the Pasta:
- Boil a large pot of heavily salted water and cook the bowtie pasta according to package directions just until al dente. This step is crucial so the noodles retain some bite. Be sure to reserve half a cup of the starchy pasta water before draining.
- Brown the Beef:
- Place a large skillet over medium-high heat and add the ground beef. Sprinkle with salt, black pepper and onion powder. Break up the beef and cook until it is deeply browned and caramelized. Drain any excess fat for a lighter finished dish.
- Build the Aromatics:
- Turn the heat to medium-low and add the minced garlic and Italian seasoning directly into the skillet with the beef. Stir constantly for about one minute until fragrant. This releases the essential oils for deeper flavor.
- Combine the Sauce:
- Reduce the heat to low and add Alfredo sauce, heavy cream, and Parmesan cheese. Stir everything together until the cheese melts and the sauce is velvety smooth. If the sauce seems too thick, add a splash of the reserved pasta water.
- Finish with Pasta:
- Add the drained pasta into the skillet and toss gently to coat every piece with the creamy sauce. The pasta water will help everything come together. Let it warm for a minute or two so the flavors meld.
- Garnish and Serve:
- Remove the skillet from heat and sprinkle with plenty of fresh parsley and a pinch of red pepper flakes if you like a touch of heat. Serve immediately while piping hot.
Save Parmesan is my favorite addition since shaving it fresh over warm pasta always brings my family running to the kitchen. The smell alone sparks memories of Sunday dinners with my cousins and this dish always disappears fast at our table.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. For best results, reheat gently in a skillet with a splash of milk or cream which restores the sauce’s silky consistency. I avoid the microwave for this dish since it can cause the cream to separate but a low stove top reheating always brings it back to life.
Ingredient Substitutions
Swap ground turkey or chicken for a lighter protein or use plant-based grounds if cooking vegetarian. You can use any short pasta you have on hand Penne or rigatoni would both work well. If Parmesan is unavailable try Pecorino Romano or Grana Padano for a similar salty boost.
Serving Suggestions
I love pairing this pasta with a simple green salad and roasted garlic bread for an easy meal. For something special try serving with sautéed spinach or steamed broccoli which adds color and nutrition.
Cultural Context
Alfredo sauce has its roots in Italian-American cooking though this version with beef is a hearty twist on a classic. Bowtie pasta or farfalle is beloved in northern Italy but it found a place at my family’s table thanks to its kid-friendly shape and ability to hold thick sauces.
Save Try this recipe the next time you want something cozy and crave-worthy for dinner. Creamy, hearty, and simple—it is sure to become an instant favorite.
Recipe FAQ
- → What type of beef works best for this dish?
Use 80/20 ground beef for rich flavor and juiciness, but leaner beef can be substituted if desired.
- → Can I use a different pasta shape?
Yes, penne or rotini also work well, but bowtie pasta helps the sauce cling beautifully.
- → Is it okay to use store-bought Alfredo sauce?
Absolutely! Store-bought or homemade Alfredo both produce delicious results in this dish.
- → How can I make this meal lighter?
Substitute half-and-half for heavy cream to reduce richness while maintaining creaminess.
- → How do I store and reheat leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently with milk or cream in a skillet to freshen the sauce.
- → What can I add for extra crunch?
Top with toasted breadcrumbs or chopped walnuts right before serving for a satisfying crunch.