Garlic Butter Bowtie Pasta with Beef
A 30-minute one-pan dinner that starts with browning beef to a deep crust, then cooking the pasta right in the garlicky broth. No jarred sauce needed, just real flavor that makes everyone ask for seconds.
Equipment
- Deep 12-inch skillet or 5-quart Dutch oven with lid
- Wooden spoon or sturdy fish spatula
- Box grater (optional)
Ingredients
- 12 oz bowtie pasta (farfalle)
- 1 lb ground beef (85/15)
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 5 cloves garlic, minced
- 4 tbsp salted butter
- 3 cups beef broth
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp coarse ground black pepper
- Fresh parsley or chives for garnish
Instructions
- Heat a deep 12-inch skillet over medium-high heat for 2 minutes. Add ground beef and press into an even layer. Cook undisturbed for 3-4 minutes until a deep brown crust forms. Break up beef, then add diced onion and bell pepper. Cook 3-4 minutes until vegetables are soft and beef is fully browned.
- Push beef to the sides of the pan, creating a well in the center. Add butter to the center. Once melted and foaming, add minced garlic. Stir garlic in butter for 30 seconds until fragrant. Do not let it brown.
- Stir everything together and cook 1 minute more.
- Pour in beef broth and scrape the bottom of the pan with a wooden spoon to release the fond. Add smoked paprika and black pepper.
- Add dry pasta and stir to submerge. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-14 minutes, stirring once halfway. Pasta should be al dente and most liquid absorbed.
- Remove from heat. Stir in grated Parmesan and fresh parsley. Taste and adjust salt and pepper. Add red pepper flakes or hot sauce if desired.
Notes
Storage: Keep in fridge up to 4 days. Reheat in a skillet with a splash of broth. Do not freeze the finished pasta – freeze the beef-veggie base instead.
Substitutions: Use gluten-free bowtie pasta with 3 1/2 cups broth. For vegetarian, omit beef and double mushrooms with vegetable broth.
Kid-friendly: Grate the onion and bell pepper to hide them.