Ingredients
- 12 oz bowtie (farfalle) pasta
- 1 lb ground beef (or thinly sliced steak)
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 cup heavy cream
- 1 cup beef broth
- ¾ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1 tbsp butter
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for heat
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the bowtie pasta according to package directions until al dente.
- Drain and set aside.
- Cook the Beef:
- In a large skillet over medium-high heat, heat olive oil.
- Add ground beef or steak and cook until browned and cooked through.
- Season with salt and pepper, then remove from pan and set aside.
- Sauté Aromatics:
- In the same skillet, melt butter.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Make the Creamy Sauce:
- Pour in the beef broth and scrape up any browned bits from the pan.
- Add heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese and Italian seasoning until melted and smooth.
- Simmer 3–5 minutes until sauce thickens slightly.
- Combine Everything:
- Return the cooked beef to the skillet.
- Add the drained pasta and toss to coat in the sauce.
- Cook for 1–2 more minutes to heat through. Adjust seasoning if needed.
- Serve:
- Garnish with chopped parsley and a sprinkle of extra Parmesan.
- Serve hot and enjoy!
Let me know if you want a spicy version or a vegetable-loaded variation!