Creamy Beef and Bowtie Pasta
This Creamy Beef Pasta reminds me of those cozy family dinners where everyone always went back for seconds. The sauce is rich and velvety, the bowties catch every bit of flavor, and the fresh basil at the end makes it taste like home. Mangia!
Servings: 6 servings
Ingredients
- ½ pound bowtie pasta farfalle, medium shells, or small pasta
- 2 tablespoons extra virgin olive oil
- 1 pound ground beef
- 1 medium yellow onion diced
- 2 garlic cloves finely chopped
- 1 teaspoon sea salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 15-ounce can tomato sauce, purée, or passata
- 1 tablespoon homemade Italian seasoning
- dash paprika more to tate
- 2 tablespoons fresh basil chopped, plus more for serving
- 1 cup heavy cream
- ½ cup freshly grated Parmigiano Reggiano cheese
- 1 cup freshly grated mozzarella cheese or fontina cheese
- 1 cup reserved pasta water as needed
Instructions
- Cook the Beef and Onions. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes. Add the diced onion and cook until softened and slightly browned, about 4-5 minutes. Stir in the garlic and cook another 30 seconds until fragrant. Season with salt and black pepper.
- Cook the Pasta. Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente according to package directions. Before draining, reserve 1 cup of pasta water.
- Finish the Sauce: Pour in the tomato purée or passata and stir in the Italian seasoning. Reduce heat to medium-low and simmer for 8-10 minutes. Stir in the heavy cream and fresh basil. Simmer another 2-3 minutes until creamy and combined. Add the parmigiano and mozzarella cheese. Stir until melted and smooth. Add the reserved pasta water as needed until the sauce is silky and coats the pasta beautifully. Let simmer another few of minutes to combine.
- Combine: Add the cooked pasta to the sauce and toss until evenly coated. Taste and adjust seasoning if needed.
Notes
- Salt the pasta water well; it flavors the entire dish.
- Use freshly grated cheese for the smoothest sauce. Pre-shredded cheese doesn’t melt the same.
- Don’t overcook the pasta since it will continue soaking up sauce.
- Add reserved pasta water a little at a time for a silky restaurant-style sauce.
- Use high-quality canned tomatoes for the best flavor.
Nutrition
Calories: 577kcal | Carbohydrates: 32g | Protein: 28g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 704mg | Potassium: 403mg | Fiber: 2g | Sugar: 3g | Vitamin A: 812IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 2mg
