Swiftly Prepared Beef Bowtie Pasta with a Rich Parmesan-Garlic Sauce in Under 25 Minutes
In just 25 minutes, you can prepare a restaurant-worthy pasta dish that's sure to please even the pickiest of eaters. The Creamy Parmesan Garlic Beef Bowtie Pasta is a crowd-pleaser, with its creamy garlic-parmesan sauce clinging to every nook of the bowtie pasta.
The dish uses simple pantry staples, making it an affordable and convenient option for busy weeknights. You'll need 12 oz bowtie pasta, 1 lb beef sirloin (thinly sliced), 3 cloves garlic (minced), 1 cup heavy cream, 1/2 cup grated parmesan, 2 tbsp butter, 1 tbsp olive oil, salt, pepper, and various kitchen equipment.
Start by cooking the pasta for about 1 minute less than the package instructions, then drain it but reserve 1/2 cup of pasta water. In a skillet, brown the beef in batches with olive oil, removing it to a plate to finish cooking in the sauce later.
While the beef is browning, sauté the minced garlic in butter until it's fragrant. Then, add the heavy cream and grated parmesan, stirring until the mixture is smooth. This forms the creamy garlic sauce.
Next, add the reserved pasta water to adjust the sauce consistency if needed. Return the cooked pasta and beef to the skillet, combine them with the sauce, and season with salt and pepper.
A pinch of red pepper flakes can add a spicy kick to the dish, while sautéed mushrooms or spinach can be added during the last minute of cooking for an added vegetable boost. Thinly sliced chicken breast can replace beef, or shrimp or scallops can be used to turn the dish into a fancy date-night option.
Leftovers of this pasta taste even better the next day, making it a great option for meal prep. However, it's important to note that the sauce needs more salt than expected to balance the rich cream.
While there is no information available about when the recipe for Creamy Parmesan Garlic Beef Bowtie Pasta was first published, one thing is certain: this quick and easy dish is sure to become a staple in your home-cooked meal rotation. Enjoy!
