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There is something especially satisfying about a skillet full of bowtie pasta coated in buttery garlic flavor and tossed with savory ground beef. This Garlic Butter Bowtie Pasta with Ground Beef combines tender farfalle, browned beef, sweet onion, fresh garlic, Parmesan, and a simple beef-broth pan sauce for a comforting dinner that comes together with everyday ingredients.
The bowtie-shaped pasta catches the flavorful butter and beef mixture, while freshly grated Parmesan adds a salty, nutty finish. A touch of red pepper flakes brings optional heat, and fresh parsley adds a bright finishing note.
This ground beef pasta recipe is an excellent choice for a busy weeknight when you want something hearty without spending hours in the kitchen. The pasta cooks while the beef mixture comes together in the skillet, making the entire meal straightforward and efficient.
Why You’ll Love This Garlic Butter Bowtie Pasta
This Bowtie Pasta with Ground Beef brings together simple ingredients and plenty of savory flavor.
- Simple ingredients: Familiar pantry and refrigerator staples create the entire dish.
- Quick skillet finish: The cooked pasta goes directly into the beef mixture with butter.
- Rich garlic-butter flavor: Fresh garlic and butter give the pasta a flavorful coating.
- Family-friendly: Leave out the red pepper flakes for a milder dinner.
- Hearty and satisfying: Ground beef and pasta make a filling combination.
- Easy to customize: Add vegetables, extra Parmesan, or additional spice according to your preferences.
If you enjoy comforting pasta dinners, you can also try this creamy sausage and chicken pasta for another hearty meal option.
Ingredients You’ll Need
Bowtie Pasta
You’ll need 12 ounces of bowtie, also known as farfalle, pasta. Its distinctive shape works particularly well because the center and folds can catch the buttery beef mixture.
Cook the pasta until al dente rather than overly soft. It will be tossed with the beef mixture at the end, so keeping some bite helps maintain a better texture.
Ground Beef
Use 1 pound of ground beef. An 80/20 or 85/15 blend is recommended because the fat adds richness and flavor to the skillet.
If the beef releases more than about 2 tablespoons of fat during cooking, carefully remove the excess while leaving a small amount behind.
Olive Oil and Butter
Olive oil is used to sauté the onion and garlic, while butter is added toward the end. This combination gives the finished pasta a rich, glossy coating without requiring a heavy cream sauce.
Onion and Garlic
A small finely diced onion adds sweetness and depth to the beef. Fresh minced garlic is added after the onion has softened so it can become fragrant without burning.
Beef Broth
Low-sodium beef broth forms the base of the simple skillet sauce. As it simmers, it combines with the browned bits left from cooking the beef.
Parmesan and Parsley
Freshly grated Parmesan provides a savory, nutty finish, while fresh parsley adds freshness and color.
Seasonings
Salt and black pepper provide the basic seasoning. Red pepper flakes are optional if you want a little extra heat.
How to Make Garlic Butter Bowtie Pasta with Ground Beef
1. Cook the Pasta
Bring a large pot of water to a rolling boil and add 1 tablespoon of salt.
Add the bowtie pasta and cook according to the package directions, usually about 11–12 minutes, until al dente.
Before draining, reserve ½ cup of pasta water. Drain the pasta without rinsing and set it aside.
The reserved pasta water can be used later if the skillet mixture needs additional moisture.
2. Sauté the Onion
While the pasta cooks, heat 2 tablespoons of olive oil in a large 12-inch skillet over medium heat.
Add the diced onion and cook for 2–3 minutes, stirring occasionally, until translucent and slightly softened.
3. Add the Garlic
Add the minced garlic and cook for about 30 seconds, stirring constantly.
The garlic should become fragrant but should not become dark brown. Keeping the cooking time short helps preserve its fresh flavor.
4. Brown the Ground Beef
Add the ground beef to the skillet and break it apart with a spatula.
Cook for 5–6 minutes, stirring occasionally, until the beef is browned and no longer pink.
If you’re using 80/20 beef and more than about 2 tablespoons of fat has rendered, carefully tilt the skillet and spoon out the excess. Leave approximately 1–2 tablespoons for flavor.
For food safety, ground beef should reach an internal temperature of 160°F. You can find the USDA’s detailed guidance on safe cooking temperatures for ground beef for additional food-safety information.
5. Make the Beef Broth Sauce
Pour the beef broth into the skillet.
Add the red pepper flakes, if using, along with salt and black pepper.
Let the mixture simmer for 3–4 minutes. While it simmers, scrape the browned bits from the bottom of the skillet and incorporate them into the broth.
This quick reduction concentrates the savory flavor and gives the pasta a flavorful base.
6. Add the Pasta and Butter
Add the drained bowtie pasta directly to the skillet.
Add the 2 tablespoons of butter and toss everything together until the butter melts and the pasta is evenly coated.
If the mixture looks dry, add a small splash of the reserved pasta water. Add it gradually until the pasta reaches the desired consistency.
The goal is a moist, glossy coating rather than a watery sauce.
7. Finish With Parmesan and Parsley
Divide the pasta among serving plates.
Immediately sprinkle each portion with freshly grated Parmesan and chopped parsley.
Add extra cracked black pepper if desired and serve hot.
Tips for the Best Ground Beef Pasta
Cook the Pasta Until Al Dente
Avoid overcooking the bowtie pasta. Slightly firm pasta holds its shape better when tossed with the hot beef mixture.
Save Some Pasta Water
The reserved pasta water is a useful finishing ingredient. Its starch can help loosen the sauce and help the butter and broth cling to the pasta.
Watch the Garlic
Garlic only needs about 30 seconds in the skillet. Stir constantly and remove it from prolonged direct heat to prevent bitter, burnt flavors.
Don’t Waste the Browned Bits
When the beef broth is added, scrape the bottom of the skillet thoroughly. Those browned pieces add extra savory flavor to the sauce.
Grate the Parmesan Fresh
Freshly grated Parmesan melts more naturally over hot pasta and provides a stronger savory finish than many pre-shredded varieties.
Easy Variations
Make It Spicy
For a hotter version, increase the amount of red pepper flakes. You can also add extra crushed red pepper directly to individual servings.
Add Vegetables
Sautéed mushrooms, spinach, zucchini, or bell peppers can add extra texture and flavor. Cook the vegetables before combining them with the finished pasta.
Make It Cheesier
Add extra Parmesan immediately before serving. You can also toss a small amount into the skillet while the pasta is still hot.
Use Different Pasta
Don’t have bowtie pasta? Penne, rotini, rigatoni, or another short pasta can work well. Follow the package cooking instructions for whichever shape you choose.
What to Serve With Garlic Butter Bowtie Pasta
This pasta is filling enough to serve as a complete dinner, but a simple side dish can make the meal feel more balanced.
Good options include:
- Crisp green salad
- Roasted broccoli
- Steamed green beans
- Garlic bread
- Roasted vegetables
- Tomato and cucumber salad
For another pasta variation, try this easy creamy garlic shrimp pasta when you’re in the mood for seafood instead of ground beef.
How to Store Leftover Pasta
Place leftover pasta in an airtight container and refrigerate promptly.
The pasta will absorb some of the sauce as it sits, so add a small splash of water or beef broth before reheating.
Warm the leftovers thoroughly and stir occasionally to distribute the heat evenly.
For additional food-safety information, the USDA provides guidelines for safely handling and storing food.
Can You Make This Pasta Ahead?
This dish is best immediately after preparation because the pasta has its freshest texture and the butter sauce is at its glossiest.
For easier meal preparation, you can make the beef mixture ahead of time and refrigerate it. When you’re ready to serve, cook the bowtie pasta fresh and combine it with the reheated beef mixture and butter.
This method is particularly useful when preparing dinner on a busy weeknight.
Frequently Asked Questions
What type of ground beef is best for this recipe?
An 80/20 or 85/15 blend works particularly well. The fat contributes flavor and helps keep the beef mixture moist. If there is excessive rendered fat, remove some before adding the broth.
Can I use another pasta shape?
Yes. Penne, rotini, rigatoni, or another short pasta can replace bowtie pasta. Adjust the cooking time according to the package directions.
Can I make this Garlic Butter Bowtie Pasta spicy?
Yes. Increase the red pepper flakes for additional heat, or add crushed red pepper to individual portions when serving.
Why should I reserve pasta water?
Pasta water contains starch released during cooking. Adding a small amount to the skillet can help loosen the sauce and help the butter and broth coat the pasta.
What temperature should ground beef reach?
Ground beef should reach an internal temperature of 160°F. The USDA provides official guidance for the safe cooking temperature of ground meat.
Garlic Butter Bowtie Pasta with Ground Beef
Savory ground beef and bowtie pasta tossed with garlic, butter, beef broth, Parmesan, and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
12 oz bowtie (farfalle) pasta
1 lb ground beef
2 tbsp olive oil
2 tbsp unsalted butter
1 small onion, finely diced
3 cloves garlic, minced
1/2 cup low-sodium beef broth
1/4 tsp red pepper flakes, optional
1/2 cup freshly grated Parmesan cheese
1 tbsp salt for pasta water
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Instructions
1.Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2.Sauté onion in olive oil for 2–3 minutes.
3.Add garlic and cook for 30 seconds.
4.Brown ground beef for 5–6 minutes.
5.Add beef broth, red pepper flakes, salt, and pepper. Simmer for 3–4 minutes.
6.Add pasta and butter. Toss until coated.
7.Add reserved pasta water if needed.
8.Top with Parmesan and parsley. Serve hot.
Notes
Use 80/20 or 85/15 ground beef.
Drain excess fat if needed.
Ground beef should reach 160°F.
Add reserved pasta water if the pasta looks dry.
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