Garlic Butter Bowtie Pasta with Ground Beef is one of those weeknight heroes that never lets you down. I remember standing at my stove on countless Tuesday evenings, watching those beautiful bowtie noodles tumble in the pan with browned beef and golden garlic, knowing my family was about to gather around the table for something special without me spending hours in the kitchen.
There’s something deeply satisfying about the combination of tender pasta, savory ground beef, and that unmistakable aroma of garlic and butter mingling together. This recipe reminds me of those nights when my grandmother would pull together a hearty supper from simple pantry staples, transforming everyday ingredients into comfort food that had us all asking for seconds. The bowtie pasta catches every bit of that garlicky, beefy goodness in its folds, while the Parmesan melts into the warm noodles and the fresh parsley adds just the right pop of color and freshness. It’s the kind of meal that makes your kitchen smell like home and brings everyone to the table with smiles. Time to get our hands on this beautiful weeknight wonder!
What Makes This Garlic Butter Bowtie Pasta So Special
Growing up in the Midwest, I learned early that the best recipes are the ones you can count on when life gets busy. This Garlic Butter Bowtie Pasta with Ground Beef has become one of those trusted friends in my kitchen, the recipe I turn to when I need something delicious without the fuss.
Here’s what makes this pasta truly shine:
- Ready in just 30 minutes from start to finish, perfect for those hectic weeknights when everyone’s hungry and patience is running thin
- Uses pantry staples and everyday ingredients you likely already have on hand, no special shopping trip required
- Delivers rich, restaurant-quality flavor from simple techniques like building a flavorful fond and using beef broth to create a luscious coating
- Appeals to the whole family with its familiar, comforting flavors that even picky eaters embrace
- Beautiful presentation thanks to those charming bowtie noodles that make even a simple weeknight dinner feel a bit special
- Reheats beautifully for next-day lunches or those nights when everyone eats at different times
I’ve made this recipe countless times over the years, tweaking it here and there until it became exactly what my family wanted on the table. It’s become our go-to when we need comfort, convenience, and flavor all in one skillet.
Ingredient Spotlight
Bowtie (farfalle) pasta creates those delightful pockets and ridges that catch every bit of the garlic butter sauce, making each bite more flavorful than if you used a smooth noodle.
Ground beef (80/20 or 85/15) provides the perfect balance of flavor and moisture. I always choose this ratio because leaner beef can turn out dry, while fattier blends make the dish too greasy.
Olive oil serves double duty by sautéing the aromatics and adding a silky finish to the pasta at the end, preventing it from clumping together.
Onion builds the flavor foundation with its natural sweetness that balances the savory beef and creates depth you can taste in every forkful.
Fresh garlic cloves deliver that unmistakable aromatic punch that makes this dish so irresistible. I’ve learned that fresh garlic makes all the difference compared to the jarred kind.
Beef broth transforms this from a simple pasta dish into something with real body and richness, helping to create a light sauce that clings beautifully to the noodles.
Red pepper flakes add just a whisper of heat that wakes up all the other flavors without making the dish spicy, perfect for those who like a little kick.
Parmesan cheese melts into the warm pasta and adds that salty, nutty complexity that makes you want to twirl just one more forkful.
Fresh parsley brightens the whole dish with its fresh, clean flavor and makes the presentation pop with color against the golden pasta.
How to Make Garlic Butter Bowtie Pasta with Ground Beef
Step 1. I always start by bringing a large pot of generously salted water to a rolling boil, then cook the bowtie pasta according to package directions until it’s al dente with just a slight bite. Drain it well but never rinse, since that starchy coating helps the sauce cling. Betty’s tip: Reserve 1/2 cup of pasta water before draining, just in case you need to loosen the sauce later.
Step 2. Heat your olive oil in a large 12-inch skillet over medium heat and add the diced onion, cooking for 2-3 minutes until it turns translucent and fragrant, then toss in the minced garlic for just 30 seconds until your kitchen smells incredible.
Step 3. After years of making this, I’ve learned to add the ground beef and break it apart with a sturdy spatula, letting it brown undisturbed for a minute or two to develop that beautiful caramelized crust before stirring. This takes about 5-6 minutes total, and the beef should reach 160°F internally. I drain any excess fat if needed.
Step 4. I’ve found that pouring in the beef broth and scraping up all those browned bits from the bottom of the pan creates the most flavorful base, then I stir in the red pepper flakes, salt, and black pepper and let it simmer for 3-4 minutes until you have about 1/3 cup of liquid remaining.
Step 5. The key I discovered is adding the cooked pasta directly to the skillet and tossing everything together enthusiastically so every bowtie gets coated in that savory, garlicky goodness. If it looks a bit dry, I drizzle in a touch more olive oil or a splash of that reserved pasta water for shine and moisture.
Step 6. Betty always finishes by plating the Garlic Butter Bowtie Pasta with Ground Beef, sprinkling freshly grated Parmesan over the top while it’s still steaming hot, then adding a generous handful of chopped parsley and a few cracks of black pepper for that perfect finishing touch.
Keeping This Pasta Fresh
For refrigerator storage, I typically transfer any leftover Garlic Butter Bowtie Pasta with Ground Beef into airtight containers once it has cooled to room temperature (within two hours of cooking) and keep it in the fridge for up to 3 days. The pasta will absorb some of the moisture as it sits, so it might look a bit drier when you pull it out, but it still tastes wonderful. I prefer glass containers with tight-fitting lids since they don’t absorb odors and make it easy to see what I have on hand.
Betty’s freezing method works well for this recipe if you want to make it ahead. I portion it into freezer-safe bags or containers, pressing out as much air as possible, and freeze for up to 2 months. I’ve learned to slightly undercook the pasta if I know I’m freezing it, since it will soften a bit more during reheating. Label your containers with the date so you can keep track of freshness.
For the best texture, I reheat this pasta gently in a skillet over medium-low heat with a splash of water or beef broth to loosen the sauce and bring back that silky consistency. If you’re using the microwave, add a tablespoon or two of liquid, cover the dish loosely, and stir halfway through heating to ensure it warms evenly. The garlic and Parmesan flavors actually deepen after a day in the fridge, making leftovers just as delicious as the original meal.
Perfect Partners for Garlic Butter Bowtie Pasta
Simple green salad provides a crisp, refreshing contrast to the rich, savory pasta. I like to use mixed greens with a lemon-based dressing that cuts through the butter and beef beautifully.
Garlicky sautéed green beans complement the garlic notes in the pasta while adding a tender-crisp vegetable element that brings color and nutrition to the plate.
Toasted Italian bread or garlic knots are perfect for sopping up any extra sauce left in your bowl. My family fights over the last piece every single time.
Roasted cherry tomatoes add a burst of sweetness and acidity that balances the richness of the ground beef and creates a more well-rounded meal.
Caesar salad with homemade croutons brings those classic Italian-American flavors to the table and pairs wonderfully with the Parmesan in the pasta.
Steamed broccoli with lemon butter offers a light, bright vegetable side that doesn’t compete with the pasta but enhances the overall dinner experience, plus it’s ready in minutes. For a creamier option, try this garlic butter chicken with broccoli on the side.
FAQs
Can I substitute ground turkey or chicken for the beef? I recommend using ground turkey or chicken if you prefer, though you’ll want to add an extra tablespoon of olive oil or butter since leaner meats don’t provide as much fat for flavor and moisture. The dish will be lighter but still delicious.
What can I use instead of bowtie pasta? Many home cooks find success with penne, rotini, rigatoni, or even spaghetti if that’s what you have on hand. Any pasta shape that can catch and hold the sauce will work beautifully in this recipe.
How do I prevent the pasta from sticking together after draining? To prevent this issue, don’t rinse the pasta after draining and toss it with the beef mixture while both are still hot. The surface starch helps bind everything together, and the moisture from the broth keeps it from clumping.
Can I make this dish ahead of time? Betty’s solution is to cook the beef mixture and pasta separately, store them in the fridge for up to a day, then combine and reheat them together when you’re ready to serve. This keeps the pasta from absorbing too much sauce during storage.
What if I don’t have beef broth? The best approach I’ve tested is using chicken broth or even pasta cooking water in a pinch. You’ll still get a lovely sauce, though beef broth does provide the richest, most robust flavor that complements the ground beef.
How can I make this spicier? I recommend increasing the red pepper flakes to 1/2 teaspoon or adding a dash of hot sauce at the end. You can also pass extra red pepper flakes at the table so everyone can adjust the heat to their liking.
Garlic Butter Bowtie Pasta with Ground Beef
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Cook bowtie pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Do not rinse.
- Heat olive oil in a large 12-inch skillet over medium heat. Add diced onion and cook for 2-3 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef to the skillet. Break it apart with a spatula and cook until browned and internal temperature reaches 160°F (about 5-6 minutes). Drain any excess fat if needed.
- Stir in beef broth, red pepper flakes (if using), salt, and black pepper. Let it simmer for 3-4 minutes until reduced to about 1/3 cup, scraping up browned bits from the bottom of the pan.
- Add the cooked pasta to the skillet. Toss everything well to coat. Add a splash of reserved pasta water or drizzle with a little more olive oil if needed for moisture and gloss.
- Plate the pasta, sprinkle with freshly grated Parmesan and chopped parsley. Add extra cracked black pepper to finish.
