I keep a “try it” list of recipes that I use when selecting what to cook each week, and as I was thumbing through the list I noticed I hadn’t made a skillet meal in a while. So, I checked my list, found this one, and said “why not?”
It seemed like a simple recipe, but it gave me an unexpected challenge. The expectation is to have a creamy sauce coating everything. Well, I got to the end of assembling it and the result was anything but creamy. In looking back through the ingredients, I figured out what likely happened. The original calls for a lot of beef broth – so much that it turned the sauce into more of a soup. I was able to mostly salvage the result by simmering the mixture longer and adding a cornstarch slurry, but the result was the pasta started to get mushy. I believe the solution comes down to one of two choices: either reduce the amount of beef broth or cook the pasta in the pan with everything else instead of separately. For the recipe card I reduced the amount of broth, but I might try cooking it in the pan with the original amount of broth in the future. If you try it that way, let me know how it goes. I also used mini bowties instead of the regular size because that’s all I could find at the store, and you could even substitute other short pastas if those aren’t available.
Adapted from Crisp Tastes
Creamy Parmesan Garlic Beef Bowtie Pasta
Description
A skillet meal that comes together quickly and has comfort food vibes.
Adapted from Crisp Tastes
Ingredients
Instructions
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Prepare the bowtie pasta according to package directions, cooking until just al dente. Drain and rinse, reserving 1/2 cup of pasta water. Set aside.
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In a medium skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain off excess grease.
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Add the onion and garlic and cook 2-3 minutes or until the onion has softened. Add Worcestershire sauce, Italian seasoning, smoked paprika, and red pepper flakes and stir to combine. Add butter and allow to melt.
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Add beef broth and half and half. Bring to a simmer, stirring occasionally. Add Parmesan cheese and stir until the cheese has melted and the sauce has a creamy consistency. Taste and add salt and pepper if desired.
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Add cooked pasta and stir until evenly coated with sauce. Let rest briefly before serving, garnishing with parsley if desired.
Nutrition Facts
Servings 4
Serving Size approx 1 1/2 cups (12 oz)
- Amount Per Serving
- Calories 674kcal
- % Daily Value *
- Total Fat 32.8g51%
- Saturated Fat 17.3g87%
- Cholesterol 141mg47%
- Sodium 632mg27%
- Potassium 551mg16%
- Total Carbohydrate 49.1g17%
- Dietary Fiber 2.7g11%
- Sugars 3.3g
- Protein 44g88%
- Calcium 342 mg
- Iron 5 mg
- Vitamin D 240 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- The original recipe as posted called for 3 cups of beef broth, making the resulting sauce soupy rather than creamy. If the sauce is too thick prior to adding the pasta, add small amounts of beef broth or water until a creamy consistency is achieved.
- If the sauce is too thick after adding the pasta, add the pasta water in small amounts to thin the sauce.
- Regular or mini bowtie pasta can be used (the recipe photo was made with mini bowties)
- If bowtie pasta is not available, other short pastas can be used (rotini, shells, etc.)
