Go Back
Delicious Garlic Butter Bowtie Beef Pasta served as a featured image for the recipe article.

Garlic Butter Bowtie Beef Pasta

This Garlic Butter Bowtie Beef Pasta is an irresistible dish featuring tender beef and perfectly cooked bowtie pasta coated in a luscious garlic butter sauce. It's a quick and easy recipe perfect for busy weeknights and is guaranteed to satisfy.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650

Ingredients
  

  • 1 pound bowtie pasta farfalle
  • 1 pound beef sirloin, cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup 1 stick
  • 6 cloves garlic, minced
  • ½ cup beef broth
  • ¼ cup heavy cream
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley, plus more for serving
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes optional

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Colander
  • Serving dish

Method
 

  1. Bring a large pot of salted water to a boil.
  2. While the water is heating up, cut the beef sirloin into ½-inch cubes. Season with salt and pepper.
  3. Mince the garlic and chop the fresh parsley.
  4. Add the bowtie pasta to the boiling water and cook according to package directions for al dente.
  5. Once cooked, drain the pasta and set aside.
  6. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  7. Add the beef cubes to the skillet in a single layer. Sear the beef on all sides until nicely browned and cooked through (5-7 minutes).
  8. Remove the beef from the skillet and set aside.
  9. In the same skillet, melt the butter over medium heat.
  10. Add the minced garlic and cook for about 1-2 minutes, until fragrant.
  11. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet.
  12. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Bring the sauce to a simmer and cook for about 3-5 minutes, or until it has thickened slightly.
  13. Add the cooked pasta and seared beef back to the skillet with the garlic butter sauce. Toss everything together until the pasta and beef are well coated in the sauce.
  14. Stir in the chopped fresh parsley.
  15. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.

Notes

For a thinner sauce, add a splash more beef broth or heavy cream. For a thicker sauce, simmer for a few more minutes to reduce it, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet over medium heat. Variations: Add sautéed mushrooms, onions, bell peppers, or spinach. Add more red pepper flakes or a dash of hot sauce for a spicier dish. Add shredded mozzarella, provolone, or Asiago cheese. Add a dollop of mascarpone cheese or cream cheese for an extra-creamy sauce. Add a teaspoon of lemon zest for a bright flavor.