Beef and Bowtie Pasta with Alfredo Sauce

The beef in this dish is the real star, tender and juicy, adding a hearty depth that pairs perfectly with the creamy Alfredo sauce. I love how it soaks up all the rich, garlicky goodness of the sauce, each bite offering a comforting blend of flavors. Whether you’re using ground beef or steak, the key is to get that golden sear on the outside. That caramelization brings out the savory, umami notes, making every piece of beef more flavorful. The bowtie pasta is like a little vehicle, holding onto the sauce and beef with just the right amount of texture. It’s so satisfying to twirl those little bows on your fork, each one carrying the creamy, garlicky sauce and tender beef. And the aroma! As it simmers on the stove, you can already feel the warmth and comfort that’s about to take over your kitchen. If you have any leftovers (though they’re rare in my house), the flavors only get better the next day, making it a perfect dish for meal prepping too.

The beauty of this dish lies in how each ingredient works together to create layers of flavor and texture. From the richness of the beef to the creamy sauce, each component brings something essential to the table, making this a meal you’ll want to make again and again.

Key Ingredients for Beef and Bowtie Pasta with Alfredo Sauce

Beef stew meat: The main protein of the dish, beef stew meat adds that melt-in-your-mouth tenderness and rich, savory flavor. It’s perfect for this recipe because it absorbs the sauce so beautifully, enhancing every bite.

Bowtie pasta: This little pasta shape is not only fun but practical, with its nooks and crannies holding onto all that creamy Alfredo sauce. It provides the perfect balance of texture alongside the tender beef.

Olive oil: Used to sear the beef and sauté the vegetables, olive oil adds a subtle richness and a smooth base for cooking.

Onion: The diced onion adds sweetness and depth to the dish, creating a savory foundation when sautéed that enhances the overall flavor profile of the sauce.

Garlic: Minced garlic is the secret to infusing a punch of aromatic, garlicky goodness into the sauce. It’s that unmistakable scent that fills the kitchen and sets the stage for the comforting flavors to come.

Heavy cream: This is what makes the Alfredo sauce decadently creamy, giving it that rich, velvety texture that coats the pasta and beef so luxuriously.

Whole milk: Adding a touch of milk helps to lighten up the sauce just a bit, creating the perfect balance between richness and smoothness.

Grated Parmesan cheese: The Parmesan is a must for that salty, nutty finish that brings the whole sauce together. It melts into the cream to create the ultimate cheesy Alfredo sauce.

Salt: A pinch of salt helps to bring out all the flavors in the dish, ensuring that everything tastes well-seasoned and balanced.

Black pepper: Freshly cracked black pepper adds a mild heat and a bit of sharpness, which contrasts nicely with the creaminess of the sauce.

Garlic powder: Garlic powder intensifies the garlic flavor and complements the fresh garlic, deepening the savory profile of the sauce.

Crushed red pepper flakes (optional): For those who like a little heat, the red pepper flakes are the perfect touch. They add just the right amount of spice to balance the creamy richness without overwhelming the dish.

Fresh parsley: A sprinkle of chopped parsley adds a pop of color and a fresh, herbal note to finish the dish, making it feel light and vibrant alongside the creamy sauce.

How to Make Beef and Bowtie Pasta with Alfredo Sauce

Serving Suggestions for Beef and Bowtie Pasta with Alfredo Sauce

Pair with a Side Salad: A fresh, crisp salad with a tangy vinaigrette is the perfect counterpoint to the creamy richness of this dish. Try mixing up some baby spinach, arugula, and cherry tomatoes, and top with a zesty balsamic dressing. The acidity from the dressing will cut through the creamy Alfredo, balancing out the richness.

Garlic Bread on the Side: Because, let’s be real—garlic bread is always a good idea, right? A crunchy, buttery slice of garlic bread will soak up any leftover sauce and make each bite even more indulgent. It’s also great for sopping up all that garlicky goodness from the beef and sauce!

Add a Spritz of Lemon: For a little extra brightness, a squeeze of fresh lemon juice over the top of your plate before serving can really elevate the dish. The citrusy zing contrasts beautifully with the creaminess and brings a fresh pop to each bite, giving you a wonderful, well-rounded meal.

How to Store Beef and Bowtie Pasta with Alfredo Sauce

If you’re lucky enough to have leftovers (though I’m sure it’s a rare occurrence!), storing Beef and Bowtie Pasta with Alfredo Sauce is a breeze. First, let it cool down to room temperature before putting it away. This helps keep the sauce from separating when it’s reheated later. Transfer the pasta and sauce into an airtight container and store it in the refrigerator. It’ll stay fresh for about 3-4 days, so you’ve got a nice window to enjoy it again.

When reheating, I recommend warming it gently in a pan over medium-low heat. Stir in a splash of milk or cream to help bring the sauce back to its creamy, velvety state—it’s like giving it a little refresher! If you’re short on time, a microwave will work too, but don’t forget to cover it with a lid or microwave-safe wrap to avoid drying it out.

For longer storage, you can freeze it, though keep in mind the texture of the pasta might change slightly once it’s thawed. Portion it into freezer-safe containers and store it for up to 2-3 months. When you’re ready to enjoy it, let it thaw overnight in the fridge and reheat on the stove, adding a little extra liquid to smooth out the sauce.

This dish is just as delicious the next day (or even the day after!), so no worries about leftovers going to waste!

Conclusion

And there you have it, my friends—Beef and Bowtie Pasta with Alfredo Sauce, a dish that’s sure to become a family favorite in no time! The creamy Alfredo sauce, tender beef, and perfectly cooked pasta come together to create a hearty, comforting meal that’s bursting with flavor. Whether you’re cooking for a weeknight dinner or planning a cozy gathering, this dish will never disappoint. It’s easy to make, indulgent without being over-the-top, and oh-so-satisfying.

I hope you enjoy making (and eating!) this recipe as much as I do. If you try it out, I’d love to hear what you think. Did you add your own twist, or maybe switch up the pasta? Any little tips or tweaks you want to share? Drop a comment or let me know how it turned out for you—I’m always up for a chat about food!

And of course, if you ever need any help or have questions while making it, don’t hesitate to reach out. Cooking should always be fun, and I’m here to make sure it’s as easy and delicious as possible. Enjoy every bite, and happy cooking!

Print Recipe

Beef and Bowtie Pasta with Alfredo Sauce

Author: Maria Bennet Courses: Lunch

Difficulty: Intermediate Prep Time 15 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr

Calories: 650

Description

Tender slices of savory beef perfectly paired with hearty bowtie pasta, all drenched in a creamy, rich Alfredo sauce. This comforting dish delivers the perfect balance of flavors, with a satisfying blend of smooth, cheesy goodness and savory depth.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb beef stew meat

• 12 oz bowtie pasta

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1 cup whole milk

• ¹⁄₂ cup grated Parmesan cheese

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• ¹⁄₂ teaspoon garlic powder

• ¹⁄₄ teaspoon crushed red pepper flakes (optional)

• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat a large pot of salted water over medium-high heat to boil for the bowtie pasta.
2. Once the water reaches a boil, add the bowtie pasta and cook according to the package instructions until al dente, usually around 9-11 minutes.
3. While the pasta cooks, heat a large skillet or pan over medium heat and add the olive oil.
4. Once the olive oil is hot, add the beef stew meat to the pan and season with a pinch of salt and pepper.
5. Cook the beef, stirring occasionally, for about 7-9 minutes, or until browned on all sides.
6. Remove the beef from the pan and set it aside on a plate, leaving the drippings in the skillet.
7. In the same skillet, add the diced onion and cook for about 3-4 minutes, or until softened and translucent.
8. Add the minced garlic to the onions and cook for another 1-2 minutes, stirring frequently to prevent the garlic from burning.
9. Pour in the heavy cream and whole milk, stirring to combine.
10. Bring the cream and milk mixture to a simmer over medium heat and cook for about 5 minutes, allowing the sauce to thicken slightly.
11. Once the sauce has thickened, stir in the grated Parmesan cheese and continue to stir until the cheese has fully melted and the sauce is smooth.
12. Season the sauce with salt, black pepper, garlic powder, and optional crushed red pepper flakes, adjusting to taste.
13. Add the cooked beef back into the skillet, stirring to coat the beef with the sauce.
14. By now, the bowtie pasta should be done. Drain the pasta in a colander, reserving a small cup of pasta water.
15. Add the drained bowtie pasta directly into the skillet with the sauce and beef, stirring gently to combine.
16. If the sauce seems too thick, add a little reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
17. Once the pasta is fully coated in the sauce, remove the skillet from the heat.
18. Sprinkle the chopped fresh parsley over the top of the dish for garnish.
19. Serve the Beef and Bowtie Pasta with Alfredo Sauce hot, and enjoy your meal!

Note

• To make the dish richer, use a combination of half-and-half and heavy cream for the sauce.
• For extra flavor, marinate the beef stew meat for a few hours before cooking.
• If you prefer a thicker sauce, let it simmer longer before adding the Parmesan.
• To add some veggies, sauté spinach or mushrooms with the onions and garlic.
• If you like a little heat, adjust the crushed red pepper flakes to taste.

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