Garlic Butter Beef Pasta (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
12 ounces Bowtie Pasta (Farfalle)
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1 pound Ground Beef (lean, 90/10 ground sirloin recommended)
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1 bulb Garlic, chopped (or substitute with garlic powder if needed)
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3 tablespoons Butter
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2 tablespoons Olive Oil
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1 ½ cups Shredded Mozzarella Cheese
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½ cup Grated Parmesan Cheese
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24 ounces (1 jar) Vodka Sauce
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3 cups Unsalted Beef Stock
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Salt
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Black Pepper
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Fresh Parsley (optional, for garnish)
# Let's Cook!:
01 -
Boil a large pot of salted water and cook the bowtie pasta according to the package instructions until al dente. Reserve one cup of pasta water, then drain the pasta and set aside
02 -
Heat a large skillet over medium heat, then add olive oil and butter. Once the butter melts, sauté the chopped garlic until fragrant, about 1–2 minutes. Avoid overcooking the garlic to prevent bitterness
03 -
Push the sautéed garlic to one side of the skillet or temporarily remove it. Add ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon. Season with salt, pepper, and optional Italian seasoning. Drain any excess grease
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Reduce the heat to low and stir in the vodka sauce and beef stock. Simmer the mixture for 5–7 minutes, letting the flavors meld together. If the sauce is too thick, adjust consistency by stirring in reserved pasta water little by little
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Add the cooked bowtie pasta to the skillet, tossing to coat it evenly with the sauce. Stir in the shredded mozzarella cheese gradually, allowing it to melt and create a creamy texture
06 -
Transfer the pasta to a serving dish, then top it with grated Parmesan cheese and freshly chopped parsley for added flavor and presentation. Serve warm with a side of crusty garlic bread or a fresh green salad
# Cook's Notes:
01 -
Use freshly grated cheese for maximum flavor
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Reserve pasta water to adjust sauce consistency
03 -
Can substitute ground turkey for beef if preferred