Description
This Indulgent Beef and Bowtie Pasta with Creamy Alfredo Bliss is a comforting and rich dish featuring tender seared beef sirloin combined with perfectly cooked bowtie pasta, all enveloped in a luscious homemade Alfredo sauce made from heavy cream, butter, and freshly grated Parmesan. Garnished with fresh parsley, this recipe promises a decadent meal ready in just 45 minutes, ideal for a satisfying dinner that balances hearty protein with creamy, cheesy indulgence.
Ingredients
Scale
Pasta
- 8 oz Bowtie Pasta (Farfalle) (Can substitute with penne or rotini)
Beef
- 1 lb Beef Sirloin or Stew Meat (Opt for a cut that’s well-marbled)
Sauce
- 1 cup Heavy Cream (Essential for a smooth sauce)
- 1 cup Parmesan Cheese (Freshly grated for best results)
- 4 tbsp Butter (Enhances creaminess)
- 3 cloves Garlic (Sauté until fragrant)
Seasoning
- Salt, to taste
- Pepper, to taste
- 2 tbsp Parsley (Optional garnish)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook until al dente, about 8-10 minutes. Once cooked, drain the pasta and set it aside for later use.
- Sear the Beef: Heat oil in a large skillet over medium-high heat. Season the beef with salt and pepper. Place the beef in the skillet and sear for 3-4 minutes on each side until it is browned and cooked to your preferred level. Remove the beef from the skillet and set aside.
- Sauté the Garlic: Lower the heat to medium. Add butter to the same skillet and let it melt. Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Create the Alfredo Sauce: Slowly pour the heavy cream into the skillet with the sautéed garlic and butter. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for about 5 minutes to thicken slightly.
- Add the Cheese: Gradually mix in the freshly grated Parmesan cheese, stirring continuously until the cheese fully melts and the sauce becomes thick and creamy. Taste and adjust the seasoning with salt and pepper as needed.
- Combine the Beef: Return the seared beef to the skillet with the Alfredo sauce. Stir to coat the beef pieces thoroughly and warm them through for 2-3 minutes.
- Toss in Pasta: Add the drained bowtie pasta to the skillet and gently toss it until the pasta is completely coated with the creamy Alfredo sauce and beef mixture.
- Garnish and Serve: Serve the pasta hot immediately, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- To ensure maximum flavor, use freshly grated Parmesan rather than pre-grated cheese.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce may be less rich.
- If using stew meat, be sure to select tender cuts or consider marinating beforehand for improved tenderness.
- You can substitute bowtie pasta with penne or rotini based on preference or availability.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop to maintain sauce creaminess.
- Adding a pinch of nutmeg to the Alfredo sauce can complement the flavors nicely, if desired.
