Creamy Beef and Bowtie Pasta
Un plat savoureux, riche et réconfortant. Les pâtes en forme de nœud papillon (bowtie/farfalle) se marient à merveille avec une sauce crémeuse au bœuf haché, relevée d’herbes et d’épices. Un classique des soirs de semaine, prêt en moins de 30 minutes et adoré de toute la famille.
Ingredients
- 1 lb ground beef
- 8 oz bowtie pasta farfalle
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tsp paprika
- Salt & pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the bowtie pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is softened.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through.
- Pour in the beef broth and stir to combine. Let it simmer for a few minutes.
- Reduce the heat and add the heavy cream to the skillet. Stir to combine, then add the cheddar cheese and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
- Season with paprika, salt, and pepper to taste.
- Add the cooked pasta to the skillet, stirring to coat the pasta in the creamy sauce.
- Garnish with fresh parsley, if desired, and serve hot.
Notes
- For a spicier version, add a pinch of red pepper flakes to the sauce.
- You can substitute ground turkey or chicken for the beef if desired.
- If the sauce is too thick, add a little more beef broth or milk to reach your desired consistency.