Description
A comforting pasta dish that combines creamy Alfredo with spiced ground beef, perfect for weeknight meals.
Ingredients
- 12 ounces bowtie (farfalle) pasta
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1–2 tablespoons Cajun seasoning (adjust to taste)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (optional)
- 1/4 cup chopped green onions or parsley for garnish
- 1 cup frozen peas or roasted bell peppers for color (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the bowties according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add the onion and sauté 3–4 minutes until translucent. Add garlic and cook 30 seconds.
- Add the ground beef to the skillet. Break it up with a spoon and cook until it’s no longer pink. Sprinkle in the Cajun seasoning, smoked paprika, salt, and pepper. Continue to cook until the beef is nicely browned and fragrant, about 5–6 minutes.
- Lower heat to medium-low. Add the cream cheese and heavy cream to the beef mixture, stirring until smooth. Stir in Parmesan until the sauce is glossy. If it’s too thick, add reserved pasta water a little at a time.
- Toss the cooked bowties into the skillet with the sauce and beef until everything is evenly coated. Stir in peas or roasted peppers if using. Sprinkle mozzarella on top, cover for 2 minutes to melt, then garnish with green onions.
- Spoon into bowls and enjoy the blend of creamy, spicy, and savory notes.
Notes
Use room-temperature cream cheese for a smooth sauce. Adjust spice levels to taste. Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun