Creamy One-Pan Bow Tie Pasta
Dry bow-tie pasta simmers right in a rich meat sauce, then gets finished with a silky blend of boiled potatoes and cream for ultra-creamy one-pan perfection. Comforting, quick, and almost no dishes.
Equipment
- 1 | Large skillet or sauté pan | with lid
- 1 | Blender | for the potato cream
- 1 | Wooden spoon or spatula |
- 1 | Measuring cups |
Ingredients
- 12 | oz | bow tie pasta farfalle |
- 1 | lb | ground beef |
- 1 | | onion | diced
- 2 | cloves | garlic | minced
- 1 | cup | diced tomatoes or peppers |
- 2 | cups | tomato sauce or crushed tomatoes |
- 2 | cups | hot water |
- 2 | medium | potatoes | boiled and cubed
- 1 | cup | heavy cream or milk |
- 1 | tbsp | olive oil |
- | | salt and black pepper | to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook until browned, breaking it up.
- Stir in onion and garlic; cook until softened.
- Add tomato sauce, diced tomatoes or peppers, salt, and pepper; simmer briefly.
- Scatter dry bow-tie pasta over the sauce and press it in.
- Pour hot water over the pasta, cover, and simmer until al dente.
- Blend boiled potatoes with cream until completely smooth.
- Pour the potato cream into the skillet and stir until the pasta is fully coated.
- Taste, adjust seasoning, and serve hot.
- Tip: Use hot water so the pasta cooks evenly without cooling the sauce.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of water or cream.
Ground turkey or plant-based crumbles can replace the beef.
Blend the potatoes thoroughly for the smoothest, silkiest sauce.
Reheat gently on the stove with a splash of water or cream.
Ground turkey or plant-based crumbles can replace the beef.
Blend the potatoes thoroughly for the smoothest, silkiest sauce.