Creamy Italian cajun Beef and Bowtie Pasta
Ingredients:
2.25 lbs ground beef
1 tablespoon olive oil
12 oz bowtie (farfalle) pasta
1 (8 oz) block cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1 can Rotel tomatoes with chilies, undrained
1/2 cup beef broth
2 teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt & pepper to taste
Fresh parsley or basil for garnish
Directions:
Cook the bowtie pasta according to the package directions. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet, heat olive oil and brown the ground beef over medium heat. Drain any excess grease.
Sprinkle in Cajun seasoning, Italian seasoning, smoked paprika, garlic powder, salt, and pepper. Mix well to coat the beef evenly.
Stir in cream cheese until melted and creamy. Add the Rotel tomatoes, beef broth, and heavy cream. Stir to combine.
Sprinkle in Parmesan cheese and let everything simmer until thick and velvety. Add pasta water a little at a time to reach your desired sauce consistency.
Toss in the cooked bowtie pasta and stir gently to coat every piece in that spicy-creamy goodness.
Serve hot, garnished with parsley or fresh basil for a burst of color.
Cooking Time: 30 minutes | Servings: 6–8 | Calories: ~820 per serving