On busy weeknights when I don't want to think about what to make, this is my go-to!

Beef and Bowtie Pasta with Alfredo Sauce is one of those comforting dishes that feels like a warm hug after a long day. I first stumbled upon this recipe during my college years when I was trying to impress a date with my cooking skills. Spoiler alert: it worked! This dish combines tender beef with the creamy goodness of Alfredo sauce, all tossed with bowtie pasta for a meal that's both satisfying and simple to make. It's perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.

This hearty pasta dish pairs beautifully with a light side salad, perhaps with a balsamic vinaigrette to cut through the richness of the Alfredo sauce. A side of garlic bread or a warm baguette is also a fantastic addition, perfect for soaking up any extra sauce. If you're feeling fancy, a glass of red wine like a Merlot or Cabernet Sauvignon can elevate the meal to a restaurant-quality experience.

Servings: 4

8 oz bowtie pasta
1 lb beef sirloin, thinly sliced
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon butter
1 teaspoon Italian seasoning
Fresh parsley, chopped (optional, for garnish)

Cook the bowtie pasta according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and season with garlic powder, salt, and pepper. Cook until the beef is browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, pour in the heavy cream and stir in the Parmesan cheese. Add the Italian seasoning and stir until the sauce is smooth and slightly thickened.

Return the cooked beef to the skillet and toss to coat in the Alfredo sauce.

Add the cooked bowtie pasta to the skillet and gently toss everything together until the pasta is well coated with the sauce.

Serve immediately, garnished with fresh parsley if desired.

For a lighter version, you can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. If you're not a fan of beef, this recipe works well with chicken or shrimp too. Vegetarians can skip the meat altogether and add sautéed mushrooms or spinach for extra flavor and nutrition. For a bit of heat, sprinkle in some red pepper flakes while cooking the sauce.