1. Heat a large skillet over medium heat and add ground beef, breaking it apart as it cooks. Add diced onions and minced garlic, stirring frequently until beef is browned and onions are translucent. Season with salt, pepper, and paprika.
2. Pour in beef broth and heavy whipping cream into the skillet. Stir to combine and create a creamy, flavorful base. Bring the mixture to a boil and then reduce the heat to a simmer.
3. Add uncooked bowtie pasta directly into the skillet, ensuring it’s submerged in the liquid. Cover the skillet with a lid and allow the dish to simmer for 10-12 minutes, stirring occasionally to prevent sticking.
4. Once the pasta is cooked and most of the liquid is absorbed, sprinkle shredded cheddar cheese into the skillet. Stir well until the cheese melts completely and evenly coats the pasta for a creamy, rich finish.
5. For a twist, garnish with freshly chopped parsley or a sprinkle of Parmesan cheese, or mix in cooked vegetables like peas, spinach, or bell peppers for extra nutrition.
6. Serve the dish immediately while warm. Pair it with garlic bread or a side salad for a complete and satisfying meal.
7. If you’re using an Instant Pot, begin on ‘Sauté’ mode to brown the beef with onions and garlic. Add seasonings, beef stock, and vodka sauce, then add the bowtie pasta. Cook on ‘High Pressure’ for 5 minutes, allow a 2-minute natural release, and stir in cheese at the end.
8. Store any leftovers in airtight containers once the dish has cooled. Refrigerate for up to 5 days, or freeze for up to 3 months for future use.
9. To reheat, warm the dish on the stove over low heat, adding a splash of milk, cream, or broth as needed to restore the creamy texture. Alternatively, reheat in the microwave in 30-second intervals, stirring between each until warmed through.