Step 1: Cook the Pasta

Bring a pot of salted water to the boil and cook the bowtie pasta until al dente (about 1 minute less than the package says). Drain and set aside.

Step 2: Brown the Beef

In a large, deep skillet, heat over medium. Drizzle with olive oil and sauté the onion and garlic until odoriferous (2 minutes or so).

Add the ground beef and cook until browned, breaking it up with a spatula. Season with paprika and salt and pepper.

Step 3: Make the Creamy Sauce

Lower the heat to medium-low. Finally add the cream of mushroom soup, milk, and ranch dressing and mix well to combine and make smooth and creamy. This is a savory base, thanks to that combination.

Step 4: Add the Sweet Corn and Pasta

Fold in the sweet corn and bowtie pasta, until everything is coated with the sauce. Cover and let simmer on very low heat for 3 to 5 minutes to give the flavors some time to develop.

Optional: Garnishes and Serve

Season with salt and pepper to taste, if desired, and top with fresh parsley, cheddar cheese or crispy bacon. Serve hot and enjoy!

Pro Tips for Perfect Results

1. Don’t Overcook the Pasta: Al dente pasta absorbs the sauce better without getting mushy.
2. Add Veggies: Want to bend the rules for more greens? Spinach or peas are lovely here.
3. Adjust Consistency: If the sauce seems too thick, add a splash of chicken broth or more milk.
4. Make It Spicy: For spice lovers, adding a little cayenne or crushed chili flakes cranks up the heat.