why make this recipe
This dish brings together simple ingredients into a rich, tasty meal. It cooks fast, feeds a family, and gives you protein, pasta, and greens in one pan. The garlic butter sauce and Parmesan make the pasta creamy and comforting.
introduction
Garlic Butter Rotini with Beef, Italian Sausage & Spinach is easy and filling. It uses common pantry items and comes together in about 30 minutes. If you like a seafood starter with garlic butter, try the crispy lobster bites with garlic butter sauce as a simple side or appetizer.
how to make Garlic Butter Rotini with Beef, Italian Sausage & Spinach
Heat a large skillet and brown the ground beef and Italian sausage until crumbly. Season as you cook. Make the garlic butter cream sauce in the same pan so it keeps flavor from the meat. Add Parmesan to thicken the sauce, then toss in the rotini and spinach until the pasta is coated and the greens wilt. For a different creamy flavor or spice, look at the creamy Cajun chicken rotini with garlic Parmesan sauce for ideas you can borrow.
Ingredients :
1 lb ground beef, 1 lb Italian sausage (mild or spicy), casings removed, 1 tsp garlic powder, 1/2 tsp smoked paprika, Salt & black pepper, to taste, 12 oz rotini pasta, 3 tbsp unsalted butter, 4 cloves garlic, minced, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 cup fresh spinach, roughly chopped, 1/2 tsp red pepper flakes (optional, for heat), 1/2 cup reserved pasta water (to adjust sauce consistency), Extra Parmesan (for garnish), Fresh parsley (for garnish), Crushed red pepper (for added spice, optional)
Directions :
Step 1: Boil rotini in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside. Step 2: In a large skillet over medium-high heat, brown the ground beef and Italian sausage together. Season with garlic powder, smoked paprika, salt, and pepper. Cook until fully browned and crumbly, about 6–8 minutes. Remove excess grease if necessary. Set aside. Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in heavy cream, stirring gently. Add Parmesan cheese and stir until melted and creamy. Step 4: Return cooked beef and sausage to the skillet. Add rotini and chopped spinach. Toss everything together until the pasta is coated in the creamy garlic butter sauce and the spinach is slightly wilted. Add reserved pasta water as needed to loosen the sauce. Step 5: Plate the pasta hot, garnished with extra Parmesan, parsley, and a pinch of red pepper if desired.
how to serve Garlic Butter Rotini with Beef, Italian Sausage & Spinach
Serve hot in shallow bowls. Add extra grated Parmesan and a sprinkle of fresh parsley on top. A side salad or steamed vegetables balance the meal. Offer crushed red pepper for people who want more heat.
how to store Garlic Butter Rotini with Beef, Italian Sausage & Spinach
Let the pasta cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of milk or reserved pasta water to restore creaminess. Do not freeze cream-based pasta — the texture may change after thawing.
tips to make Garlic Butter Rotini with Beef, Italian Sausage & Spinach
- Brown the meats well for the best flavor.
- Save pasta water before draining; the starch helps the sauce stick to the pasta.
- Use freshly grated Parmesan for a smoother sauce.
- Don’t overcook the spinach; add it at the end so it just wilts.
- Adjust salt after adding Parmesan since cheese adds saltiness.
variation (if any)
- Swap ground beef for ground turkey or chicken for a lighter version.
- Use spicy Italian sausage if you like more heat.
- Add mushrooms or sun-dried tomatoes for extra flavor.
- Replace heavy cream with half-and-half for a lighter sauce, but the sauce will be thinner.
FAQs
Q: Can I use a different pasta?
A: Yes. Penne, rigatoni, or fusilli work well. Cooking time may change.
Q: Can I make this vegetarian?
A: Yes. Use plant-based ground meat or remove the meat and add mushrooms or lentils instead.
Q: How do I make the sauce thicker?
A: Stir in more grated Parmesan and reduce the sauce a bit on medium heat. Be careful not to boil heavy cream.
Q: Can I prep ahead?
A: You can brown the meat and store it separately in the fridge for one day. Cook the pasta and finish the dish when ready.
Conclusion
If you want a baked take on a similar theme, see Cheesy Baked Rigatoni with Italian Sausage & Spinach – The … for a good idea.
Garlic Butter Rotini with Beef, Italian Sausage & Spinach
Ingredients
Method
- Boil rotini in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- In a large skillet over medium-high heat, brown the ground beef and Italian sausage together. Season with garlic powder, smoked paprika, salt, and pepper. Cook until fully browned and crumbly, about 6–8 minutes. Remove excess grease if necessary. Set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in heavy cream, stirring gently. Add Parmesan cheese and stir until melted and creamy.
- Return cooked beef and sausage to the skillet. Add rotini and chopped spinach. Toss everything together until the pasta is coated in the creamy garlic butter sauce and the spinach is slightly wilted. Add reserved pasta water as needed to loosen the sauce.
- Plate the pasta hot, garnished with extra Parmesan, parsley, and a pinch of red pepper if desired.