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Delicious garlic butter rotini with beef, Italian sausage, and spinach in a bowl

Garlic Butter Rotini with Beef, Italian Sausage & Spinach

A rich and creamy pasta dish with ground beef, Italian sausage, and fresh spinach, all coated in a garlic butter sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Meats
  • 1 lb ground beef
  • 1 lb Italian sausage, casings removed can be mild or spicy
Pasta and Sauce
  • 12 oz rotini pasta
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus extra for garnish
Vegetables and Seasoning
  • 1 cup fresh spinach, roughly chopped
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt & black pepper, to taste
  • 1/2 tsp red pepper flakes (optional) for heat
Pasta Water and Garnishes
  • 1/2 cup reserved pasta water to adjust sauce consistency
  • Fresh parsley (for garnish)
  • Crushed red pepper (optional, for added spice)

Method
 

Cooking the Pasta
  1. Boil rotini in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Cooking the Meats
  1. 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.
Making the Sauce
  1. 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.
Combining Ingredients
  1. 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.
Serving
  1. Plate the pasta hot, garnished with extra Parmesan, parsley, and a pinch of red pepper if desired.

Notes

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. Do not freeze cream-based pasta — the texture may change after thawing. # Tips: Brown the meats well for the best flavor. Save pasta water before draining; the starch helps the sauce stick. Use freshly grated Parmesan for a smoother sauce. Don’t overcook the spinach; add it at the end to just wilt. Adjust salt after adding Parmesan since cheese adds saltiness.