Description

Savor the rich and creamy Garlic Butter Beef Penne with Italian Sausage and fresh spinach for a comforting, flavorful meal perfect for weeknight dinners. This dish combines perfectly cooked penne pasta with a luscious garlic butter sauce, hearty ground beef, and savory Italian sausage, all brought together with Parmesan and a touch of creaminess from heavy cream, accented by fresh greens for a balanced yet indulgent plate.

Ingredients

Scale

Pasta

8 ounces Penne Pasta (can substitute with rigatoni or rotini)

Meat

12 ounces Italian Sausage (casings removed)
8 ounces Ground Beef (lean recommended)

Sauce

4 tablespoons Unsalted Butter
4 cloves Garlic (minced)
1 cup Beef Broth (low sodium)
1 cup Heavy Cream (or half-and-half for lighter alternative)
1/2 cup Parmesan Cheese (freshly grated)

Vegetables

3 cups Baby Spinach (can substitute with kale)

Seasonings

2 tablespoons Olive Oil (for sautéing)
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1/2 teaspoon Red Pepper Flakes (optional)
1 cup Reserved Pasta Water (to adjust sauce consistency)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Sauté the Meat: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the Italian sausage (removed from casings) and ground beef. Cook, breaking them apart with a spatula, until fully browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Prepare the Garlic Butter Sauce: Push the meat to the side of the skillet. Add the unsalted butter and minced garlic to the empty side and sauté for 1-2 minutes until fragrant and the garlic is golden, stirring frequently to avoid burning.
Simmer the Sauce: Pour in the beef broth and heavy cream, stir to combine all ingredients well. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.
Add Cheese and Seasonings: Stir in the freshly grated Parmesan cheese, kosher salt, black pepper, and red pepper flakes (if using). Mix well until the cheese has melted and the sauce is creamy. Adjust seasoning to taste.
Incorporate Spinach and Pasta: Add the baby spinach to the skillet and cook just until wilted, about 2 minutes. Then add the cooked penne pasta back into the skillet.
Adjust Sauce Consistency: Gradually add the reserved pasta cooking water as needed to loosen and blend the sauce evenly over the pasta. Toss together until everything is well combined and heated through.
Serve: Plate the creamy garlic butter beef penne immediately, garnished with additional Parmesan cheese or fresh herbs if desired.

Notes

You can substitute penne with rigatoni or rotini pasta for similar texture and sauce retention.
Use half-and-half instead of heavy cream for a lighter sauce with less richness.
To make this dish spicier, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
Swap baby spinach with kale, but cook kale a bit longer until tender.
Make sure to reserve pasta water as it helps to adjust the sauce consistency and helps it adhere to the pasta better.
Using lean ground beef reduces excess fat and calories in the dish.