Creamy Garlic Butter Beef Penne with Sausage and Spinach

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Comfort food doesn’t get much better than this Creamy Garlic Butter Beef Penne with Sausage and Spinach. Imagine tender penne pasta coated in a silky garlic butter cream sauce, tossed with juicy beef, savory Italian sausage, and fresh spinach for a perfect balance of richness and freshness. This hearty one-pan meal brings together bold flavors with a comforting, creamy finish—perfect for weeknight dinners or when you need something indulgent yet satisfying.

Ingredients:

  • 12 oz (340 g) penne pasta

  • 2 tbsp olive oil

  • 1/2 lb ground beef

  • 1/2 lb Italian sausage (casings removed)

  • 4 cloves garlic, minced

  • 3 tbsp unsalted butter

  • 1 cup heavy cream

  • 1/2 cup beef broth (or chicken broth)

  • 1 tsp Italian seasoning

  • 1/2 tsp crushed red pepper flakes (optional)

  • 1/2 cup grated Parmesan cheese

  • 3 cups fresh spinach, roughly chopped

  • Salt & black pepper, to taste

  • Fresh parsley, for garnish

Instructions:

  1. Cook the Pasta

    • Boil a large pot of salted water and cook penne until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

  2. Cook the Meats

    • In a large skillet, heat olive oil over medium heat.

    • Add ground beef and sausage, breaking them apart with a spoon, and cook until browned. Remove excess grease if needed.

  3. Build the Garlic Butter Base

    • Add butter and garlic to the skillet with the meats. Sauté for 1–2 minutes until fragrant.

  4. Make the Cream Sauce

    • Pour in heavy cream and beef broth, stirring to combine.

    • Season with Italian seasoning, crushed red pepper flakes, salt, and black pepper. Simmer gently for 3–4 minutes until slightly thickened.

  5. Add Pasta & Spinach

    • Toss in the cooked penne and spinach. Stir until spinach wilts and pasta is coated in the creamy sauce.

    • Mix in Parmesan cheese, and if needed, add a splash of reserved pasta water to loosen the sauce.

  6. Serve & Enjoy

    • Garnish with extra Parmesan and fresh parsley. Serve hot with garlic bread or a side salad.

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