1. Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, drain, and reserve ½ cup of pasta water.

2. In a large skillet, cook Italian sausage and ground beef over medium-high heat. Break it up and brown deeply. Drain excess fat, leaving 1–2 tablespoons in the pan.

3. Reduce heat to medium. Add butter and minced garlic to the skillet. Sauté for 1 minute until garlic is fragrant.

4. Stir in heavy cream and let it simmer for 2–3 minutes to slightly thicken.

5. Add fresh spinach and Parmesan cheese. Stir until spinach wilts and cheese melts.

6. Return the cooked sausage and beef to the skillet. Add pasta and toss to coat evenly.

7. Use reserved pasta water to loosen the sauce if needed. Season with salt, pepper, and red pepper flakes to taste.

8. Serve immediately, garnished with extra Parmesan and fresh herbs if desired.