Creamy Garlic Butter Beef Penne with Sausage and Spinach

Save this recipe on:

Imagine tender penne pasta soaked in a rich garlic butter cream sauce, loaded with savory beef and juicy sausage crumbles, and perfectly balanced with wilted spinach and bubbling melted cheese. Every bite of this dish offers deep comfort — from the golden caramelization on the sausage to the silky sauce that clings to every curve of the pasta. This isn’t just a weeknight dinner — it’s the kind of meal that makes you close your eyes and sigh with satisfaction.

Creamy Garlic Butter Beef Penne with Sausage and Spinach brings together bold, savory flavors in one hearty skillet. It’s a flavor-packed upgrade from traditional baked pasta dishes, blending creamy and spicy elements with hints of roasted garlic and butter. Whether you’re feeding a family or craving leftovers worth repeating, this pasta is about to become a new favorite.

---

Why You’ll Love This Creamy Garlic Butter Beef Penne with Sausage and Spinach

• Bold flavor profile: A mix of creamy, garlicky, cheesy, and slightly spicy from the sausage.
• Ultimate comfort food: Rich and satisfying, this dish is like a warm hug in a bowl.
• Great for meal prep: Holds up beautifully for reheating — perfect for leftovers.
• One-pan magic: Cook everything in a few steps with minimal cleanup.
• Customizable: Swap sausage for mushrooms or add red pepper flakes for extra heat.
• Family-friendly: Even picky eaters will love the creamy sauce and tender pasta.

---

Preparation Phase & Tools to Use

Essential Tools and Equipment + Their Importance

To make Creamy Garlic Butter Beef Penne with Sausage and Spinach as smooth as the sauce itself, having the right tools matters:

• Large Skillet or Sauté Pan: This is where most of the magic happens — searing the sausage, browning the beef, and building the sauce. A heavy-bottomed skillet ensures even heat distribution and perfect browning.
• Large Pot: You’ll need this to boil the pasta. Choose a deep pot to give the penne plenty of room to cook evenly.
• Colander: For draining the pasta quickly without losing any.
• Wooden Spoon or Spatula: Ideal for stirring the sauce without damaging your pan. It’s also perfect for breaking up ground beef and sausage.
• Cheese Grater: Freshly grated cheese melts better and tastes fresher than pre-shredded.
• Garlic Press (optional): Speeds up prepping garlic if you’re short on time.

Having everything prepped and within reach before you start cooking makes the process stress-free and enjoyable.

---

Preparation Tips

• Prep Ingredients Before You Start: Dice, mince, and measure everything ahead of time. The dish comes together fast once cooking begins.
• Let Your Meat Rest at Room Temp for 10–15 Minutes: This helps it brown better when it hits the hot skillet.
• Boil Pasta Just Shy of Al Dente: Since the pasta finishes cooking in the sauce, undercooking by a minute helps prevent mushiness.
• Save That Pasta Water: A splash can help thin the sauce if it gets too thick — it’s liquid gold for creamy dishes.
• Use High-Quality Sausage: Look for Italian-style sausage with fennel for best flavor impact.
• Fresh Spinach Works Best: It wilts beautifully into the hot sauce, adding both nutrition and color.

---

Ingredients for This Creamy Garlic Butter Beef Penne with Sausage and Spinach

Here’s everything you’ll need to bring this savory, creamy pasta dish to life:

• 12 oz penne pasta
• 1/2 lb ground beef
• 1/2 lb Italian sausage (mild or spicy, casing removed if needed)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 3/4 cup beef broth
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• Salt and black pepper to taste
• Fresh parsley (for garnish, optional)

Optional Add-ons:

• A squeeze of lemon for brightness
• A pinch of nutmeg for warmth in the cream sauce
• Crushed red chili for extra heat

Be sure to use full-fat cream and fresh cheeses for the best creamy texture and rich flavor.

---

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne and cook until just shy of al dente (about 1–2 minutes less than package instructions). Drain and set aside, reserving ½ cup of pasta water.

---

Step 2: Brown the Beef and Sausage

In a large skillet over medium-high heat, add the olive oil. Once hot, crumble in the ground beef and sausage. Cook until deeply browned and crispy on the edges, about 6–8 minutes. Break the meat apart with a wooden spoon. Remove with a slotted spoon and set aside, leaving the drippings in the pan.

---

Step 3: Sauté the Aromatics

In the same skillet, reduce heat to medium. Add the butter, then sauté the chopped onion until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

---

Step 4: Build the Flavor

Sprinkle in the Italian seasoning, smoked paprika, and red pepper flakes (if using). Stir to combine. Pour in the beef broth and scrape up any browned bits stuck to the pan — that’s flavor gold.

---

Step 5: Make It Creamy

Pour in the heavy cream and bring to a gentle simmer. Let it reduce for 3–4 minutes until slightly thickened. Stir in the parmesan cheese and half the mozzarella. Mix until smooth and melty.

---

Step 6: Wilt the Spinach

Add the chopped spinach to the sauce. Stir until it wilts down completely, about 1–2 minutes.

---

Step 7: Combine Everything

Add the cooked penne and browned meat to the skillet. Stir everything together until well coated. If needed, loosen the sauce with a splash of reserved pasta water.

---

Step 8: Melt and Broil

Top the pasta with the remaining mozzarella cheese. Place under the broiler for 2–3 minutes until bubbly and golden-brown on top. Watch closely — it melts fast!

---

Step 9: Garnish and Serve

Remove from the oven and sprinkle with fresh parsley. Serve hot and cheesy, straight from the skillet or plated individually.

---

Notes

• Balance the Creaminess: If your sauce feels too heavy, a splash of lemon juice or a spoonful of pasta water will lighten it beautifully without dulling the flavor.
• Don’t Skip the Broil: That golden, bubbly cheese topping brings texture and depth. Even just 2 minutes under the broiler makes a big difference.
• Customize the Heat: Use spicy Italian sausage and extra red pepper flakes if you like a kick — or go mild for a family-friendly version.

---

Watch Out for These Mistakes While Cooking

• Overcooking the Pasta: Remember, it finishes cooking in the sauce. Overboiling will leave you with mushy results.
• Skipping the Browning: Both the sausage and beef should get a good sear. That browning adds rich, umami-packed flavor that you can’t fake later.
• Adding Spinach Too Early: Toss it in just before the final mix. Overcooked spinach loses its color and texture quickly.
• Using Pre-shredded Cheese: It may contain anti-caking agents that prevent it from melting smoothly into the sauce.
• Not Tasting As You Go: The sauce is layered — season gradually and adjust with salt, pepper, or herbs as needed.
• Too Much Pasta Water: Add pasta water only a bit at a time — it should loosen the sauce, not flood it.

---

What to Serve With Creamy Garlic Butter Beef Penne with Sausage and Spinach

This rich, savory pasta is satisfying on its own, but pairing it with the right sides can take your meal to the next level.

8 Recommendations

1. Garlic Bread
   Crispy on the outside, buttery inside — perfect for soaking up every last bit of that luscious sauce.
2. Simple Green Salad
   A light mix of arugula or romaine with vinaigrette offers a crisp, fresh contrast to the creamy pasta.
3. Roasted Vegetables
   Try oven-roasted zucchini, carrots, or Brussels sprouts with a touch of balsamic glaze.
4. Caprese Salad
   Tomatoes, fresh mozzarella, basil, and balsamic reduction for a bright, refreshing bite.
5. Grilled Asparagus
   Adds a nice charred flavor and balances out the heaviness of the dish.
6. Sautéed Mushrooms
   Earthy, buttery mushrooms enhance the meatiness of the pasta without overpowering it.
7. Antipasto Platter
   Serve as a starter — olives, cured meats, marinated artichokes, and cheeses to echo the Italian vibes.
8. Chilled White Wine or Sparkling Water
   A crisp drink (non-alcoholic or otherwise) cuts through the richness and cleanses the palate.

---

Storage Instructions

Creamy Garlic Butter Beef Penne with Sausage and Spinach stores beautifully, making it ideal for leftovers or meal prep.

• Refrigerator: Transfer cooled leftovers to an airtight container. Store in the fridge for up to 4 days.
• Freezer: For longer storage, place in freezer-safe containers or resealable bags. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over medium-low heat or in the microwave. Add a splash of milk or broth to rehydrate the sauce and keep it creamy.

Avoid reheating multiple times — portion your leftovers in single servings for best results.

---

Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: 610 kcal
• Protein: 28 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Sugars: 4 g
• Fat: 38 g
• Saturated Fat: 19 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.5 g
• Cholesterol: 110 mg
• Sodium: 720 mg

Note: These values are approximate and can vary based on specific brands and quantities used.

---

Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely. While penne holds the sauce well, rigatoni, fusilli, or even farfalle are great substitutes. Just make sure it’s a pasta with grooves or curves to cling to that creamy sauce.

---

2. Can I make this dish ahead of time?

Yes! You can fully cook it, store it in the fridge, and reheat later. For best results, stop just before broiling and do that step right before serving to keep the cheese fresh and melty.

---

3. Is it possible to make this recipe gluten-free?

Definitely. Just use a good-quality gluten-free pasta and double-check that your sausage and broth are labeled gluten-free.

---

4. What protein can I use instead of sausage and beef?

Ground turkey or chicken works well, or go meatless with sautéed mushrooms and lentils for a hearty vegetarian version.

---

5. Can I use frozen spinach instead of fresh?

Yes — thaw it first and squeeze out as much moisture as possible before adding it to the sauce. Otherwise, it could water down the creamy consistency.

---

6. How do I prevent the cream sauce from curdling?

Avoid high heat after adding the cream. Let it simmer gently and stir constantly. Also, bring cream closer to room temperature before using.

---

7. What kind of cheese works best in the sauce?

A mix of freshly grated mozzarella and parmesan melts beautifully and adds both creaminess and depth. Fontina or provolone can also be used for variation.

---

8. Can I skip the broiler step?

You can, but the broiled cheesy crust adds a delicious finish. If you don’t have a broiler, cover the skillet with a lid after adding cheese and let it melt on the stovetop for a few minutes.

---

Conclusion

Creamy Garlic Butter Beef Penne with Sausage and Spinach is everything a comfort food lover dreams of — rich, hearty, cheesy, and full of bold flavor. It’s simple enough for a weeknight yet impressive enough for guests. Whether you’re craving something cozy or want to wow a table full of hungry people, this pasta delivers every time. Keep it in your rotation — it’s a guaranteed crowd-pleaser.

---

Print

Save this recipe on: