Description

This Indulgent Garlic Butter Rotini with Beef, Italian Sausage, and Spinach is a hearty and flavorful pasta dish combining tender rotini pasta with juicy ground beef and Italian sausage in a rich garlic butter sauce. Enhanced with fresh spinach and Parmesan cheese, this meal delivers a perfect balance of savory, comforting flavors perfect for a satisfying weeknight dinner.

Ingredients

Scale

Pasta

8 ounces Rotini Pasta (Can substitute with fusilli or penne.)

Meat

1 pound Ground Beef (Can substitute with turkey or chicken.)
1 pound Italian Sausage (Choose mild or hot as per preference.)

Sauce and Seasoning

3 tablespoons Butter (Can replace with olive oil for a lighter option.)
2 tablespoons Olive Oil (Vegetable oil can be used as a substitute.)
3 cloves Garlic (minced) (Fresh garlic is recommended.)
1 can Diced Tomatoes (Can use canned or fresh.)
1/2 cup Reserved Pasta Water (Important for sauce consistency.)
to taste Salt and Black Pepper (Adjust to taste.)
to taste Red Pepper Flakes (Optional for spice.)

Vegetables and Cheese

3 cups Fresh Spinach (Kale can be used as an alternative.)
1/2 cup Grated Parmesan Cheese (Nutritional yeast can substitute for dairy-free.)

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 rotini pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining. Drain the pasta and set aside.
Cook the Meats: In a large skillet over medium heat, add 2 tablespoons olive oil. Add the ground beef and Italian sausage, breaking them apart with a spoon. Cook until browned and fully cooked through, about 7-8 minutes. Remove excess fat if needed.
Sauté Garlic: Add the minced garlic to the meat mixture and sauté for about 1-2 minutes until fragrant but not burnt.
Add Diced Tomatoes: Stir in the canned diced tomatoes and cook for 3-4 minutes to combine the flavors and reduce the moisture slightly.
Create the Sauce: Lower the heat and add 3 tablespoons of butter to the meat and tomato mixture. Stir to melt the butter through the sauce, then gradually add reserved pasta water to reach desired sauce consistency.
Add Spinach: Incorporate the fresh spinach into the skillet, stirring continuously until wilted, about 2-3 minutes.
Combine Pasta and Sauce: Add the drained rotini pasta to the skillet and toss everything together until the pasta is well coated with the garlic butter meat sauce.
Season and Finish: Season with salt, black pepper, and red pepper flakes to taste. Sprinkle grated Parmesan cheese over the top and stir gently until the cheese melts into the sauce. Serve warm.

Notes

Substitute rotini with fusilli or penne for a different pasta shape.
Use turkey or chicken instead of beef for a lighter variation.
Butter can be replaced with olive oil for a lower fat version.
Fresh garlic is recommended for maximum flavor.
Reserve pasta water is crucial for achieving the perfect sauce consistency.
Kale can be used in place of spinach for added texture and nutrients.
For a dairy-free version, use nutritional yeast instead of Parmesan cheese.
Adjust red pepper flakes based on your preferred spice level.