Delicious Creamy Garlic Butter Beef Penne with Sausage & Spinach

Creamy Garlic Butter Beef Penne with Sausage and Spinach is the kind of weeknight dinner that makes you look like you tried way harder than you did. It’s cozy, rich, and packed with flavor, yet it comes together with simple pantry ingredients. I started making it on those nights when everyone’s hungry and patience is thin, and it never fails to bring the table to a calm, happy place. If you crave a creamy pasta that feels special without a lot of fuss, this one delivers big time. You can cook the pasta while the sauce happens in one skillet so dinner comes together fast. Let’s get into it.

Why this sausage pasta stands out

There are many creamy pastas out there, but this one hits the sweet spot of easy, hearty, and flat-out delicious. The combo of ground beef and sausage builds savory depth, while the garlic butter makes the sauce taste like something from a favorite neighborhood spot. Toss in a handful of baby spinach at the end and it softens into the sauce, giving you a little freshness with all that cozy richness.

I love that you can use penne, rigatoni, or any short pasta you have on hand. Penne holds the sauce in those little tubes, which makes every bite extra saucy. And because the sauce gets finished with a little pasta water, it clings just right without feeling heavy. It’s the kind of dish that feels like a hug after a long day.

When I crave Creamy Garlic Butter Beef Penne with Sausage and Spinach, I want something that tastes like it simmered for hours, but my timeline looks more like 30 minutes. This checks that box, and it’s flexible enough for different spice levels or dairy options. You’re in control of the richness, the heat, and the greens.

“I made this for a last-minute family dinner and everyone went back for seconds. Even my picky eater loved the spinach. Total keeper.”

Comforting, creamy, and weeknight-friendly. That’s why this dish earns a spot in my regular rotation.

Substitutions and variations

Use what you have and make it your own. Here are easy swaps that still keep the spirit of this recipe:

• Beef: Ground turkey or chicken works. If using lean meat, add a drizzle of olive oil so it stays juicy.
• Sausage: Sweet, mild, or hot Italian sausage all fit. Chicken sausage is great for a lighter spin.
• Spinach: Baby kale or chopped Swiss chard are sturdy options. Frozen spinach works too, just squeeze out excess water.
• Cream: Half-and-half or full-fat milk can sub for heavy cream. For a lighter option, try evaporated milk. For dairy-free, use unsweetened cashew or oat creamer.
• Butter: If avoiding dairy, use a quality vegan butter or olive oil and a splash of coconut cream for body.
• Pasta: Penne is classic, but rotini, shells, or rigatoni are all good. Gluten-free pasta is fine, just watch the cook time.
• Cheese: Parmesan is classic. Pecorino adds tang. For dairy-free, add nutritional yeast and a touch of lemon.
• Heat level: Red pepper flakes or a pinch of cayenne add warmth. Want it kid-friendly? Skip the heat and add extra black pepper at the end.

Small changes can freshen things up without losing the creamy, savory vibe. If you’re feeling adventurous, stir in roasted mushrooms or peas at the end for extra texture and sweetness.

How to make this creamy sausage pasta dish

Here’s how I make Creamy Garlic Butter Beef Penne with Sausage and Spinach on a busy weeknight without any drama. You’ll have a silky sauce, tender pasta, and bites of savory beef and sausage in every forkful.

Ingredients

• 12 ounces penne
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 8 ounces Italian sausage, casings removed
• 8 ounces ground beef
• 4 to 5 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon red pepper flakes, optional
• 1 cup low sodium beef broth
• 3/4 cup heavy cream or half-and-half
• 1/2 cup freshly grated Parmesan, plus more for serving
• 3 to 4 cups baby spinach
• Fresh parsley or basil for garnish, optional

Step-by-step directions

• Boil pasta: Salt a big pot of water and cook penne until just al dente. Scoop out a cup of pasta water, then drain.
• Brown the meats: Heat olive oil in a large skillet over medium-high. Add sausage and beef, breaking them up. Cook until browned with crispy bits on the edges. Drain excess fat if needed.
• Add flavor: Drop the heat to medium. Stir in butter. When it melts, add garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook until the garlic smells amazing, about 30 seconds.
• Build the sauce: Pour in beef broth and simmer a minute. Stir in cream and let it gently bubble until slightly thickened, about 2 to 3 minutes.
• Cheesy finish: Stir in Parmesan until smooth. If the sauce seems too thick, splash in reserved pasta water a little at a time.
• Bring it together: Add the penne and toss well so the sauce coats everything. Fold in spinach and let it wilt into the heat of the pasta.
• Taste and adjust: Add more salt, pepper, or Parmesan to your liking. If you want a looser sauce, add another splash of pasta water.
• Serve: Top with fresh herbs and extra cheese. Take a minute to appreciate the creamy sheen on every piece of pasta.

Optional finishing touches

Add a squeeze of lemon to brighten the richness, or drizzle with a little extra melted butter for a luxurious finish. A few toasted breadcrumbs on top bring crunch. I also love a crack of black pepper for that steakhouse vibe.

Expert tips

To keep Creamy Garlic Butter Beef Penne with Sausage and Spinach silky, don’t rush the sauce. Let the cream and Parmesan warm up together so they combine smoothly. If the heat is too high, dairy can split and feel grainy. Keep it at a gentle simmer and adjust with pasta water if needed.

Salt your pasta water like the sea. It’s the easiest way to build flavor from the start. And always save a cup of that starchy water. It’s liquid gold for adjusting the sauce without thinning out the taste.

Use good Parmesan and grate it yourself. Pre-shredded cheese can be coated with anti-caking agents that don’t melt as nicely. Freshly grated blends into the sauce and keeps it glossy.

If you like a bit more bite, pull the pasta a minute before it’s fully done. It will finish cooking in the sauce. That way you get perfect texture and no mushy noodles.

For food safety, cook the sausage and beef until no pink remains and the juices run clear. If you want to be extra sure, an instant-read thermometer should show 160°F in the thickest parts while cooking. Then lower the heat for the cream step to avoid curdling and keep everything smooth.

Storing and reheating

Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. The sauce will thicken in the fridge, which is normal. When reheating on the stove, add a splash of water, broth, or milk to loosen things up and stir over low heat until creamy again. If using the microwave, heat in short bursts and stir in between.

For freezing, I prefer freezing just the sauce without the pasta. It keeps the texture nicer when you’re ready to reheat. If you do freeze the finished dish, thaw overnight in the fridge before gently warming and loosening the sauce with a bit of liquid. Keep the spinach in mind too. It will soften more after freezing, but the flavors still rock.

Common Questions

Can I make it ahead?
Yes. Cook the sauce and store it separately from the pasta. Reheat the sauce gently and toss with freshly cooked penne for the best texture.

What if I don’t have heavy cream?
Half-and-half works, or evaporated milk. You can also mix milk with a small spoon of cream cheese to add body.

How do I make it spicier?
Use hot Italian sausage and add more red pepper flakes. A pinch of cayenne also does the trick without changing the flavor.

Can I use frozen spinach?
Absolutely. Thaw it and squeeze out extra water before adding so the sauce stays creamy, not watery.

What’s the best pasta shape besides penne?
Rigatoni, shells, or rotini. Anything with ridges or curves that can hold sauce will be great.

A cozy bowl you’ll make again

This pasta checks all the boxes: creamy, savory, and weeknight-easy. With beef, sausage, and plenty of garlic butter goodness, it tastes like a treat without demanding much effort. If you’ve been looking for a reliable, crowd-pleasing dinner, Creamy Garlic Butter Beef Penne with Sausage and Spinach deserves a spot on your menu. Grab your skillet, boil the pasta, and make a bowl that brings everyone to the table smiling.

And if you end up licking the spoon while the sauce simmers, no judgment. That’s how you know it’s good.

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