Go Back

Garlic Butter Rotini with Beef, Italian Sausage, and Spinach

A comforting and quick dish featuring rotini pasta sautéed in garlic butter with ground beef, Italian sausage, and fresh spinach—a family favorite perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 oz Rotini pasta Use high-quality pasta for better texture; Barilla recommended.
For the Sauce
  • 1 lb Ground beef Look for 80/20 for a balance of flavor and juiciness.
  • 1 lb Italian sausage Fresh or pre-cooked for added spice and flavor. Turkey sausage works too.
  • 6 oz Fresh baby spinach Can substitute with thawed and drained frozen spinach.
  • 4 cloves Garlic Fresh minced preferred—avoid garlic powder.
  • 4 Tbsp Unsalted butter Room temperature for easier incorporation.
  • 2 Tbsp Olive oil For sautéing the meat; extra virgin enhances flavor.
  • 1/2 cup Parmesan cheese Freshly grated for a rich, nutty finish.
  • to taste Salt & pepper Enhances overall flavors.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions, usually about 9-11 minutes, until al dente. Reserve 1 cup of cooking water, then drain and set aside.
Cooking the Meats
  1. In the same pot over medium heat, add a drizzle of olive oil and the ground beef. Cook until browned (about 5-7 minutes), breaking it up into crumbles with a spatula.
  2. Add the Italian sausage; cook for another 4-5 minutes until fully browned.
  3. Chef's tip: Avoid overcrowding the pan to get a nice sear on the meat.
Making the Sauce
  1. Lower the heat and add the minced garlic to the meat mixture. Stir for about 1 minute, just until fragrant—burnt garlic can ruin the dish!
  2. Add the fresh spinach and let it wilt (about 2 minutes). Slowly incorporate the butter, allowing it to melt and create a luscious sauce.
Combining Ingredients
  1. Add the drained rotini to the pot, tossing to coat. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
  2. Season with salt, pepper, and finish with a generous sprinkling of freshly grated Parmesan cheese.
  3. Chef's tip: Taste your sauce before serving to adjust seasonings!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to prevent drying out. This dish also freezes beautifully; cool completely and transfer to a freezer-safe container for up to 2 months.