Description
This Easy Garlic Butter Rotini with Beef, Italian Sausage, and Spinach is a hearty and flavorful pasta dish perfect for a quick weeknight dinner. Tender rotini pasta is coated in a rich garlic butter sauce combined with browned ground beef and Italian sausage, fresh spinach, and a touch of Parmesan cheese. The sauce is thickened with reserved pasta water for the perfect consistency, delivering comforting Italian-inspired flavors in just 30 minutes.
Ingredients
Scale
Pasta
- 8 ounces Rotini Pasta
- 1 teaspoon Salt (for boiling water)
Meats
- 1 pound Ground Beef (or turkey as a lean alternative)
- 1 pound Italian Sausage (or chicken sausage for a lighter option)
Sauce & Seasonings
- 4 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil (for sautéing the meats)
- 4 cloves Garlic (minced, fresh preferred)
- 14.5 ounces Diced Tomatoes (canned or fresh)
- 0.5 cup Reserved Pasta Water (to thicken the sauce)
- 1 teaspoon Salt (for seasoning)
- 1 teaspoon Black Pepper (to taste)
- 0.5 teaspoon Red Pepper Flakes (optional)
Vegetables & Cheese
- 4 cups Fresh Spinach (or kale as an alternative)
- 0.5 cup Parmesan Cheese (grated, or nutritional yeast for a dairy-free option)
Instructions
- Cook the Rotini: Bring a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Brown the Meats: In a large skillet, heat olive oil over medium heat. Add the ground beef and Italian sausage and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Drain off any excess grease from the skillet.
- Sauté Garlic and Butter: Reduce the heat to medium-low. Add the butter to the skillet and allow it to melt. Stir in the minced garlic and sauté for about 1 minute until the garlic is fragrant, being careful not to burn it.
- Add Tomatoes and Pasta Water: Pour in the diced tomatoes along with the reserved pasta water. Stir well to combine and let the sauce simmer for 2-3 minutes until it thickens slightly.
- Incorporate Spinach: Add fresh spinach to the skillet and stir it into the sauce. Cook for another 1-2 minutes until the spinach wilts and blends smoothly into the sauce.
- Combine with Rotini: Add the cooked rotini pasta to the skillet and gently toss everything together, making sure the pasta is evenly coated with the sauce.
- Finish with Cheese and Seasoning: Turn off the heat. Sprinkle grated Parmesan cheese over the pasta and season with salt, black pepper, and red pepper flakes if using. Toss once more to combine all flavors before serving.
Notes
- You can substitute ground turkey and chicken sausage for a leaner, lighter option.
- Use kale instead of spinach for a different leafy green texture and flavor.
- If dairy-free, replace Parmesan cheese with nutritional yeast for a cheesy taste.
- Reserve pasta water is key to achieving a silky, well-emulsified sauce.
- Adjust red pepper flakes according to your preferred spice level.
