Description

This Irresistible Garlic Butter Rotini with Beef & Italian Sausage is a hearty and flavorful pasta dish that combines savory ground beef and Italian sausage with a rich garlic butter sauce, fresh spinach, and tender rotini pasta. Perfect for a comforting weeknight dinner, this recipe offers balanced textures and delicious layers of taste with the option to customize ingredients for dietary preferences.

Ingredients

Scale

Meat & Dairy

1 pound Ground Beef (Opt for lean beef to cut back on fat.)
1 pound Italian Sausage (For a lighter option, substitute with turkey sausage.)
4 tablespoons Butter (Can be substituted with olive oil for a lighter alternative.)
0.5 cups Grated Parmesan Cheese (Nutritional yeast serves as a vegan alternative.)

Produce

4 cloves Garlic, minced (Fresh garlic is best.)
6 cups Fresh Spinach (Substitute with kale or Swiss chard if needed.)

Pantry

14.5 ounces Diced Tomatoes (Canned or fresh; roasted tomatoes amplify flavor.)
12 ounces Rotini Pasta (Try whole wheat or gluten-free varieties as swaps.)
0.5 cups Reserved Pasta Water (Essential for adjusting sauce consistency.)
1 teaspoon Salt (Adjust to taste.)
1 teaspoon Pepper (Adjust to taste.)
0.5 teaspoon Red Pepper Flakes (Optional for a hint of heat.)

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Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook for 8-10 minutes until al dente. Reserve 0.5 cups of pasta water, drain the pasta, and set it aside for later use.
Brown the meat: In a large skillet over medium-high heat, add a drizzle of olive oil. Add ground beef and Italian sausage and cook for 5-7 minutes until browned and fully cooked. Drain any excess grease from the skillet to avoid a greasy sauce.
Sauté garlic in butter: Reduce heat to medium and add the butter to the meat in the skillet. Once melted, add the minced garlic and stir continuously for about 1 minute until fragrant and aromatic, taking care not to burn the garlic.
Make the sauce: Stir in the diced tomatoes and the reserved pasta water. Mix well and let the mixture simmer gently for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
Add the greens: Add the fresh spinach to the skillet and stir until the spinach wilts, about 2 minutes. This adds both freshness and nutrition to the dish.
Combine pasta and sauce: Toss the cooked rotini pasta into the skillet, mixing thoroughly so the pasta is well coated with the sauce and evenly combined with the meat and spinach.
Finish and serve: Turn off the heat, sprinkle grated Parmesan cheese over the pasta, and season with salt, pepper, and red pepper flakes if desired for a touch of heat. Serve hot and enjoy immediately.

Notes

Use lean ground beef or turkey sausage for a lower fat version.
Substitute butter with olive oil for a lighter dish.
Whole wheat or gluten-free rotini pasta can be used as healthier alternatives.
To make this dish vegan, replace meat with plant-based sausage alternatives and Parmesan with nutritional yeast.
Reserve pasta water is critical to adjust sauce consistency for a silky texture.
Be careful not to overcook the spinach; wilt just enough to keep some texture and vibrant color.