Weeknight Garlic Butter Rotini with Beef, Italian Sausage and Spinach

WANT TO SAVE THIS RECIPE?

After a long day, I always find myself craving something warm, rich, and comforting — but also quick enough to get on the table before the evening chaos sets in. That’s exactly why this Weeknight Garlic Butter Rotini with Beef, Italian Sausage and Spinach has become my go-to. It’s the kind of dish that feels indulgent, thanks to the creamy garlic butter sauce and tender meatballs, but it’s surprisingly simple to whip up.

This recipe is everything I love in a weeknight dinner: flavor-packed, satisfying, and family-approved. The rotini soaks up the savory sauce beautifully, while the combination of ground beef and spicy Italian sausage delivers serious depth. The fresh spinach brings just enough greenery to balance it out, and a drizzle of cream ties everything together. One bite, and you’ll understand why I keep coming back to this one.

---

Why You’ll Love This Weeknight Garlic Butter Rotini with Beef, Italian Sausage and Spinach

• Quick but hearty – You can have it ready in under 40 minutes.
• Layers of flavor – From garlic butter to spicy sausage, it’s never boring.
• One-pan convenience – Fewer dishes to clean = a better night.
• Customizable – Easily switch up the protein or greens.
• Kid-approved – Even picky eaters usually go back for seconds.

---

What Type of Rotini Should I Use for Garlic Butter Pasta?

I like using classic durum wheat rotini because it holds its shape well and has a great bite, even after absorbing the rich garlic butter sauce. The spiral shape is perfect for catching all the savory goodness from the browned sausage, beef, and creamy sauce.

You can also use whole wheat rotini if you’re aiming for more fiber or try a gluten-free version if needed. Just make sure to cook it al dente — overcooked rotini will break apart and won’t hold the sauce as well.

---

Options for Substitutions

This recipe is versatile, so don’t be afraid to tweak it depending on what you have in your fridge or pantry:

• Beef + Sausage Swap: Use ground turkey or chicken sausage for a leaner option.
• Spinach: Kale, Swiss chard, or arugula make excellent substitutes.
• Garlic Butter: Vegan butter and garlic work just as well for a dairy-free version.
• Heavy Cream: You can sub with half-and-half or even a swirl of cream cheese.
• Rotini: Penne, rigatoni, or fusilli will all get the job done deliciously.
• Add-ins: Mushrooms, sun-dried tomatoes, or roasted red peppers can elevate the dish further.

---

Ingredients for Weeknight Garlic Butter Rotini with Beef, Italian Sausage and Spinach

Each ingredient in this recipe plays a key role in building a dish that’s both rich and balanced:

• Rotini Pasta
  The corkscrew shape is ideal for holding onto the garlic butter sauce and tiny bits of meat and spinach.
• Ground Beef
  Adds heartiness and richness. Choose lean ground beef for a less greasy finish without sacrificing flavor.
• Italian Sausage (mild or spicy)
  This brings depth, herbs, and a slight kick. The sausage fat also enhances the sauce beautifully.
• Fresh Garlic
  The star of the sauce — sautéed in butter, it creates a rich and aromatic base that defines the dish.
• Butter
  Used to sauté the garlic and coat the pasta in flavor. It gives the dish that irresistible glossy finish.
• Fresh Spinach
  It wilts into the pasta and adds a nutritious, earthy contrast to the richness of the meats and sauce.
• Heavy Cream
  Just a splash creates a luscious sauce that binds everything together without feeling overly heavy.
• Parmesan or Mozzarella Cheese (optional)
  For added creaminess and a melty, indulgent texture, especially if you broil the final dish briefly.
• Salt & Pepper
  Essential to bring out all the flavors. Be sure to season as you go.
• Red Pepper Flakes (optional)
  For a little heat, especially if you’re using mild sausage.

---

Step 1: Cook the Rotini

Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to package instructions. Drain and set aside, reserving about ½ cup of pasta water in case you want to loosen the sauce later.

---

Step 2: Brown the Meats

In a large skillet over medium heat, add a splash of olive oil and cook the ground beef and Italian sausage, breaking them apart with a wooden spoon. Cook until browned and cooked through — about 6–8 minutes. Drain excess fat if needed, but keep a bit for flavor.

---

Step 3: Sauté the Garlic in Butter

Push the meat to one side of the pan and add the butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to brown it.

---

Step 4: Wilt the Spinach

Add the fresh spinach to the skillet and stir it into the meat and garlic butter. Let it wilt for 1–2 minutes. It will shrink down quite a bit — that’s exactly what you want.

---

Step 5: Add the Cream and Seasonings

Pour in the heavy cream, then season with salt, pepper, and red pepper flakes (if using). Stir well to combine and let it simmer for 2–3 minutes until slightly thickened.

---

Step 6: Combine with Pasta and Cheese

Add the cooked rotini to the skillet and toss until the pasta is well coated with the creamy sauce. If the sauce is too thick, splash in a bit of the reserved pasta water. Stir in Parmesan or mozzarella if you like it extra creamy and cheesy.

---

Step 7: Serve Hot

Spoon the pasta into bowls and garnish with more cheese or chopped parsley if desired. Serve immediately while everything is warm and gooey.

---

How Long to Cook Weeknight Garlic Butter Rotini with Beef, Italian Sausage and Spinach

From start to finish, this dish comes together in about 35 minutes:

• Prep time: 10 minutes
• Pasta cooking: 8–10 minutes (while you prep other ingredients)
• Browning meats + sauce: 10–12 minutes
• Final combine and simmer: 5 minutes

It’s fast enough for a busy night but satisfying enough to feel like a treat.

---

Tips for Perfect Garlic Butter Rotini Every Time

• Salt your pasta water well. This is your only chance to flavor the pasta itself.
• Don’t overcook the pasta. Aim for al dente — it will finish cooking slightly in the sauce.
• Drain excess grease but leave some. The fat from the sausage adds flavor to the garlic butter.
• Use fresh garlic, not jarred. You’ll get a deeper, more aromatic result.
• Wilt the spinach gently. Overcooking it can make it slimy and dull in color.
• Cream goes last. Add it after the garlic is sautéed to prevent it from curdling or burning.
• Finish with cheese at the end. Stir it in off the heat for the best melt and texture.
• Taste and adjust. A pinch more salt, a dash of pepper, or an extra bit of pasta water can make all the difference.

---

Watch Out for These Mistakes While Cooking

Even simple dishes like this one can go sideways without a few key precautions. Here’s what to avoid when making your Weeknight Garlic Butter Rotini with Beef, Italian Sausage and Spinach:

• Overcooking the Pasta: If it gets too soft, it won’t hold up in the sauce and could become mushy.
• Skipping the Drain Step for Meat: Too much grease in the pan will drown out the flavor and ruin the texture.
• Letting the Garlic Burn: Burnt garlic tastes bitter — sauté it just until fragrant, not browned.
• Adding Cream Too Early: High heat can cause it to split. Add it once everything is sautéed and the pan cools slightly.
• Forgetting to Reserve Pasta Water: This starchy water is your secret to loosening the sauce without diluting flavor.
• Overloading the Pan: Crowding the skillet can steam the ingredients instead of browning them — use a large pan or cook in batches.
• Not Tasting as You Go: Seasoning should build throughout, not be dumped in all at once.

---

What to Serve With Weeknight Garlic Butter Rotini with Beef, Italian Sausage and Spinach

Garlic Bread

The obvious and always-welcome choice. Crisp, buttery, and perfect for scooping up any leftover sauce.

Simple Arugula Salad

A peppery arugula salad with lemon vinaigrette cuts through the richness and brings freshness to the meal.

Roasted Cherry Tomatoes

Sweet and slightly blistered, they make a great juicy contrast to the creamy pasta.

Caprese Skewers

Fresh mozzarella, basil, and tomato on a stick — a light appetizer that works with any Italian-style pasta.

Steamed Broccoli with Lemon

If you’re aiming to balance the meal with more greens, this simple side is easy and quick.

A Glass of Red Wine

If you’re winding down for the night, a medium-bodied red like Chianti or Merlot pairs wonderfully.

Balsamic-Glazed Mushrooms

Earthy, tangy, and umami-rich — they echo the flavors of the sausage and garlic butter beautifully.

---

Storage Instructions

If you’re lucky enough to have leftovers of this Weeknight Garlic Butter Rotini with Beef, Italian Sausage and Spinach, here’s how to store them for best results:

• Refrigerate: Let the pasta cool completely, then transfer to an airtight container. It will keep well in the fridge for up to 4 days.
• Reheat: Warm gently on the stovetop over medium-low heat or in the microwave in 1-minute bursts, stirring in a splash of milk or broth to loosen the sauce.
• Freezing (optional): You can freeze it, but the cream sauce may separate a bit upon thawing. If freezing, skip the cheese and cream step until you reheat. Store in a freezer-safe container for up to 2 months.

---

Estimated Nutrition (per serving – based on 6 servings)

While exact numbers will vary based on your sausage and cream choices, here’s an average estimate:

• Calories: 560
• Protein: 25g
• Carbohydrates: 45g
• Fat: 30g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 720mg
• Fiber: 3g
• Sugar: 3g

This recipe leans indulgent but offers a decent balance of protein and carbs — perfect for when you want a cozy dinner that satisfies.

---

Frequently Asked Questions

What kind of Italian sausage should I use — mild or spicy?

Either works! I usually go with spicy for extra depth, but mild is great if you’re serving kids or prefer a more neutral flavor.

Can I make this dish ahead of time?

Yes, you can prep the meat and sauce in advance, then reheat and toss with freshly cooked pasta when ready to serve.

What if I don’t have heavy cream?

You can substitute with half-and-half or even a bit of cream cheese thinned with milk. Just note the sauce may be slightly less rich.

Is there a way to make this recipe lighter?

Sure! Use ground turkey or chicken sausage, swap heavy cream for a light version, and go lighter on the butter and cheese.

Can I add vegetables other than spinach?

Absolutely — mushrooms, zucchini, kale, or even frozen peas would work well in this recipe.

How do I keep the pasta from getting dry when reheating?

Add a splash of broth, water, or milk before reheating to bring back the creaminess. Reheat gently over medium heat or in short microwave bursts.

Can I use gluten-free pasta?

Yes! Just follow the cooking time on the package closely, as gluten-free pasta can go mushy quickly.

What cheese works best in this recipe?

Parmesan is classic, but mozzarella adds a great melt. You could also try Pecorino Romano for a sharper finish.

---

Conclusion

Weeknight dinners don’t have to be boring — or stressful. This Garlic Butter Rotini with Beef, Italian Sausage and Spinach is proof that a few pantry staples and bold flavors can come together into a crave-worthy, comforting dish in just 35 minutes. It’s flexible, fast, and always delivers. Whether you’re cooking for picky eaters, a hungry crowd, or just yourself with leftovers in mind, this recipe is the kind that earns a permanent spot in your weekly dinner rotation.

---

Print