1. Bring a large pot of salted water to a boil. Cook the rotini until al dente, then drain and set aside, reserving ½ cup of pasta water.

2. In a large skillet, heat a splash of olive oil over medium heat. Add the ground beef and Italian sausage. Cook until browned and fully cooked, about 8 minutes. Drain excess fat.

3. Push the meat to one side of the skillet. Add butter and minced garlic. Sauté for 30 seconds until fragrant.

4. Stir in the fresh spinach and cook for 1–2 minutes until wilted.

5. Pour in heavy cream, season with salt, pepper, and red pepper flakes. Simmer for 2–3 minutes to slightly thicken.

6. Add the cooked rotini to the pan and toss to coat. Stir in Parmesan or mozzarella if using. Add reserved pasta water if sauce is too thick.

7. Serve hot, garnished with extra cheese or parsley if desired.