This creamy garlic butter beef penne combines savory ground beef and Italian sausage with vibrant baby spinach in a rich, velvety sauce. Perfectly comforting and hearty, it makes an ideal weeknight dinner that comes together quickly without compromising on flavor.
The garlicky, buttery sauce enriched with Parmesan adds a luscious touch, while the penne pasta holds all that creamy goodness beautifully. Whether you’re cooking for family or friends, this dish brings warmth and satisfaction to any table.
- Combines ground beef and Italian sausage for rich layered flavors.
- Creamy garlic butter sauce offers comforting, indulgent texture.
- Baby spinach adds freshness and a healthy green boost.
- Simple one-pan sauce preparation makes cleanup easy.
- Ready in under 45 minutes for quick weeknight meals.
Ingredients
- 12 ounces penne: Classic tubular pasta ideal for holding creamy sauces and ensuring every bite is flavorful.
- 1 tablespoon olive oil: Adds richness and helps brown the meat evenly without sticking.
- 2 tablespoons unsalted butter: Creates a smooth, velvety base that enhances the garlic flavor.
- 8 ounces Italian sausage, casings removed: Provides a spicy, aromatic dimension with herbs and fennel.
- 8 ounces ground beef: Adds hearty texture and protein to make the dish filling.
- 4 to 5 cloves garlic, minced: Imparts vibrant, fragrant punch elevating the sauce’s flavor profile.
- 1 teaspoon Italian seasoning: A blend of herbs like oregano, basil, and thyme that complements the sausage perfectly.
- 1 teaspoon kosher salt, plus more to taste: Enhances and balances all the savory ingredients.
- 1/2 teaspoon black pepper: Adds subtle heat and depth without overpowering.
- 1/4 to 1/2 teaspoon red pepper flakes, optional: For a touch of spicy warmth if desired.
- 1 cup low sodium beef broth: Builds a rich base for the creamy sauce, adding umami notes.
- 3/4 cup heavy cream or half-and-half: Creates the luscious, creamy mouthfeel that coats the pasta beautifully.
- 1/2 cup freshly grated Parmesan, plus more for serving: Adds sharp, nutty complexity and thickens the sauce slightly.
- 3 to 4 cups baby spinach: Provides fresh color and a subtle earthy flavor; wilts gently into the sauce.
- Fresh parsley or basil for garnish, optional: Brightens and adds a fresh herbal finish to the dish.
Instructions
- Cook the penne to al dente
Salt a large pot of boiling water generously and cook the penne until just firm to the bite. Reserving some pasta water and draining ensures the pasta will absorb sauce perfectly without becoming mushy.
- Brown the sausage and beef
Heat olive oil over medium-high heat, crumble in sausage and ground beef, and cook until golden brown with crispy edges. This step develops deep flavors and textures essential for a satisfying dish. Drain excess fat if necessary.
- Sauté the aromatics and seasonings
Reduce heat to medium and stir in butter. Add minced garlic, Italian seasoning, kosher salt, black pepper, and optional red pepper flakes once butter melts. Cook briefly until garlic is fragrant to infuse the sauce base.
- Simmer beef broth and cream
Pour in beef broth and allow it to reduce slightly for concentrated flavor. Stir in heavy cream or half-and-half and simmer until sauce thickens gently, creating a luxuriously creamy texture.
- Incorporate Parmesan cheese
Stir freshly grated Parmesan into the sauce until melted and smooth, enriching the sauce with sharp, nutty notes. Use reserved pasta water to loosen the sauce if it appears too thick.
- Toss pasta with sauce and wilt spinach
Add drained penne to the skillet and toss thoroughly to coat every piece in the creamy sauce. Fold baby spinach in and allow it to wilt gently from the residual heat, adding freshness and vibrant green color.
- Adjust seasoning and serve
Taste and add more salt, pepper, or Parmesan as desired. For a thinner sauce, add a splash more pasta water. Garnish with fresh herbs and extra cheese before serving for a beautiful, flavorful presentation.
- Reserving pasta water is key to adjusting the sauce’s consistency perfectly.
- You can swap heavy cream for half-and-half or a plant-based creamer for lighter or dairy-free options.
- Adding fresh herbs at the end brightens the rich, creamy elements of the dish.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce and preserve creaminess.
Serving Suggestions
Pair this dish with a crisp green salad or roasted vegetables for balance. A glass of light red wine or Italian soda complements the hearty flavors beautifully.
- Brown the meat well to develop caramelized flavors that deepen the overall dish.
- Use freshly grated Parmesan for better melting and richer flavor over pre-grated varieties.
- Wilt the spinach at the very end to retain its bright color and tender texture.
- Adjust spice levels gradually to cater to all palates, especially if serving children.
FAQs
- Can I use other pasta types?
Yes, penne is ideal for holding sauce but rigatoni, fusilli, or farfalle work well too.
- Is this dish freezer-friendly?
It’s best enjoyed fresh, as creamy sauces can separate when frozen. If freezing, reheat gently and stir well.
- How can I make this dairy-free?
Substitute heavy cream with unsweetened cashew or oat creamer, and use a dairy-free Parmesan alternative if desired.
- Can I prepare this recipe ahead of time?
Cook pasta and sauce separately and combine just before serving to preserve texture and flavor.
- How spicy is this dish?
The red pepper flakes are optional and can be adjusted or omitted to control spiciness.
- What can I use instead of Italian sausage?
Spiced ground pork or turkey with added fennel and herbs can be a flavorful substitute.
- Is this recipe paleo?
With slight modifications such as swapping pasta for a paleo alternative, it can fit into a paleo diet.
Creamy Garlic Butter Beef Penne
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking meat and sauce
Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8 ounces Italian sausage casings removed
- 8 ounces ground beef
- 4 to 5 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon red pepper flakes optional
- 1 cup low sodium beef broth
- 3/4 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
- 3 to 4 cups baby spinach
- Fresh parsley or basil for garnish optional
Instructions
- Salt a large pot of water and cook the penne pasta until just al dente. Reserve one cup of pasta water, then drain the pasta.
- Heat olive oil in a large skillet over medium-high heat. Add sausage and ground beef, breaking them up, and cook until browned with crispy edges. Drain excess fat if needed.
- Reduce heat to medium. Stir in the butter, and once melted, add minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes, if using. Cook until garlic is fragrant, about 30 seconds.
- Pour in beef broth and simmer for one minute. Stir in heavy cream or half-and-half and gently bubble until the sauce slightly thickens, about 2 to 3 minutes.
- Add Parmesan cheese and stir until smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Add the cooked penne to the skillet and toss well to coat with the sauce. Fold in baby spinach and let it wilt from the residual heat.
- Adjust seasoning with additional salt, pepper, or Parmesan cheese as desired. Add more pasta water if a looser sauce is preferred.
- Garnish with fresh parsley or basil and extra Parmesan before serving.
Notes
- Use half-and-half or dairy-free cream alternatives like unsweetened cashew or oat creamer for a lighter or dairy-free version.
- Add a squeeze of lemon juice to brighten the flavors before serving.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
