Creamy Garlic Butter Beef Penne with Sausage and Spinach

I first made this Creamy Garlic Butter Beef Penne with Sausage and Spinach on a cold evening when I wanted something hearty, rich, and incredibly satisfying—but without spending hours in the kitchen. The idea came from craving both the comforting flavor of garlic butter and the meaty, smoky depth of sausage. I decided to throw it all into one pot with tender beef, pasta, and spinach, and it turned out to be one of those dishes you keep going back to—forkful after forkful.

What I love about this dish is how it balances everything just right. The garlic butter sauce is indulgent but not overwhelming. The beef and sausage bring in that savory depth, while the spinach adds a hint of green freshness that cuts through the richness. It’s cozy, flavorful, and surprisingly simple for something that tastes like you ordered it at a nice restaurant. If you're after something that hits every craving at once, this might just become your go-to dinner.

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Why You’ll Love This Creamy Garlic Butter Beef Penne with Sausage and Spinach

This dish is a total weeknight winner—bold flavors, creamy sauce, and plenty of protein to keep you full. You'll love it for how easily it comes together, how incredibly satisfying it is, and how well it reheats (hello, next-day lunch dreams). It’s an easy recipe that feels like a treat, with layers of flavor in every bite. Plus, it’s a great way to sneak in greens without compromising on comfort food joy.

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What Kind of Pasta Works Best for Creamy Garlic Butter Beef Penne with Sausage and Spinach?

I love using penne because it holds onto the creamy garlic butter sauce in every ridge and hollow, giving you a perfectly coated bite each time. That said, you’re not limited to penne. Rigatoni, ziti, or even fusilli can work beautifully in this dish. Just make sure the pasta has enough surface area or grooves to soak up all that savory, buttery sauce. Avoid thin, delicate noodles like angel hair—they won’t stand up to the chunky beef and sausage combo.

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Options for Substitutions

Whether you’re working with what’s in your fridge or adjusting for dietary needs, this recipe is flexible.

• Ground beef: Swap it for ground turkey or chicken if you want something leaner. Even plant-based crumbles work well here for a meatless version.
• Sausage: Use sweet Italian sausage, spicy sausage, or even chorizo depending on the flavor profile you’re craving.
• Heavy cream: Half-and-half or a mix of milk and a touch of cream cheese can be used if you’re trying to cut back on richness.
• Spinach: Kale, arugula, or even finely chopped broccoli florets can fill in for the greens. Just toss them in at the right moment so they wilt without overcooking.
• Parmesan: Asiago or Pecorino Romano are great alternatives for that salty, umami finish.

No matter what swaps you make, the soul of this dish—garlic butter, savory meats, and a creamy finish—will still shine through.

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Ingredients for Creamy Garlic Butter Beef Penne with Sausage and Spinach

Penne Pasta
This pasta shape is ideal for catching the sauce in its ridges and tubes, making every bite flavorful and satisfying.

Ground Beef
Adds a rich, hearty base to the dish. Choose 80/20 for flavor or leaner beef for a lighter version.

Italian Sausage
Brings bold, seasoned flavor—mild or spicy depending on your taste. It complements the beef and deepens the dish’s overall flavor.

Butter
Essential for creating that signature garlic butter base. Use unsalted butter so you can control the seasoning.

Garlic
Fresh garlic is key for the punchy, aromatic core of the sauce. Don’t skimp—it’s the heart of the flavor.

Heavy Cream
Gives the sauce its rich, velvety texture. It blends beautifully with the garlic butter to coat the pasta.

Parmesan Cheese
Adds a nutty, salty layer to the cream sauce, and helps it thicken naturally.

Spinach
Wilts down into the sauce, adding freshness and a bit of color. It’s the perfect contrast to the richness.

Salt & Pepper
Simple but crucial—these seasonings bring everything together and elevate the final flavor.

Crushed Red Pepper Flakes (optional)
Just a pinch gives the dish a slight kick if you like a little heat with your creaminess.

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Step 1: Cook the Pasta

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

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Step 2: Brown the Beef and Sausage

In a large skillet or sauté pan, cook the ground beef over medium-high heat until browned. Break it apart as it cooks. Add the sausage (casings removed, if using links) and continue cooking until fully browned and no longer pink. Drain excess fat if necessary.

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Step 3: Make the Garlic Butter Base

Push the meat to one side of the pan and melt the butter in the open space. Add minced garlic and sauté for about 30 seconds until fragrant—don’t let it brown. Mix it into the meat once it's aromatic.

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Step 4: Create the Creamy Sauce

Reduce the heat to medium. Pour in the heavy cream, stirring it into the meat and garlic butter mixture. Let it simmer for 3–4 minutes until it starts to thicken slightly.

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Step 5: Add the Cheese and Spinach

Stir in the grated Parmesan cheese until melted into the sauce. Toss in the spinach and cook for 1–2 minutes until wilted. Season with salt, black pepper, and a pinch of red pepper flakes if using.

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Step 6: Combine Pasta and Sauce

Add the cooked penne directly into the skillet with the creamy meat sauce. Toss to coat thoroughly. If the sauce feels too thick, splash in a bit of reserved pasta water until you reach your desired consistency.

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Step 7: Serve

Serve hot, garnished with extra Parmesan and cracked black pepper if you like. This dish is best enjoyed right away while the sauce is silky and fresh.

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How Long to Cook Creamy Garlic Butter Beef Penne with Sausage and Spinach

From start to finish, this dish takes about 30 minutes total:

• 10 minutes to boil the pasta
• 10–12 minutes to brown the meat and make the garlic butter base
• 5 minutes to simmer the sauce and wilt the spinach
• 2–3 minutes to toss everything together

It’s a quick and efficient dinner that tastes like it took way longer to make—perfect for busy weeknights when you still want something indulgent.

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Tips for Perfect Creamy Garlic Butter Beef Penne with Sausage and Spinach

• Salt your pasta water generously. This is your one chance to season the pasta itself—don’t skip it.
• Use freshly grated Parmesan. Pre-shredded cheese can make your sauce grainy; fresh melts much better.
• Don’t overcook the spinach. Add it at the very end so it wilts just enough to stay vibrant and tender.
• Reserve some pasta water. It’s full of starch and helps emulsify the sauce if it gets too thick.
• Drain excess fat from the meat. You want richness, not grease. Leave just enough to flavor the garlic butter.
• Let the sauce simmer, not boil. This keeps the cream smooth and prevents it from separating.

These small details make a big difference in the final dish—creamy, flavorful, and perfectly balanced.

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Watch Out for These Mistakes While Cooking

Even a simple, comforting dish like this can go sideways if you’re not careful. Here are some things to watch out for:

• Overcooking the pasta: If it’s too soft, it’ll turn mushy once it’s tossed in the sauce. Go for al dente—firm with a little bite.
• Letting the garlic brown: Burned garlic turns bitter fast. Sauté just until fragrant, about 30 seconds.
• Using low-fat cream or milk only: It can curdle or turn watery. Stick with heavy cream or add a touch of cream cheese for richness.
• Forgetting to drain meat properly: Too much grease can throw off the balance of the creamy sauce.
• Adding spinach too early: It shrinks quickly—wait until the sauce is nearly done before tossing it in.

These are easy to avoid, and keeping them in mind helps make sure everything comes out smooth, flavorful, and just right.

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What to Serve With Creamy Garlic Butter Beef Penne with Sausage and Spinach?

Garlic Bread

Crispy, buttery garlic bread is perfect for soaking up any leftover sauce.

Caesar Salad

A chilled, crunchy Caesar with sharp dressing pairs beautifully with the creamy richness of the pasta.

Roasted Broccoli

The charred edges and earthy flavor balance the decadence of the dish nicely.

Caprese Skewers

Fresh mozzarella, cherry tomatoes, and basil drizzled with balsamic glaze make a light and colorful starter.

Sautéed Green Beans

Simple, crisp green beans with a touch of lemon add a refreshing crunch on the side.

A Glass of Red Wine

A light red like Pinot Noir or even a Chianti complements the savory flavors without overpowering them.

Lemon-Herb Zucchini

Sautéed zucchini with lemon zest and herbs adds a pop of brightness to the meal.

Sparkling Water with Citrus

Not everything needs to be wine—citrus-infused sparkling water is refreshing and palate-cleansing.

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Storage Instructions

Leftovers of this creamy pasta dish store really well, making it a great next-day meal.

• Refrigerate: Allow the pasta to cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days.
• Reheat: Warm on the stovetop over low heat or in the microwave. Add a splash of milk, cream, or pasta water to loosen the sauce as it reheats.
• Freezing: While you can freeze it, the cream-based sauce may separate upon thawing. If you do freeze, store in a freezer-safe container for up to 2 months and reheat gently with added liquid to help bring the sauce back together.

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Estimated Nutrition

Here’s an approximate breakdown per serving (assuming 6 servings):

• Calories: 620
• Protein: 28g
• Carbohydrates: 48g
• Fat: 36g
• Saturated Fat: 16g
• Fiber: 3g
• Sugar: 4g
• Cholesterol: 95mg
• Sodium: 720mg

Keep in mind these numbers may vary depending on the brands and exact quantities you use, especially with sausage and cheese.

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Frequently Asked Questions

What kind of sausage works best in this dish?

Italian sausage is the top choice—either mild or spicy depending on your taste. You can use bulk sausage or remove the casings from links. Chorizo adds a smoky kick, while chicken sausage is a lighter option.

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Can I make this without cream?

Yes, but the texture will change. You can sub in half-and-half, full-fat milk with a little cream cheese, or even a non-dairy alternative like cashew cream for a lighter, dairy-free version.

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Is it okay to use frozen spinach instead of fresh?

Absolutely. Just make sure to thaw and squeeze out as much moisture as possible before adding it to the sauce, or it’ll water things down.

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Can I make this ahead of time?

Yes! You can make the whole dish and refrigerate it. When reheating, add a splash of cream or milk to bring the sauce back to life. Avoid adding the spinach ahead of time if you want it extra fresh—toss it in while reheating.

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What other pasta shapes can I use?

Rigatoni, ziti, fusilli, or even farfalle are all great alternatives. Just go with something sturdy that can hold onto the sauce and meat.

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How spicy is this recipe?

It’s mild as written, but you can dial up the heat by using spicy sausage and extra red pepper flakes. Want it kid-friendly? Skip the flakes altogether.

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Can I make this gluten-free?

Yes! Just use your favorite gluten-free pasta and double-check that your sausage and Parmesan are gluten-free certified.

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Will it still taste good without Parmesan?

Parmesan adds a lot of savory depth, but if you’re avoiding it, try using Pecorino Romano or a dairy-free cheese alternative. Even nutritional yeast can add a similar umami touch.

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Conclusion

Creamy Garlic Butter Beef Penne with Sausage and Spinach is the kind of dish that wraps you in a warm, savory hug. It’s rich, flavorful, easy to make, and endlessly satisfying. Whether you’re feeding a hungry family or just treating yourself to a cozy night in, this pasta delivers. With its creamy garlic base, hearty meats, and a pop of green, it’s balanced comfort food at its best—and chances are, you’ll be making it again and again.

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