1. Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.

2. In a large skillet, heat a little oil over medium-high heat. Add the sausage and ground beef. Cook until browned, breaking the meat into small pieces. Drain excess fat, leaving a little behind for flavor.

3. Push the meat to one side of the pan. Add butter to the other side. Once melted, add minced garlic and sauté for 30 seconds until fragrant.

4. Stir in the heavy cream and simmer gently for 3–4 minutes until the sauce starts to thicken.

5. Add grated Parmesan and stir until fully melted and smooth.

6. Toss in the spinach and cook until wilted, about 2–3 minutes. Add a splash of reserved pasta water if needed to thin the sauce.

7. Add cooked bowtie pasta to the skillet and toss until evenly coated in the sauce.

8. Season with salt, black pepper, and optional red pepper flakes. Serve hot with extra Parmesan if desired.