Description

This delicious Garlic Butter Rotini with Beef, Italian Sausage & Spinach is a hearty and flavorful pasta dish perfect for a quick weeknight dinner. Featuring a savory blend of lean ground beef and Italian sausage cooked in garlic butter and combined with fresh spinach and diced tomatoes, this recipe offers a comforting meal packed with protein and vibrant flavors. The addition of Parmesan cheese and a touch of reserved pasta water ensures a creamy, well-balanced sauce that coats every bite of rotini pasta.

Ingredients

Scale

Pasta

8 oz Rotini Pasta (Whole wheat or gluten-free can be substituted)

Protein

1 lb Ground Beef (Use lean for lower fat)
1 lb Italian Sausage (Mild or spicy based on preference)

Fat & Oil

3 tbsp Butter (Olive oil can be used for a lighter option)
1 tbsp Olive Oil (Avocado oil can be used as a substitute)

Produce

3 cloves Garlic (minced) (Fresh is ideal)
4 cups Fresh Spinach (Kale can be substituted)

Canned Goods

1 can Diced Tomatoes (Crushed tomatoes can be used for a smoother sauce)

Dairy & Alternatives

1/2 cup Grated Parmesan Cheese (Nutritional yeast as a vegan alternative)

Other

1/2 cup Reserved Pasta Water (Essential for adjusting sauce consistency)
Salt (to taste)
Pepper (to taste)
Red Pepper Flakes (optional, for added heat)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving ½ cup of the pasta water to use later for sauce consistency.
Brown the Meats: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and Italian sausage, breaking them apart with a spoon as they cook. Continue cooking for about 6-8 minutes until browned and fully cooked through, ensuring no pink remains.
Sauté Garlic in Butter: Add 3 tablespoons of butter and the minced garlic to the skillet with the meat. Sauté for about 1 minute until the garlic becomes fragrant but not browned, infusing the butter with its flavor.
Add Tomatoes and Simmer: Stir in the canned diced tomatoes along with the reserved pasta water to the skillet. Increase the heat slightly and let the mixture simmer for 2-3 minutes to combine the flavors and slightly thicken the sauce.
Wilt the Spinach: Toss in the fresh spinach leaves and stir gently, allowing them to wilt into the sauce over approximately 2 minutes. The spinach will reduce in volume and blend well with the meat and tomato sauce.
Combine Pasta and Sauce: Add the drained rotini pasta to the skillet and toss thoroughly to coat the pasta evenly with the garlic butter, meat, tomato, and spinach sauce mixture.
Finish and Season: Remove the skillet from heat and generously sprinkle the grated Parmesan cheese over the pasta. Season the dish with salt, pepper, and optional red pepper flakes to your taste. Mix gently to meld all flavors before serving.

Notes

For a lighter option, substitute butter with olive oil.
You can use whole wheat or gluten-free rotini for dietary preferences.
Adjust the spice level by choosing mild or spicy Italian sausage and adding or omitting red pepper flakes.
If you prefer a smoother sauce, crushed tomatoes can replace diced tomatoes.
Use nutritional yeast instead of Parmesan for a vegan alternative.
Reserving pasta water is essential for achieving the perfect sauce consistency.