Weeknight Garlic Butter Rotini with Beef, Italian Sausage and Spinach

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After a long day, I crave something warm, comforting, and packed with flavor—but I don’t want to spend hours in the kitchen. That’s where this Weeknight Garlic Butter Rotini with Beef, Italian Sausage, and Spinach comes to the rescue. It’s rich, creamy, and full of savory, garlicky goodness, with tender rotini pasta that clings to every bit of the buttery sauce. The browned beef and juicy Italian sausage bring bold, meaty depth, and the spinach adds a touch of freshness to balance everything out.

What I love most about this dish is how effortless it is to pull together. It looks indulgent (and it is), but it doesn’t require fancy ingredients or complicated steps. One skillet, one pot of pasta, and about 30 minutes later, you’ve got a dinner that tastes like it came from your favorite Italian bistro.

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Why You’ll Love This Weeknight Garlic Butter Rotini with Beef, Italian Sausage, and Spinach

This recipe checks all the boxes:

• Weeknight-friendly – It’s quick enough for busy evenings, without sacrificing flavor.
• One-pan magic – Minimal cleanup means more time to relax after dinner.
• Incredibly flavorful – Garlic butter, juicy sausage, seasoned ground beef, and wilted spinach are a dreamy combo.
• Satisfying and filling – Hearty without being heavy, and it feeds a crowd.
• Flexible – Easily tweak the ingredients based on what’s in your fridge.

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What Kind of Sausage Works Best in This Dish?

For this Weeknight Garlic Butter Rotini with Beef, Italian Sausage, and Spinach, I love using mild or sweet Italian sausage—it adds just the right amount of flavor without overpowering the dish. That said, if you’re a fan of spice, hot Italian sausage brings an extra kick that plays really well with the creamy garlic butter sauce.

You can use either links (with the casing removed) or bulk ground sausage. Both brown up beautifully and melt into the sauce with the beef. If you can find fresh Italian sausage from a butcher or local market, go for it—it makes the flavor even more robust.

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Options for Substitutions

You can tailor this dish to suit your pantry or dietary preferences without compromising the delicious result. Here are a few swap ideas that work well:

• Ground Turkey or Chicken – A leaner option in place of beef or sausage that still holds flavor.
• Vegetarian Version – Use plant-based sausage and beef alternatives, and swap in vegetable broth.
• Different Pasta Shapes – Fusilli, penne, or even shells will all work in place of rotini.
• Heavy Cream Substitute – Use half-and-half or even whole milk (thickened with a touch of flour) if you’re out of cream.
• Greens Swap – Kale or arugula can replace spinach for a heartier or peppery twist.
• Add Heat – Crushed red pepper flakes or a spoon of Calabrian chili paste will kick things up.

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Ingredients for Weeknight Garlic Butter Rotini with Beef, Italian Sausage, and Spinach

Each ingredient in this dish has a job to do—whether it’s building depth, adding richness, or tying everything together. Here’s what you’ll need and why:

• Rotini Pasta
  The spiral shape of rotini is perfect for grabbing onto that garlicky, buttery sauce. It holds flavor in every twist and turn.
• Ground Beef
  Brings a hearty, savory base to the dish and adds great texture alongside the sausage.
• Italian Sausage
  Adds bold, spiced flavor that infuses the entire skillet as it cooks. It’s the flavor backbone of the dish.
• Fresh Garlic
  The hero of the sauce—sautéed garlic in butter is what gives the dish its deep, aromatic richness.
• Butter
  Forms the base of the sauce. When combined with garlic and a bit of pasta water, it becomes silky and flavorful.
• Spinach
  Adds a pop of green and freshness that balances the rich meats and sauce. Plus, it wilts beautifully into the dish.
• Heavy Cream
  Rounds out the sauce with a creamy texture. Just a splash makes everything luscious.
• Parmesan Cheese
  Salty, nutty, and melty—it thickens the sauce and boosts the umami.
• Salt & Black Pepper
  Essential for seasoning every layer of the dish.
• Crushed Red Pepper Flakes (optional)
  For a gentle heat that cuts through the richness if you like a little kick.

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Step 1: Cook the Rotini

Start by bringing a large pot of salted water to a boil. Cook the rotini according to package instructions until al dente—you want it tender but still with a bit of bite. Before draining, reserve about 1 cup of the pasta water, then drain the rest and set the pasta aside.

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Step 2: Brown the Meats

In a large skillet over medium-high heat, add a splash of olive oil. Brown the ground beef and Italian sausage, breaking them up with a spatula as they cook. You want them nicely browned and fully cooked through—this builds flavor. Once done, drain any excess grease, if needed.

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Step 3: Add the Garlic and Butter

Push the meat to the edges of the pan and melt butter in the center. Add in minced garlic and sauté for about 1 minute until fragrant, making sure not to burn it. Stir it into the meat so everything gets coated in that garlicky butter.

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Step 4: Wilt the Spinach

Toss in the fresh spinach, and cook for 1–2 minutes until just wilted. It should soften and fold easily into the mixture, adding a pop of green and freshness.

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Step 5: Create the Creamy Sauce

Lower the heat and pour in a splash of heavy cream—just enough to coat everything. Stir well, then add a generous handful of Parmesan cheese and stir again. Use reserved pasta water, a bit at a time, to thin the sauce to your desired consistency.

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Step 6: Combine with Pasta

Add the cooked rotini to the skillet and toss everything together, making sure the pasta is evenly coated with the creamy, garlicky sauce. Let it cook for another minute or two to soak up all the flavors.

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Step 7: Season and Finish

Season with salt, black pepper, and crushed red pepper flakes if you like a little heat. Give it one last stir, and it’s ready to serve—hot, creamy, and completely irresistible.

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How Long to Cook the Weeknight Garlic Butter Rotini with Beef, Italian Sausage, and Spinach

This dish comes together fast—perfect for a busy weeknight. Here’s a quick breakdown of the timing:

• Boil the pasta: 8–10 minutes (depending on the brand)
• Brown the meats: 6–8 minutes
• Sauté garlic and wilt spinach: 2–3 minutes
• Simmer with cream and combine: 3–4 minutes

Total cook time: Around 20–25 minutes, start to finish (not including prep). You can even multitask—boil the pasta while browning the meat to save time.

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Tips for Perfect Weeknight Garlic Butter Rotini

• Salt your pasta water well. It’s the first step to flavoring the dish properly.
• Don’t overcook the pasta. Keep it al dente so it doesn’t get mushy when tossed in the sauce.
• Use high-quality Parmesan. Freshly grated cheese melts better and tastes richer than pre-shredded.
• Reserve pasta water. It’s your secret weapon for a silky, clingy sauce.
• Let the garlic bloom, not burn. Garlic can turn bitter if overcooked—1 minute is plenty.
• Don’t skip the spinach. It lightens the dish and adds a fresh bite against all the richness.
• Finish with extra Parmesan. A final sprinkle right before serving ties everything together.

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Watch Out for These Mistakes While Cooking

Even a simple recipe like this Weeknight Garlic Butter Rotini with Beef, Italian Sausage, and Spinach can go sideways if you’re not careful. Here are a few common missteps—and how to avoid them:

• Overcooking the Pasta
  It’s tempting to let it go a bit longer, but rotini should be al dente so it holds up when mixed into the hot skillet.
• Using Too Much Cream
  A splash is enough—you’re not making Alfredo here. The butter, garlic, and Parmesan do most of the work.
• Not Reserving Pasta Water
  That starchy liquid is key to loosening the sauce and helping it cling to the noodles. Don’t pour it all down the drain!
• Skipping the Drain on Fat
  After browning the meat, drain off some of the fat so the dish doesn’t get greasy.
• Burning the Garlic
  Garlic cooks quickly—keep an eye on it and stir constantly to avoid bitterness.

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What to Serve With Weeknight Garlic Butter Rotini with Beef, Italian Sausage, and Spinach

This dish is rich and satisfying on its own, but the right side or pairing can take it to the next level. Here are my favorite add-ons:

Garlic Bread

Because more garlic is always a good thing. Use it to mop up every last bit of that butter sauce.

Simple Green Salad

A crisp salad with lemon vinaigrette balances the richness of the pasta beautifully.

A Glass of Red Wine

A medium-bodied red like Chianti or Zinfandel pairs well with the sausage and garlic.

Roasted Cherry Tomatoes

Bright, sweet, and slightly tangy—they cut through the buttery base and add color.

Burrata or Fresh Mozzarella

Serve on the side or even on top for an ultra-creamy, luxurious bite.

Steamed Broccoli

A simple, healthy side that complements the dish without stealing the show.

Lemon Zest or Wedges

A squeeze of lemon over the finished dish adds a fresh contrast and wakes up the flavors.

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Storage Instructions

Leftovers of this Weeknight Garlic Butter Rotini with Beef, Italian Sausage, and Spinach store really well—and might even taste better the next day as the flavors deepen. Here’s how to keep it fresh:

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if it thickens.
• Freezer: You can freeze it, though the cream sauce may separate slightly when thawed. If you do, let it cool completely and freeze in a freezer-safe container for up to 2 months. Reheat slowly and stir well.
• Meal prep tip: Divide into single portions in containers for grab-and-go lunches or quick dinners.

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Estimated Nutrition (per serving – based on 6 servings)

While this dish leans toward indulgent, it also packs in protein, greens, and satisfaction. Here’s a general estimate:

• Calories: 580
• Protein: 27g
• Fat: 32g
• Saturated Fat: 14g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 3g
• Cholesterol: 90mg
• Sodium: 820mg

Note: These values can vary depending on the exact ingredients and quantities used—especially the type of sausage, cream, and cheese.

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Frequently Asked Questions

What kind of pasta works best if I don’t have rotini?

Fusilli, penne, or even farfalle (bowties) are great substitutes. The key is choosing a shape that holds onto the sauce well.

Can I make this recipe ahead of time?

Yes! It reheats beautifully. Just store it in the fridge and reheat gently with a splash of water or broth to bring the sauce back to life.

Is there a dairy-free version?

You can use olive oil instead of butter and swap the cream for a non-dairy alternative like oat or coconut cream. Use nutritional yeast or vegan Parmesan for the cheesy element.

Can I make it spicy?

Definitely. Use hot Italian sausage or add red pepper flakes, Calabrian chili paste, or even a dash of hot sauce to taste.

What if I don’t have fresh spinach?

Frozen spinach works too—just thaw and squeeze out the excess liquid before adding it to the pan. You can also sub with kale or arugula.

Can I add more vegetables?

Absolutely! Mushrooms, zucchini, bell peppers, or peas would all work well. Just sauté them after browning the meat.

How can I make it more saucy?

Add a bit more cream or pasta water while mixing everything together. You can also add a touch of broth for more volume.

Is this kid-friendly?

Yes! Most kids love the creamy, garlicky flavor. If you’re worried about spice, use mild sausage and skip the red pepper flakes.

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Conclusion

This Weeknight Garlic Butter Rotini with Beef, Italian Sausage, and Spinach is the kind of comfort food that feels indulgent but fits right into your weekly meal plan. It’s flavorful, satisfying, and versatile—something you can whip up without a ton of planning or prep. Whether you’re feeding a family, meal-prepping for the week, or just want a cozy bowl of something delicious after work, this recipe delivers.

It’s become a go-to in my kitchen, and I hope it earns a spot in yours too.

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