Creamy Garlic Butter Beef Penne with Sausage and Spinach

Total Time: 40 minutes (Prep: 15 minutes | Cook: 25 minutes)
Difficulty: Easy to Medium
Yield: 6 generous servings

This Creamy Garlic Butter Beef Penne is a one-pan, decadent pasta dish that feels like a hug in a bowl. It combines the rich, savory depth of ground beef and Italian sausage with a velvety, garlic-infused cream sauce, all tossed with tender penne and fresh spinach. It’s a restaurant-quality meal that comes together in under an hour, delivering maximum comfort and flavor with minimal cleanup. Perfect for a family dinner that impresses or a cozy meal prep solution for the week.

Ingredients

For the Pasta:

1 pound (450g) penne pasta
1 tablespoon kosher salt (for pasta water)
1 tablespoon olive oil

For the Meat & Sauce:

1 tablespoon olive oil
1 pound (450g) lean ground beef (85/15 or 90/10)
½ pound (225g) mild Italian sausage, casings removed
1 medium yellow onion, finely diced
6-8 large garlic cloves, minced (about 2 tablespoons)
½ teaspoon red pepper flakes (optional, adjust to taste)
1 cup (240ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc) or substitute with low-sodium beef broth
2 cups (480ml) heavy cream, at room temperature
1 cup (240ml) low-sodium beef broth
5 ounces (140g) fresh baby spinach, roughly chopped
1 cup (100g) freshly grated Parmesan cheese, plus more for serving
¼ cup (15g) fresh parsley, finely chopped, plus more for garnish

For the Garlic Butter Finish:

4 tablespoons (½ stick / 57g) unsalted butter
3 garlic cloves, thinly sliced
1 teaspoon dried Italian seasoning

For Seasoning:

1 ½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon dried oregano

Equipment

Large pot or Dutch oven
Large skillet or high-sided sauté pan (at least 12-inch / 30cm)
Wooden spoon or spatula
Tongs
Measuring cups and spoons
Cheese grater

Instructions

Step 1: Cook the Pasta (Time: 12 minutes | Intensity: Low)

Boil Water: Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt and 1 tablespoon of olive oil.
Cook Penne: Add the penne pasta to the boiling water. Cook according to package directions for al dente (usually 10-12 minutes). Reserve 1 cup of the starchy pasta water before draining. This liquid gold will help adjust the sauce consistency later.
Drain: Drain the pasta in a colander and set aside. Do not rinse.

Why Al Dente? The pasta will continue to cook slightly when tossed in the hot sauce, so starting al dente prevents it from becoming mushy.

Step 2: Brown the Meat (Time: 10 minutes | Intensity: Medium)

Heat Pan: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Cook Meat: Add the ground beef and Italian sausage. Use your spatula to break the meat into small crumbles. Season with 1 teaspoon of kosher salt, ½ teaspoon black pepper, and the dried oregano. Cook for 7-8 minutes, without stirring too often, to allow a deep, flavorful fond (browned bits) to develop on the bottom of the pan.
Remove Meat: Once the meat is cooked through and nicely browned, use a slotted spoon to transfer it to a bowl, leaving the rendered fat in the pan.

Intensity Note: This is the flavor-building stage. Getting a good sear on the meat is crucial for developing the sauce’s savory base.

Step 3: Build the Aromatic Base (Time: 5 minutes | Intensity: Medium)

Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the pan with the meat drippings. Cook for 3-4 minutes until softened and translucent.
Add Garlic & Spice: Add the minced garlic and red pepper flakes (if using). Cook, stirring constantly, for 1 minute until incredibly fragrant. Do not let the garlic burn.
Deglaze: Pour in the white wine (or beef broth). Use your wooden spoon to vigorously scrape up all the browned fond from the bottom of the pan. Let the liquid simmer for 2-3 minutes until reduced by about half. This step is non-negotiable—it dissolves all that flavor-packed fond into your sauce.

Step 4: Create the Cream Sauce (Time: 8 minutes | Intensity: Medium)

Combine Liquids: Pour in the heavy cream and beef broth. Stir to combine and bring the mixture to a gentle simmer (do not boil rapidly).
Thicken: Let the sauce simmer for 5-6 minutes, stirring occasionally, until it thickens enough to lightly coat the back of a spoon.
Add Greens & Cheese: Add the chopped spinach to the simmering sauce and stir until wilted, about 1-2 minutes. Reduce heat to low.
Finish with Cheese: Gradually whisk in the 1 cup of grated Parmesan cheese until fully melted and incorporated into a smooth, creamy sauce. Taste and adjust seasoning with the remaining salt and pepper.

Step 5: The Garlic Butter Finish & Final Toss (Time: 5 minutes | Intensity: Low)

Infuse Butter: While the sauce simmers, make the finishing garlic butter. In a small saucepan or microwave-safe bowl, melt the 4 tablespoons of butter. Add the thinly sliced garlic and Italian seasoning. Cook over low heat (or microwave in 15-second bursts) for 1-2 minutes until the garlic is fragrant and just starting to turn golden.
Combine Everything: Add the drained pasta and reserved browned meat to the creamy spinach sauce. Pour the garlic butter over everything. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, add the reserved pasta water, ¼ cup at a time, until your desired consistency is reached.
Final Touch: Stir in the ¼ cup of fresh parsley.

Nutritional Information (Per serving, based on 6 servings)

Calories: ~875 kcal
Total Fat: 54g
- Saturated Fat: 28g
Cholesterol: 185mg
Sodium: 1120mg
Total Carbohydrates: 62g
- Dietary Fiber: 4g
- Sugars: 6g
Protein: 36g

Note: Nutritional information is an estimate. Values can vary based on specific ingredients (e.g., leanness of beef, brand of sausage, type of cream).

The Last Forkful: Serving, Storage & Pro-Tips

Serving Suggestion:
Serve this pasta immediately, while hot and creamy. Garnish each bowl with an extra sprinkle of fresh parsley and a generous dusting of freshly grated Parmesan cheese. A side of warm, crusty garlic bread or a simple arugula salad with lemon vinaigrette are perfect accompaniments to balance the richness.

Storage & Reheating Instructions:
This dish stores and reheats remarkably well, making it excellent for meal prep.

Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
Freezer: For longer storage, freeze in portioned containers for up to 3 months. Note that the cream sauce may separate slightly upon thawing but will come back together with gentle reheating.
How to Reheat: The key is low and slow to prevent the sauce from breaking. Reheat on the stovetop over medium-low heat, adding a splash of broth, milk, or water to loosen the sauce. Stir frequently until heated through. Alternatively, microwave in 60-second intervals, stirring between each, adding a teaspoon of water if needed.

Chef’s Wisdom & Variations:

The Meat Duo: The combination of ground beef and Italian sausage is magic—the beef provides savoriness, and the sausage adds fat, herbs, and a slight fennel spice. For a lighter version, use all Italian turkey sausage.
Cream Confidence: To prevent curdling, ensure your cream is at room temperature before adding it to the simmering liquid, and avoid bringing the sauce to a hard boil once the cream is added.
Wine vs. Broth: The white wine adds a crucial brightness and acidity that cuts the richness. If you prefer not to cook with wine, beef broth works, but consider adding a tablespoon of fresh lemon juice at the end to mimic that acidity.
Spinach Power: The spinach wilts down dramatically. Don’t be afraid to pack it in—it’s an easy way to add nutrients and color.
Pasta Shape Swap: While penne is ideal for holding the chunky sauce, rigatoni, fusilli, or farfalle are excellent substitutes.

This dish is a masterclass in building layers of flavor quickly. From the deep browning of the meat to the aromatic garlic butter finish, each step is intentional, resulting in a pasta that’s far greater than the sum of its parts. Comfort food doesn’t get more satisfying—or easier to make—than this.