Creamy Garlic Butter Beef Penne with Sausage and Spinach

When it comes to comfort food, I always find myself turning to a big skillet of creamy pasta. There’s just something about a rich, savory sauce wrapped around tender noodles that feels like a warm hug after a long day. And this Creamy Garlic Butter Beef Penne with Sausage and Spinach? It’s exactly that—and more.

This dish checks all the boxes: it’s bold, hearty, packed with flavor, and comes together in just one pan (hello, fewer dishes!). You get the depth of two kinds of meat—ground beef and Italian sausage—plus a creamy garlic butter sauce that’s downright irresistible. Oh, and there’s spinach in there too, so you can feel a little extra good about going back for seconds (or thirds—I won’t judge).

I actually first threw this recipe together on a rainy weeknight when I needed something cozy, fast, and made with what I had in the fridge. Since then, it’s become a regular part of our dinner rotation, and every time I make it, someone always asks for the recipe. So here it is—my go-to, flavor-loaded creamy penne pasta recipe, perfect for when you need a little extra comfort on your plate.

Ingredients You’ll Need

• 1 tablespoon olive oil

• 1 tablespoon butter

• ½ pound ground beef

• ½ pound Italian sausage, casings removed

• 1 small yellow onion, diced

• 4 garlic cloves, minced

• 1 teaspoon Italian seasoning

• ½ teaspoon crushed red pepper flakes (optional)

• Salt and black pepper to taste

• 10 oz penne pasta

• 2 cups chicken or beef broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• 2 cups fresh spinach

STEP-BY-STEP INSTRUCTIONS

Step 1: Brown the Meat

Start by grabbing a large skillet or deep sauté pan—this is your one-pan wonder. Heat up your olive oil and butter over medium heat until the butter melts and starts to bubble just a bit.

Toss in the ground beef and Italian sausage. Break it up with a wooden spoon as it cooks—you want it in bite-sized crumbles. Cook until the meat is fully browned and cooked through. If there’s excess fat in the pan, go ahead and drain it off (you want richness, not grease).

Step 2: Sauté the Onion and Garlic

Once the meat is cooked and your kitchen smells amazing, it’s time to build even more flavor. Add the diced yellow onion right into the pan and cook for 3 to 4 minutes, or until the onion becomes soft and slightly translucent.

Next comes the garlic, Italian seasoning, and crushed red pepper flakes (if you like a little heat). Season everything with a pinch of salt and black pepper to taste. Stir it all together and let the garlic cook for about a minute—just until it’s fragrant. Don’t let it brown!

Now that your kitchen smells like pure comfort and the beef and sausage mixture is sizzling with garlic and onion goodness, it’s time to move on to the part that takes this dish from good to downright irresistible—the pasta and that creamy garlic butter sauce. This is where it all comes together in one cozy, flavor-packed pan.

I love this part of the recipe because it’s so hands-off. After a bit of stirring and simmering, you’re rewarded with a creamy, cheesy, rich pasta dish that tastes like something you’d get at a restaurant, but with ingredients you probably already have in your pantry and fridge.

Step 3: Add the Pasta and Liquids

Now it’s time to bring everything together. Stir in your uncooked penne pasta, then pour in the chicken or beef broth and heavy cream. Give everything a good stir so the pasta is evenly distributed and covered with liquid.

Turn the heat up just a bit to bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to a low simmer. Cover the skillet with a lid and let it cook for about 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.

You’ll know it’s ready when the pasta is tender and most of the liquid has been absorbed into the sauce. Don’t worry if it looks a little thin at first—once we add the cheese and spinach, it’ll thicken up beautifully.

Step 4: Stir in Parmesan and Spinach

Once your pasta is cooked and the sauce is looking creamy and rich, it’s time to add in the Parmesan cheese and fresh spinach.

Stir them in gently and cook for another 2 to 3 minutes. The cheese will melt into the sauce, adding a salty, nutty richness, and the spinach will wilt down into the pasta, adding a fresh pop of green that balances out the creaminess perfectly.

Step 5: Let It Rest Before Serving

This last step is often overlooked, but it makes a big difference. Remove the skillet from the heat and let the pasta sit for a few minutes before serving. During this time, the sauce will thicken up just a bit more, and all those flavors will meld together.

You’ll end up with a glossy, creamy garlic butter sauce coating every bite of pasta and meat. Trust me, it’s worth the short wait.

Tips, Tricks & Tasty Variations

Here are a few quick ideas if you’re feeling creative or want to adjust based on what you have in the fridge:

• Swap the Meat: You can absolutely use all ground beef or all sausage if you don’t have both. Turkey sausage works great too for a leaner option.

• Make It Spicy: Love a little kick? Add more crushed red pepper flakes, or even a dash of hot sauce in the sauce while it simmers.

• More Veggies, Please: Feel free to throw in sliced mushrooms, sun-dried tomatoes, or even roasted red peppers. They add great depth and extra nutrition.

• Thin It Out: If the sauce gets a little too thick for your liking, stir in a splash of extra broth or a bit of reserved pasta water right before serving.

• Make Ahead & Reheat Like a Pro: This dish reheats well, especially if you stir in a little cream or milk when warming it up. It brings back that silky texture like it was just made.