Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and drain it really well—squeeze out as much moisture as you can with a clean kitchen towel or paper towels. Too much water will thin out the sauce, and we don’t want that. I’d use about 1 cup of frozen spinach for this recipe.

How can I make this dish spicier?

Oh, I love this question! Swap the Italian sausage for a spicy version, or add a pinch (or three) of red pepper flakes when you’re cooking the garlic. If you’re feeling bold, a dash of hot sauce in the cream sauce works wonders too. Just taste as you go—spice levels are personal!

Can I make this ahead of time?

You sure can! Cook everything except the spinach, then store it in the fridge for up to 24 hours. When you’re ready to serve, gently reheat it on the stove, adding the spinach at the last minute to wilt. The flavors actually deepen overnight, so it’s great for meal prep.

What if I don’t have heavy cream?

In a pinch, you can use half-and-half or even whole milk, but the sauce won’t be quite as rich. To thicken it up, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce while it simmers. It’s not quite the same, but it’ll do in a bind!

Can I make this gluten-free?

Totally! Just use your favorite gluten-free penne—I’ve had great results with brown rice or chickpea pasta. Cook it al dente, and you’re good to go. The rest of the ingredients are naturally gluten-free, so no other swaps needed.

Creamy Garlic Butter Beef Penne With Sausage and Spinach

Description

A rich and flavorful pasta dish combining tender beef, savory sausage, and fresh spinach in a creamy garlic butter sauce.

Ingredients

8 oz penne pasta
1/2 lb ground beef
1/2 lb Italian sausage
2 cups fresh spinach
3 cloves garlic, minced
1/4 cup butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper

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Instructions

Cook penne pasta according to package instructions.
Brown ground beef and sausage in a pan over medium heat.
Add minced garlic and cook for 1 minute.
Stir in spinach and cook until wilted.
Reduce heat and add butter, heavy cream, Parmesan, salt, and pepper.
Mix until sauce thickens.
Toss cooked pasta with sauce and serve.

Notes

Use fresh spinach for best texture.
Adjust salt and pepper to taste.
Add red pepper flakes for extra heat.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Main Course
Method: Stovetop
Cuisine: Italian-American