This beef and sausage bowtie pasta brings ground beef, Italian sausage, and spinach together in a garlic butter cream sauce that coats every twist of pasta.
It is a full skillet dinner for a crowd, and it comes together in about forty five minutes. The sauce starts with a quick roux, so it turns thick and glossy without any canned soup.
Table of Contents
Why This Beef and Sausage Bowtie Pasta Recipe Works
Two meats give the sauce a deep savory base, since the sausage brings herbs and spice while the beef keeps the flavor round and mild.
A butter and flour roux thickens the milk and broth into a smooth sauce that clings to bowtie pasta, and the cream and cheese finish it with richness.
Spinach adds color and a little freshness, while a spoonful of Cajun seasoning gives gentle warmth without making the dish spicy.
Ingredients for Beef and Sausage Bowtie Pasta
- For the pasta and meat: 1 pound bowtie pasta, 1 pound ground beef, 1 pound Italian sausage with casings removed, 1 large onion, 4 cloves garlic, 10 ounces thawed frozen spinach, and 1 tablespoon olive oil.
- For the sauce: 4 tablespoons butter, 1/4 cup all purpose flour, 3 cups whole milk, 1 cup low sodium chicken broth, and 1 cup heavy cream.
- For the finish: 1 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1 tablespoon Cajun seasoning, 1 tablespoon Italian seasoning, 1 teaspoon smoked paprika, and a pinch of black pepper.
Bowtie pasta. The pinched centers hold sauce in the folds, and the ridges catch bits of meat and spinach.
Italian sausage. Remove the casings so the meat crumbles into small pieces and seasons the whole skillet.
Frozen spinach. Thaw it fully and squeeze out the water, otherwise the sauce turns thin.
Whole milk and cream. Milk builds the body of the sauce, and the cream adds a silky finish.
Cajun seasoning. Blends vary in salt, so start with one tablespoon and add more only after tasting.
How to Make Beef and Sausage Bowtie Pasta
1. Boil the pasta Cook the bowtie pasta in a large pot of salted water until just tender according to the package. Drain well and set it aside.
2. Brown the meats Heat the olive oil in a large skillet over medium high heat. Add the beef and sausage and break them up with a spoon. Cook eight to ten minutes until no pink remains and the beef reaches 160 degrees F, then drain the fat.
3. Cook the vegetables Stir the chopped onion into the skillet and cook five minutes until soft. Add the garlic for one minute, then fold in the spinach until warmed through. Remove the pan from the heat.
4. Make the roux Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for one minute so the raw taste disappears.
5. Build the sauce Slowly whisk in the milk and broth until smooth. Simmer gently for five to seven minutes until the sauce coats the back of a spoon.
6. Add cheese and seasoning Stir in the cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika until the cheese melts. Add the pepper and a splash of milk if it feels too thick.
7. Toss everything together Pour the sauce over the meat mixture, add the pasta, and stir until every piece is coated. Rest on low heat for two minutes so the sauce settles.
How to Serve Beef and Sausage Bowtie Pasta
Serve this pasta hot with a crisp Italian house salad and warm garlic cheese rolls for scooping up extra sauce. A side of air fryer asparagus adds a fresh green bite, and a pitcher of fresh peach lemonade keeps the table cool. Add extra Parmesan and chopped parsley at the table.
How to Store and Reheat Beef and Sausage Bowtie Pasta
Cool leftovers within two hours, then keep them in a covered container in the refrigerator for up to three days. Reheat single portions in a skillet over low heat with a splash of milk until the pasta reaches 165 degrees F. Do not freeze this dish, because the cream sauce turns grainy after thawing.
Tips and Variations for Beef and Sausage Bowtie Pasta
Save pasta water. Keep half a cup of the cooking water to loosen the sauce if it thickens while it rests.
Drain the fat. Pour off the grease after browning so the sauce stays creamy instead of oily.
Whisk steadily. Add the milk a little at a time so the roux stays smooth and lump free.
Add heat. Increase the Cajun seasoning or add red pepper flakes for a spicier plate.
Swap the pasta. Rotini, penne, or shells work well because they also hold the sauce.
Flag the allergens. This dish contains milk and wheat, and the pasta or sausage may include soy or egg, so check labels.
Handle meat safely. Cook the beef and sausage to 160 degrees F and wash hands and tools after touching raw meat.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for cooling and reheating times.
Frequently Asked Questions About Beef and Sausage Bowtie Pasta
Can I make beef and sausage bowtie pasta ahead of time?
Yes. Cook it fully, cool it quickly, and refrigerate it in a covered container. Reheat gently with a splash of milk to loosen the sauce.
How do I keep beef and sausage bowtie pasta from turning dry?
Stop cooking the pasta just before it is tender, because it keeps absorbing sauce as it rests. Add a little milk when reheating.
What can I use instead of heavy cream in beef and sausage bowtie pasta?
Half and half works well and makes the sauce a little lighter, though it will be slightly thinner.
Can I use fresh spinach?
Yes. Use about eight ounces, chop it, and stir it into the hot skillet until it wilts completely.
Is this dish very spicy?
No. One tablespoon of Cajun seasoning gives mild warmth, and you can leave it out for a family friendly version.
Creamy Garlic Butter Beef Bowtie Pasta with Italian Sausage and Spinach
Equipment
- Large skillet
- Large pot
- Saucepan
Ingredients
Main Ingredients
- 16 oz bowtie pasta
- 16 oz ground beef 80 percent lean
- 16 oz Italian sausage casings removed
- 1 large onion finely chopped
- 4 cloves garlic minced
- 10 oz frozen chopped spinach thawed and squeezed dry
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- ¼ cup all purpose flour
- 3 cup whole milk
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp Cajun seasoning adjust for heat
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 1 pinch black pepper
Instructions
Cooking
- Boil pasta. Cook the bowtie pasta until just tender, then drain and set aside.
- Brown meats. Cook the beef and sausage in the hot oil over medium high heat for 8 to 10 minutes until the beef reaches 160 degrees F, then drain the fat.
- Soften onion. Cook the onion for 5 minutes, add the garlic for 1 minute, then stir in the spinach.
- Make the sauce. Melt the butter in a saucepan, whisk in the flour for 1 minute, then whisk in the milk and broth and simmer 5 to 7 minutes until thick.
- Add cheese. Stir in the cream, Parmesan, mozzarella, and all seasonings until smooth.
- Combine. Pour the sauce over the meat, add the pasta, and toss over low heat for 2 minutes.
