CheesyGarlicButter Linguine w/Beef Sausage Spinach
Ingredients
1 pound linguine pasta
1 pound ground beef
1 pound Italian sausage (casings removed)
1 large onion, chopped
4 cloves garlic, minced
10 ounces frozen spinach, thawed and squeezed dry
2 tablespoons olive oil
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons Cajun seasoning
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
Salt and black pepper, to taste
Directions
Bring a large pot of salted water to a boil. Cook the linguine until al dente, about 10–11 minutes. Drain and set aside.
Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Add the ground beef and Italian sausage, breaking them up as they cook. Sauté until browned and fully cooked. Drain excess grease.
Add the chopped onion and cook for 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant. Add the spinach and cook until heated through, about 2–3 minutes.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and chicken broth, stirring constantly until the sauce thickens, about 5–7 minutes.
Reduce the heat to low and stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and pepper. Stir until the cheeses are melted and the sauce is smooth and creamy.
Add the cooked linguine to the sauce along with the beef, sausage, and spinach mixture. Toss everything together until the linguine is fully coated in the rich, garlicky cheese sauce.
Serve hot with a sprinkle of extra Parmesan or chopped fresh parsley.
This Cheesy Garlic Butter Linguine with Beef Sausage and Spinach combines rich, savory flavors with a creamy, cheesy sauce that is both satisfying and indulgent. Linguine pasta, cooked al dente, provides the perfect base to soak up the luscious garlic butter sauce made from a roux of butter and flour, then enriched with whole milk, chicken broth, and heavy cream. The sauce is further enhanced with generous amounts of Parmesan and mozzarella cheese, creating a smooth and creamy texture. The blend of ground beef and Italian sausage adds a robust, meaty depth, balanced by the freshness and nutritional benefits of spinach. Garlic and onion bring aromatic layers, while Cajun seasoning, Italian herbs, and smoked paprika add complexity and a subtle kick that elevates the dish beyond a classic pasta. For optimal flavor, ensure the spinach is properly thawed and squeezed dry to avoid excess moisture that could thin the sauce. Cooking the meat mixture thoroughly and draining excess grease ensures a cleaner, richer taste. The use of both Parmesan and mozzarella cheeses creates a blend of sharpness and meltiness, resulting in a luscious sauce that clings beautifully to every strand of linguine. This dish is versatile and can be served as a main course for family dinners or special occasions. To vary the flavor, you can add crushed red pepper flakes for extra heat or swap the spinach for kale or Swiss chard. For those wanting a lighter option, substitute whole milk and heavy cream with half-and-half or evaporated milk, though this may slightly alter the texture. Pair the pasta with a fresh green salad or crusty bread to complete a balanced meal. This recipe captures the essence of Italian comfort food with a rich, cheesy twist and can easily be adapted to suit personal spice preferences or ingredient availability.