Garlic Butter Linguine Delight (Print)
Creamy garlic butter linguine with cheesy beef, sausage, and spinach. A hearty and flavorful dish.
# Ingredients:
→ Pasta
01 -
1 lb linguine pasta
→ Meat
02 -
1 lb ground beef
03 -
1 lb Italian sausage, casings removed
→ Vegetables
04 -
1 large onion, chopped
05 -
4 cloves garlic, minced
06 -
10 oz frozen spinach, thawed and squeezed very dry
→ Dairy
07 -
4 tbsp unsalted butter
08 -
3 cups whole milk
09 -
1 cup heavy cream
10 -
1 cup freshly grated Parmesan cheese
11 -
1 cup shredded mozzarella cheese
→ Pantry Staples
12 -
2 tbsp olive oil
13 -
¼ cup all-purpose flour
14 -
1 cup low-sodium chicken broth
15 -
2 tbsp Cajun seasoning
16 -
1 tbsp Italian seasoning
17 -
1 tsp smoked paprika
18 -
Salt and black pepper to taste
# Directions:
01 -
Bring a large pot of generously salted water to a boil. Add the linguine and cook until tender with a slight bite in the center. Before draining, reserve about ½ cup of the starchy pasta water. Drain and set aside.
02 -
Heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef and Italian sausage, breaking the meat apart with a spoon as it cooks. Continue cooking until both meats are browned and fully cooked through with some slightly crispy bits. Drain excess grease if needed.
03 -
Stir in the chopped onion and cook until softened and lightly golden, about 3 to 4 minutes. Add the minced garlic and cook briefly until fragrant. Mix in the thawed and squeezed spinach, stirring until evenly distributed and heated through. Transfer the entire meat and vegetable mixture to a large bowl and set aside.
04 -
In a separate saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute to form a smooth paste without any lumps. Gradually pour in the whole milk and chicken broth while whisking continuously to prevent lumps from forming. Let the mixture simmer gently until it thickens enough to coat the back of a spoon, about 5 minutes.
05 -
Reduce the heat to low and stir in the heavy cream. Add the Parmesan and mozzarella cheeses, stirring steadily until both cheeses are fully melted and the sauce is smooth. Sprinkle in the Cajun seasoning, Italian seasoning, smoked paprika, salt, and black pepper. Continue stirring until the sauce becomes creamy, glossy, and deeply flavorful.
06 -
Add the cooked linguine and the reserved meat and spinach mixture to the cheese sauce. Toss gently with tongs until every strand is coated and the meat is evenly distributed throughout. If the sauce feels too thick, stir in a small amount of the reserved pasta water until it reaches your desired consistency. Serve hot with extra Parmesan or a sprinkle of fresh parsley if desired.