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Garlic Butter Linguine with Cheesy Beef and Italian Sausage

A cozy, flavor-packed dinner featuring linguine tossed in a rich garlic butter sauce with cheesy ground beef and Italian sausage—perfect for busy weeknights or family meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 lb linguine pasta
For the Meat and Veggies
  • 1 lb ground beef
  • 1 lb Italian sausage casings removed
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 10 oz frozen spinach thawed and squeezed dry
For the Sauce
  • 2 tbsp olive oil for sautéing
  • 4 tbsp unsalted butter for sauce base
  • 0.25 cup all-purpose flour to thicken sauce
  • 3 cups whole milk
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 2 tbsp Cajun seasoning
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • salt and black pepper to taste

Equipment

  • Large Pot
  • Large Skillet
  • Saucepan
  • Spoon

Method
 

  1. Step 1: Bring a large pot of salted water to a boil. Cook the linguine until al dente. Before draining, reserve ½ cup of pasta water. Drain and set aside.
  2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking apart with a spoon. Cook until browned and cooked through. Drain excess grease if needed.
  3. Step 3: Add chopped onion to the skillet with the meat. Cook until softened and golden, about 5 minutes. Stir in minced garlic and cook until fragrant. Add thawed spinach and cook until warmed through.
  4. Step 4: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook about 1 minute to form a roux. Slowly whisk in whole milk and chicken broth, stirring constantly. Simmer until thickened, about 5–7 minutes.
  5. Step 5: Reduce heat to low and stir in heavy cream, Parmesan, and mozzarella until melted and smooth. Season with Cajun seasoning, Italian seasoning, smoked paprika, salt, and black pepper. Stir well.
  6. Step 6: Add cooked linguine and meat mixture into the sauce. Toss gently to coat. Loosen sauce with reserved pasta water if needed.
  7. Step 7: Serve immediately, optionally paired with garlic bread or a green salad.

Notes

Protein swaps: ground turkey or chicken sausage. Cheese variations: sharp cheddar or provolone. Add mushrooms or bell peppers with onions for extra veggies. Spice it up with red pepper flakes or Creole blend. Fresh herbs like basil or parsley add brightness. Store leftovers in fridge up to 3 days or freeze up to 2 months.