Pin it
Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce has become my go-to comfort dinner whenever the family craves something rich and satisfying. It is creamy and cheesy with just the right kick of spice and perfectly sauced pasta. There is nothing like the aroma of garlic butter and herbs when this dish hits the table.
The first time I whipped this up it vanished before I could get a second helping. Now this is a frequent request whenever comfort is on the menu and my kids barely notice the spinach.
Ingredients
- Rigatoni pasta: for the signature hearty texture that holds all the sauce
- Ground beef: for deep beefy flavor and satisfying bites
- Italian sausage: choose one with plenty of fennel for boldness
- Large onion: brings natural sweetness and depth to the sauce
- Garlic cloves: mince fresh for stronger aroma and taste
- Frozen spinach: provides nutrients and balances richness best if squeezed dry
- Olive oil: for sautéing and a silky base
- Unsalted butter: forms the heart of that creamy sauce
- All purpose flour: thickens the sauce for clinging to every noodle
- Whole milk: gives body to the roux and extra creaminess
- Chicken broth: lightens the sauce so it is not too heavy opt for low sodium
- Heavy cream: creates that luxurious finish every creamy pasta needs
- Grated Parmesan cheese: salty and nutty for deep flavor
- Shredded mozzarella cheese: for those gooey cheese pulls
- Salt and black pepper: to balance and brighten all flavors use kosher salt if possible
- Cajun seasoning: adds heat and a bold kick
- Italian seasoning: a classic blend for herby notes
- Smoked paprika: introduces warmth and gentle smokiness
Step-by-Step Instructions
- Cook the Rigatoni:
- Bring a large pot of well salted water to a rolling boil. Add rigatoni and stir occasionally to prevent sticking. Cook until the pasta is just al dente which is usually around 12 minutes. Drain thoroughly and set aside in a bowl to prevent overcooking in the pot.
- Brown the Meats:
- Heat olive oil in a heavy skillet over medium high heat until shimmering. Add ground beef and Italian sausage breaking both up with a wooden spoon. Stir and cook until both are well browned and there is no pink left. This step builds the base of meaty flavor. Drain any visible fat to avoid greasy sauce.
- Build the Veggie Flavors:
- Add chopped onion to the skillet with the meat. Sauté for about 5 minutes until the onion softens and begins to turn translucent. Stir in the minced garlic and cook just one minute so it becomes fragrant and does not burn. Add thawed squeezed spinach and stir until everything is evenly combined and the spinach is warmed through.
- Prepare the Garlic Butter Roux:
- In a separate saucepan melt the butter gently over medium heat. Sprinkle in the flour and whisk constantly for a minute to form a creamy roux that will thicken the final sauce. Make sure there are no lumps and the mixture is slightly golden but not browned.
- Make the Cream Sauce:
- Slowly pour the milk and chicken broth into the roux whisking constantly to prevent clumps. Let the mixture simmer on medium heat for five to seven minutes as it thickens. Stir often to keep it smooth. When you reach the right consistency the sauce should coat the back of your spoon.
- Finish and Combine:
- Reduce heat to low and melt in heavy cream Parmesan and mozzarella. Add all the seasonings. Whisk until you have a velvety cheesy sauce. Season with extra salt and pepper as needed. Toss in the cooked rigatoni and the meat spinach mixture. Fold everything together gently until each noodle is fully coated and piping hot.
Pin it
Once I discovered smoked paprika was the secret to a gentle smoky undertone I never leave it out. The way my family’s eyes light up when I serve up a bubbling hot dish will always be one of my happiest kitchen memories.
Storage Tips
Let leftovers cool before transferring to airtight containers. This dish will keep in the fridge for up to three days. For longer storage freeze in portions and reheat gently with extra milk or cream to revive the sauce’s creamy texture. I always portion out lunch servings to make reheating a breeze.
Ingredient Substitutions
Ground turkey or chicken can be used instead of beef for a lighter feel. Substitute kale or chard for spinach if you want a different green. Gluten free rigatoni works too. If you are out of Parmesan try Pecorino Romano for a sharper flavor profile. Make sure to use a good melting mozzarella for best results.
Serving Suggestions
Top with chopped parsley and extra cheese for a classic finish. Pair with a crisp green salad and some crusty bread to soak up the sauce. Sometimes I add roasted cherry tomatoes or a sprinkle of chili flakes for an extra pop of color and heat.
Pin it
Cultural and Historical Context
This dish combines elements of classic Italian American comfort cooking rich in both cheese and pasta. The use of sausage and Cajun seasoning hints at Italian immigrant influence meeting American pantry staples. Garlic butter sauces have a long tradition as the base for decadent pastas in family style feasts.
Frequently Asked Questions
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach works well. Sauté it briefly to wilt, then squeeze out any excess moisture before adding.
- → What if I don't have Cajun seasoning?
You can substitute with a mix of smoked paprika, garlic powder, and a pinch of cayenne to mimic the flavor profile.
- → How can I make the dish less rich?
Use half-and-half instead of heavy cream, or reduce the cheese amounts for a lighter sauce.
- → Which pasta shapes can substitute rigatoni?
Penne, ziti, or large shells hold the sauce and fillings well as alternatives to rigatoni.
- → Can this dish be made ahead of time?
Yes, assemble and refrigerate before baking or reheating. Add a splash of broth if the sauce thickens too much.