1 lb bowtie pasta

1 lb Italian sausage (sweet or spicy, casings removed)

1 lb ground beef

4 cups fresh spinach

4 cloves garlic, minced

4 tbsp butter

2 cups heavy cream

1 cup Parmesan cheese, grated

2 tbsp olive oil

Salt, to taste

Black pepper, to taste

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Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, reserving 1 cup pasta water, then drain and set aside.
In a large skillet over medium-high heat, add olive oil. Cook Italian sausage and ground beef until browned and fully cooked, breaking up meat into small crumbles. Transfer to a plate and set aside.
In the same skillet, melt butter. Add minced garlic and sauté until fragrant, about 30 seconds. Add fresh spinach and cook until just wilted.
Pour in heavy cream and stir to combine. Let simmer for 2-3 minutes to slightly thicken.
Return cooked meat to the skillet and stir to coat in the sauce. Add pasta and toss together. If sauce is too thick, add a splash of reserved pasta water.
Stir in Parmesan cheese, season with salt and pepper, and serve immediately.

Swap bowtie pasta for penne, rigatoni, or fettuccine.

Use turkey or chicken sausage for a lighter alternative.

Add mushrooms, sun-dried tomatoes, or roasted red peppers for extra flavor.

Make it spicy by using hot Italian sausage and red pepper flakes.

Substitute heavy cream with half-and-half or coconut milk for a lighter sauce.