Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter

Introduction

When life gets busy and cravings kick in, few meals satisfy like a warm bowl of cheesy rigatoni loaded with beef, Italian sausage, and smothered in a garlic butter sauce. This recipe is more than just a dinner; it’s a comforting hug on a plate. Perfect for hectic weeknights or when you’re feeding a hungry crowd, this pasta delivers flavor, richness, and just enough indulgence to make you feel like you’ve cooked something truly special.

From the creaminess of melted cheese to the bold spices in Italian sausage, every bite is loaded with texture and taste. And with a few pantry staples and a little technique, you’ll master this cheesy pasta masterpiece in no time. Whether you’re new in the kitchen or a home cook looking for your next hit, this guide has got you covered.

Let’s kick things off by understanding what makes this dish so drool-worthy

Table of Contents

Ingredients for Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

Creating this cheesy beef and Italian sausage rigatoni in garlic butter sauce doesn’t require anything fancy—just a solid lineup of flavorful, everyday ingredients. Together, they form the foundation of a dish that tastes like it simmered for hours, even if it only took 30 minutes.

Pantry and Fridge Essentials

Here’s what you’ll need to bring this creamy comfort meal to life:

Rigatoni Pasta

The star of the show. Rigatoni’s ridges and tube shape are made to hold thick sauces—like our garlic butter one. You can also substitute penne or ziti, but rigatoni offers the best bite and sauce capture.

Ground Beef

Adds a deep, hearty flavor that complements the creamy sauce. Use lean (80–85%) ground beef for the right balance of fat and flavor.

Italian Sausage (casings removed)

Whether you go mild or spicy, Italian sausage brings herbs and a bold kick to the table. Together with the beef, it turns this into a meat lover’s dream.

Onion and Garlic

No aromatic duo beats onion and freshly minced garlic. The base of every great pasta sauce, they infuse every bite with irresistible depth.

Frozen Spinach (thawed and drained)

It adds color, nutrients, and a slight earthy touch without overpowering the dish. Pro tip: Squeeze it dry—you don’t want a watery sauce.

Olive Oil & Unsalted Butter

You’ll sauté the meat and veggies in olive oil, and build your roux with butter. This combo sets the stage for the luscious garlic butter sauce.

All-Purpose Flour

Used to make the roux. It helps thicken the sauce so it clings to the rigatoni like a dream.

Whole Milk, Chicken Broth, and Heavy Cream

These three work together to make the garlic butter sauce silky, rich, and full-bodied. If you’re watching calories, you can sub in half-and-half—but for best results, go full cream.

Cheeses: Parmesan & Mozzarella

Parmesan gives the sauce a nutty, salty edge, while mozzarella adds that melty, cheesy stretch. It’s a combo that delivers pure indulgence.

Seasonings:

Cajun seasoning: A smoky, spicy layer that brings the flavor up a notch.
Italian seasoning: Dried herbs like oregano and basil give it that classic Italian comfort food feel.
Smoked paprika: Adds depth and warmth.
Salt and pepper: Don’t forget to season as you go!

Smart Ingredient Substitutions and Easy Swaps

Out of something or cooking for dietary needs? No problem. Here’s how to keep it flexible and still delicious:

Gluten-Free Pasta Options

Swap rigatoni with any gluten-free tubular pasta. Just watch the cooking time—they tend to overcook faster.

Lighter Protein Picks

For a leaner dish, use ground turkey or chicken sausage. You’ll still get great flavor with less fat and fewer calories.

Dairy-Free or Vegan Alternatives

Try oat or almond milk, plant-based cream, and vegan butter. Nutritional yeast or dairy-free Parmesan-style shreds work well too.

Cheese Upgrades

Want extra oomph? Use smoked Gouda or sharp cheddar for added complexity. Or, add cream cheese to boost the richness.

Step-by-Step: How to Make Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

Cooking this cheesy, meaty rigatoni dish is easier than you’d think.

You don’t need culinary training or a bunch of gadgets—just a few pots, a skillet, and a good appetite. From boiling pasta to building the garlic butter sauce, we’ll guide you through every single step. Let’s cook!

Cook the Rigatoni to Al Dente Perfection

Start by filling a large pot with water and adding a generous pinch of salt.

Tip: Salting the pasta water helps infuse the noodles with flavor from the inside out. (Why it matters)

Bring the water to a rolling boil.
Add 1 pound of rigatoni pasta.
Stir occasionally to prevent sticking.
Cook until just al dente—usually about 12 minutes.
Drain using a colander and set aside. Don’t rinse!

Brown the Beef and Italian Sausage

In a large, deep skillet or sauté pan:

Heat 2 tablespoons of olive oil over medium-high heat.
Add 1 pound ground beef and 1 pound Italian sausage (casings removed).
Break up the meat using a wooden spoon.
Cook until browned and no longer pink, about 7–8 minutes.
Drain excess grease but leave a little for flavor.

This combo creates a savory meat base that’s both juicy and full of flavor.

Add Onion, Garlic, and Spinach

With the browned meat still in the skillet:

Toss in 1 chopped onion and sauté for 4–5 minutes until translucent.
Add 4 cloves of minced garlic and stir for 1 minute—just until fragrant.
Stir in 10 oz thawed, drained spinach.
Cook for another 2–3 minutes until everything is well mixed and heated through.

At this point, your kitchen will smell incredible.

Make the Garlic Butter Roux

In a separate medium saucepan:

Melt 4 tablespoons of unsalted butter over medium heat.
Whisk in ¼ cup all-purpose flour.
Stir constantly for 1 minute to form a smooth, golden roux.

This step thickens your garlic butter sauce without any lumps. Don’t rush it!

Build the Creamy Garlic Butter Sauce

Now it’s time to bring in the creamy elements:

Slowly whisk in 3 cups of whole milk and 1 cup of chicken broth.
Stir frequently to prevent clumping.
Simmer for 5–7 minutes until slightly thickened.

Lower the heat, then add:

1 cup heavy cream
1 cup shredded mozzarella cheese
1 cup grated Parmesan
2 tablespoons Cajun seasoning
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
Salt and pepper to taste

Keep stirring until the cheeses are fully melted and the sauce is smooth and creamy.

The result? A luscious garlic butter cheese sauce that hugs every bite.

Combine Pasta, Meat, and Sauce

Gently fold the rigatoni and the meat-spinach mixture into the sauce.
Toss until the pasta is thoroughly coated and everything is evenly combined.

Be gentle—you want the rigatoni to hold its shape.

Serve and Garnish

Dish it up while it’s hot!

Spoon into bowls or serve family-style.
Garnish with extra Parmesan cheese or a sprinkle of fresh parsley.

Quick Timeline Recap:

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: About 30–35 minutes
Serves: 6 hungry people (or 4 if they’re really hung)

Easy Variations for Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

One of the best things about cheesy beef and Italian sausage rigatoni in garlic butter sauce is how flexible it is. While the classic version is full of bold flavor and creamy comfort, there’s no rule that says you can’t make it your own.

Whether you’re looking to spice it up, slim it down, or switch things around for dietary reasons, we’ve got delicious tweaks to match your vibe.

Make It Gluten-Free Without Missing the Flavor

If you’re skipping gluten, don’t worry—this pasta dish still works like a charm.

Swap the rigatoni: Use a gluten-free tubular pasta like rice-based penne or chickpea rotini.
Use a gluten-free flour: Almond flour or a gluten-free all-purpose blend works great for thickening the garlic butter sauce.
Double-check your chicken broth and seasonings—they should be labeled gluten-free too.

You’ll still get that creamy, cheesy texture—minus the gluten.

Go Lighter with Leaner Meat and Dairy Options

Craving something a little less indulgent? You can lighten things up while keeping the comfort intact.

Substitute the ground beef with lean ground turkey or ground chicken.
Try chicken sausage instead of traditional Italian sausage—it’s flavorful but lower in fat.
Use half-and-half or evaporated milk instead of heavy cream.
Consider low-fat mozzarella and Parmesan for less richness without sacrificing flavor.

You’ll still end up with a rich, creamy pasta dish—just a bit gentler on the waistline.

Make It Vegetarian (Yes, It’s Possible!)

While meat is the muscle of this dish, you can absolutely make a vegetarian-friendly version.

Replace ground meat and sausage with plant-based crumbles or sautéed mushrooms, which offer a similar umami depth.
Bulk it up with zucchini, bell peppers, or eggplant, sautéed until soft and caramelized.
Use vegetable broth in the sauce instead of chicken broth.
Add a dash of soy sauce or tamari for a bit of meaty flavor—no meat needed.

Kick Up the Heat for Spicy Pasta Lovers

If you’re someone who says “the spicier, the better,” here’s how to bring the heat:

Use hot Italian sausage instead of mild.
Add red pepper flakes or a pinch of cayenne to the sauce.
Toss in a diced jalapeño or two while sautéing the onions and garlic.

You’ll still get the creamy base, but with a fiery little twist.

Cheese Lover’s Twist: Change Up the Cheese Game

If you’re all about cheese (we get it), feel free to mix and match for different flavor profiles.

Smoked Gouda for richness and a little smokiness
Cream cheese for extra creaminess
Fontina or Gruyère for a fancy touch

Or double up on mozzarella for even more gooey goodness.

Sneak In More Veggies for Balance

Spinach is great, but don’t stop there:

Broccoli florets, steamed and chopped
Roasted red peppers, sliced thin
Caramelized onions for a touch of sweetness
Grated carrots or squash (they melt into the sauce!)

These add nutrients, flavor, and texture—perfect for picky eaters or veggie lovers alike.

Need a Visual Reference?

Want more guidance on building flavor and adjusting seasoning to match your variation? Head over to Serious Eats’ pasta water seasoning guide (anchor: why salting pasta water matters) to make sure your base layers are always perfect—no matter the version.

See? With a few quick swaps, your creamy beef and sausage rigatoni with garlic butter sauce can turn into anything from a veggie-packed dinner to a spicy pasta party or even a gluten-free masterpiece.

Frequently Asked Questions About Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

Can I use a different type of pasta instead of rigatoni?

Absolutely! While rigatoni is ideal thanks to its ridged texture and tube-like shape that clings to the creamy garlic butter sauce, there are plenty of great substitutes:

Penne – almost identical but slightly smaller
Ziti – smoother surface but still sturdy
Fusilli or rotini – great for capturing thick sauces
Shells – perfect for pockets of cheesy goodness

Just make sure your chosen pasta can hold up to a thick, rich sauce—nothing too delicate.

What kind of sausage is best for this recipe?

Italian sausage is the go-to for a reason. It’s seasoned with fennel, garlic, and herbs, adding complexity to the sauce. You can choose between:

Mild Italian sausage – family-friendly, savory
Spicy (hot) Italian sausage – brings a kick
Chicken or turkey sausage – a leaner alternative with similar flavor

If you’re feeling creative, try using sausage with added cheese or smoked flavor for an extra indulgent twist.

Can I make this dish ahead of time?

Yes, you can absolutely prep this dish ahead—great for parties or meal planning. Here’s how:

Prepare the sauce and meat mixture separately from the pasta.
Store them in airtight containers in the fridge for up to 2 days.
Reheat the sauce gently on the stovetop, adding a splash of milk or broth to loosen it.
Boil pasta fresh and combine right before serving.

This keeps the rigatoni from getting soggy and the sauce from drying out.

Is this dish spicy? Can I adjust the heat?

The base recipe is mild to medium depending on your Cajun seasoning and sausage. But yes—you can tweak the heat easily:

Add more Cajun seasoning or a dash of red pepper flakes if you like it hot.
Use mild sausage and reduce paprika for a kid-friendly version.
For smoky heat, a bit of chipotle powder works wonders.

It’s totally customizable based on your heat tolerance and who’s joining for dinner.

Can I freeze leftovers of cheesy beef and sausage rigatoni?

You sure can. This dish freezes beautifully—just follow these quick tips:

Cool completely before storing to prevent ice crystals.
Use an airtight container or freezer-safe bag.
Label and date—good for up to 3 months.
Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to revive the creaminess.

The flavors actually deepen after freezing, so don’t be surprised if it tastes even better the next day.

What can I use instead of spinach?

If spinach isn’t your thing or you just don’t have it on hand, try these easy swaps:

Kale – just sauté a little longer to soften
Swiss chard – mild and nutrient-rich
Broccoli – chopped small and steamed
Zucchini or mushrooms – for a heartier, earthier feel

All of these options blend wonderfully with the garlic butter sauce without overpowering it.

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