Description
A creamy and spicy Cajun-inspired bowtie pasta dish featuring a savory blend of ground beef and sausage, sautéed with garlic and red bell pepper, all tossed in a rich, cheesy garlic sauce with fresh spinach. Perfect for a quick, hearty meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 oz bowtie pasta
Meat
- 1/2 lb ground beef
- 1/2 lb ground sausage
Vegetables
- 2 cups fresh spinach
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Dairy
- 1 1/2 cups heavy cream
- 1 1/2 cups shredded mozzarella cheese
Seasonings & Oils
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter
Instructions
- Cook Pasta: Bring a pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10-12 minutes. Drain and set aside without rinsing to preserve the starches for better sauce adhesion.
- Brown Meat: In a large skillet, heat olive oil or butter over medium heat. Add ground beef and sausage. Break up the meat with a spatula and cook until browned and fully cooked through, about 7-8 minutes. Drain excess grease to reduce fat content.
- Sauté Vegetables: Stir in minced garlic and diced red bell pepper into the skillet. Sauté for 2–3 minutes until fragrant and the bell pepper softens, releasing its sweet flavors.
- Add Cajun Seasoning: Sprinkle the Cajun seasoning over the meat and vegetables. Stir well to evenly coat everything, toasting the spices in the pan for about 1 minute to deepen their flavor.
- Create Sauce: Lower the heat to medium-low and pour in the heavy cream. Stir continuously until the cream begins to bubble gently. Gradually add shredded mozzarella cheese, stirring until fully melted and the sauce turns smooth and creamy. Season with salt and black pepper to taste.
- Combine Pasta and Sauce: Add the cooked bowtie pasta to the skillet. Stir well to coat the pasta evenly with the creamy Cajun sauce. Then fold in fresh spinach, letting it wilt gently in the residual heat for about 1-2 minutes without overcooking.
- Serve: Serve the pasta hot. Optionally garnish with additional shredded mozzarella cheese or freshly chopped parsley for extra color and flavor.
Notes
- Use mild or spicy sausage depending on your heat preference.
- Adjust the amount of Cajun seasoning to control the spice level.
- Do not rinse pasta after boiling to help the sauce cling better.
- To make it lighter, substitute heavy cream with half-and-half or a lighter cream alternative.
- For a vegetarian version, omit meat and increase the spinach or add mushrooms.
