If you are looking for a pasta dish that is decadent, filling, and packed with garlic flavor, this Cheesy Garlic Butter Linguine is for you. It features a “double meat” combination of ground beef and sausage, tossed in a luxurious butter sauce that uses two types of cheese to create a creamy, stretchy finish.
The addition of Italian seasoning and chili flakes provides a subtle warmth that cuts through the richness of the butter and meat. It’s a restaurant-quality meal that you can bring to the table in under 30 minutes.
Recipe Details
- Flavor Profile: Boldly garlicky and savory with a buttery, herbal finish and a hint of spice.
- Texture: Chewy “al dente” pasta coated in a creamy, melty cheese sauce with crumbles of browned beef and sausage.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy.
What You’ll Need
To make this recipe, you will need a large pot for boiling the pasta and a large, deep skillet or pan to cook the meat and toss the final dish. A colander for draining the pasta and a sturdy spatula for breaking up the meat are also essential.
Ingredient Notes
- Linguine: This flat, slightly wider pasta is ideal for butter-based sauces because it provides more surface area for the cheese to cling to.
- Ground Beef & Sausage: Using a 50/50 split (250g each) gives the meat sauce a rich texture. Ensure you remove the casings from the sausage so it can be crumbled and browned easily.
- Pasta Water: This is “liquid gold.” The starch in the reserved 1/2 cup of water is what emulsifies the butter and cheese into a smooth sauce rather than a greasy mess.
- Cheese Blend: Mozzarella provides the “cheese pull” and creaminess, while Parmesan adds the salty, nutty depth of flavor.
Add-ins and Substitutions
- Vegetables: Stir in a handful of fresh baby spinach at the end until wilted, or add sliced mushrooms when sautéing the onions.
- Creamier Sauce: For an even richer dish, you can replace the pasta water with 1/2 cup of heavy cream.
- Spice Level: Increase the chili flakes to 2 teaspoons if you prefer a “fra diavolo” style heat.
- Meat Swap: If you prefer, you can use ground turkey and turkey sausage for a slightly leaner version of this dish.
How to Make Cheesy Garlic Butter Linguine
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook until “al dente” (usually 1 or 2 minutes less than the package directions). Important: Before draining, carefully scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the rest of the pasta.
- Brown the Meat: Heat the olive oil in a large skillet over medium heat. Add the ground beef and the sausage meat. Use your spatula to break the meat into small crumbles. Cook until browned and fully cooked through.
- Season the Meat: Add the diced onion and garlic to the skillet with the meat. Stir in the chili flakes and Italian seasoning. Continue cooking for 3-4 minutes until the onions are soft and translucent. Season with salt and pepper to taste, then remove the meat mixture from the pan and set it aside on a plate.
- Prepare the Sauce: In the same pan (keep those flavorful meat drippings!), melt the 5 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the reserved 1/2 cup of pasta water and stir to combine.
- Combine and Melt: Add the cooked linguine to the garlic butter sauce. Stir in the Parmesan and mozzarella cheeses. Toss the pasta continuously over medium-low heat until the cheese has melted and created a creamy coating.
- Final Toss: Fold the meat mixture back into the pasta. Toss everything together until the pasta is fully coated and the meat is evenly distributed.
- Serve: Garnish with fresh chopped parsley and an extra sprinkle of Parmesan. Serve immediately while hot.
Pro Tip: If the pasta seems a bit too dry after adding the cheese, add a tiny splash more of hot water (or a bit of olive oil) and keep tossing. The friction of the tossing combined with the starchy water is what makes the sauce “creamy” without needing actual cream!
Recipe Tips
- Don’t Overcook: The pasta will continue to cook slightly when you toss it in the hot butter sauce, so pulling it out of the water while it still has a slight “bite” is essential.
- Fresh Garlic: For the best flavor, use fresh garlic cloves rather than the jarred minced variety. The fresh oils make the butter sauce much more aromatic.
- Cheese Prep: Grate your own Parmesan from a block if possible. Pre-shredded cheeses are often coated in potato starch to prevent clumping, which can make your sauce slightly grainy.
FAQs
- Can I use a different pasta? Absolutely. Fettuccine, spaghetti, or even penne work well with this sauce.
- How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days.
- How do I reheat this? Because of the butter and cheese, the sauce will thicken in the fridge. Reheat in a pan with a splash of milk or water to bring back the creamy consistency.
Serving Suggestions
- Sides: This dish is very rich, so a crisp green salad with a lemon vinaigrette is the perfect balance.
- Garlic Bread: You can never have too much garlic! Serve with warm, toasted garlic bread to soak up the leftover butter sauce.
Cheesy Garlic Butter Linguine
- Total Time: 30 minutes
- Yield: 4-6 Servings 1x
Description
If you are looking for a pasta dish that is decadent, filling, and packed with garlic flavor, this Cheesy Garlic Butter Linguine is for you. It features a ‘double meat’ combination of ground beef and sausage in a luxurious butter sauce with a stretchy, cheesy finish.
Ingredients
The Pasta & Meat Sauce
- 400g linguine (or spaghetti)
- 250g ground beef
- 250g sausage (casings removed)
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Spice Blend: 1 tsp Italian seasoning, 1 tsp chili flakes, salt/pepper
The Butter Garlic Sauce
- 5 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup pasta water (reserved)
- 1 cup mozzarella, shredded
- 1/2 cup Parmesan cheese, grated
- Fresh parsley, for garnish
Instructions
Cook the Pasta: Cook linguine until ‘al dente.’ Reserve 1/2 cup starchy pasta water before draining.
Brown the Meat: Heat oil in a large skillet. Brown the beef and sausage, breaking them into crumbles. Add onion, garlic, and spices. Sauté until onions are translucent. Remove meat and set aside.
Prepare the Sauce: In the same skillet, melt butter. Add 3 cloves minced garlic and cook for 1 minute. Pour in reserved pasta water.
Combine and Melt: Add linguine to the pan. Stir in Parmesan and mozzarella. Toss over medium-low heat until the cheese melts into a creamy coating.
Final Toss: Fold the meat back into the pasta. Garnish with parsley and extra Parmesan. Serve immediately.
Notes
Liquid Gold: That starchy pasta water is the secret! It emulsifies the butter and cheese into a smooth sauce.
Don’t Overcook: Pull the pasta while it has a slight ‘bite’ so it doesn’t get mushy during the final toss.
Fresh is Best: Grate your own cheese to avoid a grainy sauce caused by anti-clumping agents in pre-shredded bags.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop / One-Pan (mostly)
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 720
- Sugar: 3g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
Keywords: cheesy garlic pasta, linguine with sausage and beef, garlic butter pasta sauce, 30 minute italian dinner, easy meat pasta recipes, creamy butter linguine
