Description
This Creamy Garlic Sausage Alfredo Rigatoni recipe combines tender rigatoni pasta with a rich, velvety sauce made from Italian sausage, garlic, butter, heavy cream, and Parmesan cheese. Perfect for a comforting weeknight meal, this dish offers bold flavors and a satisfying texture with optional fresh parsley and extra Parmesan for garnish.
Ingredients
Scale
For the Pasta
- 12 ounces rigatoni pasta
For the Sauce
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
For Garnish
- 1/4 cup chopped fresh parsley (optional)
- Extra Parmesan cheese for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining, then set the pasta aside.
- Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until fully browned and cooked through, about 5–7 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Make the Alfredo Sauce: Lower the heat to low and add the unsalted butter to the skillet with the sausage. Once melted, pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally, until the mixture slightly thickens.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes if using. Mix thoroughly until the sauce is smooth and creamy.
- Toss Pasta with Sauce: Add the cooked rigatoni to the skillet and toss to coat evenly with the Alfredo sauce. If the sauce seems too thick, add the reserved pasta water a little at a time until you reach the desired consistency. Heat everything through for a minute.
- Garnish and Serve: Remove from heat and garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately while warm and enjoy.
Notes
- For added flavor and color, toss in sautéed spinach, sun-dried tomatoes, or roasted red peppers before serving.
- Use half-and-half instead of heavy cream for a lighter version of the sauce.
- To make this dish gluten-free, substitute rigatoni with gluten-free pasta.
- If you prefer less spice, use mild Italian sausage instead of spicy sausage.
- Reserve pasta water helps adjust sauce thickness and enhances flavor binding.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 120 mg