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Creamy Garlic Sausage Alfredo Rigatoni Recipe

Creamy Garlic Sausage Alfredo Rigatoni Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 25 reviews
  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 46 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Non-Vegetarian

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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