Description
This Garlic Sausage Alfredo Rigatoni is a creamy and flavorful pasta dish featuring tender rigatoni tossed in a rich Alfredo sauce infused with garlic sausage, fresh garlic, and Parmesan cheese. Ready in just 30 minutes, it’s perfect for a comforting weeknight dinner that combines savory sausage with a velvety sauce and a touch of fresh parsley for garnish.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sausage and Aromatics
- 4 garlic sausage links, sliced
- 1 tbsp olive oil
- 4 cloves garlic, minced
Sauce
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup chicken broth
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta and set it aside for later.
- Cook the Sausage: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic sausage and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the sausage from the skillet and set it aside.
- Make the Alfredo Sauce: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant but not browned. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer to let the flavors meld and the sauce start to thicken.
- Add the Cheese: Stir in the grated Parmesan cheese gradually, stirring continuously until it melts and the sauce becomes creamy and thick. Season the sauce with salt and pepper to your taste preferences.
- Combine: Return the cooked rigatoni and browned sausage to the skillet with the Alfredo sauce. Toss everything well to evenly coat the pasta and sausage with the creamy sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the pasta for a bright, fresh finish. Serve the dish hot for best taste and texture.
Notes
- Use high-quality Parmesan cheese for the best flavor and smooth sauce texture.
- Do not overcook the rigatoni; al dente pasta holds up better in the creamy sauce.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Fresh parsley adds a fresh color and aroma but can be omitted or replaced with basil if preferred.
- Feel free to use other types of Italian sausages if garlic sausage is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
