Name: Garlic Sausage Alfredo Rigatoni
Ingredients: Rigatoni Pasta: 1 pound – This sturdy pasta holds the creamy sauce beautifully.; Italian Sausage: 1 pound – Choose your preferred sausage, whether it’s spicy or mild. You can also substitute with chicken or turkey sausage.; Heavy Cream: 2 cups – The base of the alfredo sauce, giving it that rich, creamy texture.; Parmesan Cheese: 1 cup (freshly grated) – Adds a sharp, nutty flavor to the sauce.; Butter: 4 tablespoons – Provides richness and helps create a smooth sauce.; Garlic: 4 cloves, minced – Infuses the sauce with a savory, aromatic flavor.; Olive Oil: 1 tablespoon – For cooking the sausage and garlic.; Salt and Pepper: To taste – Enhances the flavor of the sauce and sausage.; Fresh Parsley: For garnish – Adds color and a fresh flavor to the dish.

Description

Make a delicious Garlic Sausage Alfredo Rigatoni with savory sausage, creamy sauce, and rigatoni pasta. Perfect for a comforting dinner.

Ingredients

Rigatoni Pasta: 1 pound – This sturdy pasta holds the creamy sauce beautifully.
Italian Sausage: 1 pound – Choose your preferred sausage, whether it’s spicy or mild. You can also substitute with chicken or turkey sausage.
Heavy Cream: 2 cups – The base of the alfredo sauce, giving it that rich, creamy texture.
Parmesan Cheese: 1 cup (freshly grated) – Adds a sharp, nutty flavor to the sauce.
Butter: 4 tablespoons – Provides richness and helps create a smooth sauce.
Garlic: 4 cloves, minced – Infuses the sauce with a savory, aromatic flavor.
Olive Oil: 1 tablespoon – For cooking the sausage and garlic.
Salt and Pepper: To taste – Enhances the flavor of the sauce and sausage.
Fresh Parsley: For garnish – Adds color and a fresh flavor to the dish.

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions, usually about 9-11 minutes, until al dente. Drain the pasta and set it aside, reserving a cup of pasta water.
Cook the Sausage: While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spatula as it browns, until fully cooked (about 5-7 minutes). Remove the sausage from the skillet and set it aside.
Sauté the Garlic: In the same skillet, add a little more olive oil if needed. Sauté the minced garlic over medium heat for 1-2 minutes, until fragrant and golden brown. Be careful not to burn the garlic.
Make the Alfredo Sauce: Add the butter and heavy cream to the skillet, stirring until the butter melts. Bring the cream to a simmer and cook for 3-4 minutes, allowing it to thicken slightly. Stir in the Parmesan cheese and cook for another 2 minutes until the sauce becomes smooth and creamy.
Combine the Pasta and Sausage: Return the cooked sausage to the skillet and mix it into the sauce. Add the drained rigatoni pasta and toss everything together until the pasta is well coated with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
Serve: Garnish the Garlic Sausage Alfredo Rigatoni with fresh parsley and extra Parmesan cheese. Serve immediately with a side salad or garlic bread for the perfect meal.