Description
A creamy and flavorful Garlic Sausage Alfredo Rigatoni recipe featuring tender pasta tossed with browned garlic sausage and a rich homemade Alfredo sauce made with heavy cream, Parmesan cheese, and garlic. Ready in 30 minutes, this comforting Italian-inspired dish is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sausage and Sauce
- 4 garlic sausage links, sliced
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup chicken broth
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Pasta: Boil the rigatoni in salted water according to package instructions until al dente. Drain and set aside.
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced garlic sausage and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, add minced garlic and cook for about 1 minute, until fragrant. Pour in the heavy cream and chicken broth. Stir and bring to a gentle simmer.
- Add the Cheese: Stir in the Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and pepper to taste.
- Combine: Add the cooked rigatoni and browned sausage into the skillet, tossing to coat everything in the creamy Alfredo sauce.
- Garnish and Serve: Sprinkle with fresh parsley and serve hot!
Notes
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Use freshly grated Parmesan for best flavor and smooth melting.
- Garlic sausage can be substituted with Italian sausage or any flavored sausage of your choice.
- Adjust chicken broth quantity to thin out the sauce if it becomes too thick.
- Reserve some pasta water to loosen the sauce if necessary when combining.
