Description
This creamy Garlic Sausage Alfredo Rigatoni is a comforting Italian-inspired pasta dish combining al dente rigatoni with savory garlic sausage in a rich and velvety homemade Alfredo sauce, garnished with fresh parsley for a burst of freshness. Ready in just 30 minutes, it’s perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sausage
- 4 garlic sausage links, sliced
- 1 tbsp olive oil
Sauce
- 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 (for garnish)
Instructions
- Cook the Pasta: Boil the rigatoni in salted water following the package instructions until al dente. Drain well and set aside to keep warm.
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced garlic sausage and cook, turning occasionally, until browned on all sides, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, add the minced garlic and sauté 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.
- Add the Cheese: Stir in the grated Parmesan cheese slowly, allowing it to melt fully into the sauce and thicken it. Season with salt and pepper to taste, adjusting as needed.
- Combine: Return the cooked rigatoni and browned sausage to the skillet. Toss everything thoroughly to ensure the pasta and sausage are evenly coated with the creamy Alfredo sauce.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a fresh herbal note and serve the Alfredo Rigatoni hot for the best flavor and texture.
Notes
- Use garlic sausage for a flavorful twist, but you can substitute with Italian sausage if preferred.
- For a lighter version, replace heavy cream with half-and-half, but the sauce may be less thick.
- Grate Parmesan cheese fresh for the best melting and flavor.
- Do not overcook the pasta; al dente texture holds up best in the creamy sauce.
- Garnish with extra Parmesan or red pepper flakes for added flavor and spice.
