Indulge in the creamy goodness of this pasta dish that combines the hearty flavors of beef sausage with the smooth, cheesy richness of Alfredo sauce. Every bite of rigatoni is generously coated with velvety sauce, creating a meal that’s perfect for a cozy dinner with family or an impressive dish for guests. This recipe blends comfort and elegance, turning simple ingredients into a decadent feast.
Why You’ll Love This Recipe
This recipe is more than just a meal; it’s an experience. The rigatoni’s tubular shape is perfect for soaking up the creamy Alfredo sauce, ensuring each bite bursts with flavor. Beef sausage adds a savory, meaty depth that pairs beautifully with the cheesy and garlicky notes of the sauce. Plus, it’s easy to make and comes together in just 30 minutes! Whether you’re a pasta lover or seeking a crowd-pleasing dish, this one is sure to impress.
Ingredients You’ll Need
- 12 oz (340g) rigatoni pasta
- 2 tablespoons olive oil
- 1 lb (450g) beef sausage, sliced into rounds
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make Creamy Beef Sausage Alfredo Rigatoni
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. The salt enhances the pasta’s flavor as it cooks. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta and set it aside. Pro tip: Reserve 1/2 cup of pasta water before draining—it’s a secret weapon for adjusting sauce consistency later!
Step 2: Sauté the Sausage
Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the sliced beef sausage. Cook for 4-5 minutes, flipping occasionally, until the slices are golden brown and slightly crisp at the edges. Remove the sausage from the skillet and set aside on a plate lined with paper towels to absorb excess oil.
Step 3: Prepare the Alfredo Sauce
Using the same skillet (no need to wash it—those sausage bits add flavor!), reduce the heat to medium-low and toss in the minced garlic. Sauté for about 1 minute or until fragrant, being careful not to burn it.
Pour in the heavy cream and stir gently, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer—this is where the magic starts! Gradually whisk in the grated Parmesan cheese, a little at a time, until the sauce becomes smooth and creamy. Stir in the Italian seasoning, and season with salt and freshly ground black pepper to your liking.
Step 4: Combine Everything
Return the cooked sausage to the skillet, stirring to coat it evenly with the sauce. Then, add the drained rigatoni. Toss until the pasta is completely coated in the luscious Alfredo sauce. If the sauce seems too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.
Step 5: Garnish and Serve
Transfer the pasta to a serving dish or individual plates. Sprinkle generously with chopped fresh parsley for a pop of color and freshness. Serve immediately while it’s warm and creamy!
Helpful Tips
- For a Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic to give the sauce a subtle heat.
- Vegetable Boost: Toss in sautéed mushrooms, spinach, or steamed broccoli for added nutrition and texture.
- Cheese Matters: Use freshly grated Parmesan cheese for a smoother, more flavorful sauce. Pre-grated varieties often don’t melt as well.
- Make It Your Own: Swap beef sausage for turkey or chicken sausage for a leaner option.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian-American
- Diet: Comfort Food
Notes
- To reheat leftovers, add a splash of milk or cream to revive the sauce’s creaminess.
- If storing in the fridge, keep the pasta in an airtight container for up to 3 days.
Nutritional Information
- Calories: Approximately 700 kcal per serving
- Protein: 26g
- Carbohydrates: 58g
- Fat: 40g
- Fiber: 3g
- Sodium: 950mg
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! While it’s best enjoyed fresh, you can make the sauce ahead and store it separately. When ready to serve, reheat the sauce gently, then combine it with freshly cooked pasta.
What can I use instead of heavy cream?
You can substitute half-and-half or a mixture of milk and cream cheese, though the sauce may be slightly less rich.
Can I freeze leftovers?
Cream-based sauces don’t freeze well as they tend to separate. It’s best to enjoy this dish fresh or within a couple of days.
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Conclusion
This Creamy Beef Sausage Alfredo Rigatoni is the ultimate comfort food, combining savory sausage and a rich, cheesy sauce for a dish that’s both indulgent and easy to make. Whether it’s a weeknight dinner or a special occasion, this recipe is guaranteed to bring smiles to the table. So, grab your fork and dive in—you won’t regret it!
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Creamy Beef Sausage Alfredo Rigatoni
Description
Indulge in the creamy goodness of this pasta dish that combines the hearty flavors of beef sausage with the smooth, cheesy richness of Alfredo sauce. Every bite of rigatoni is generously coated with velvety sauce, creating a meal that’s perfect for a cozy dinner with family or an impressive dish for guests. This recipe blends comfort and elegance, turning simple ingredients into a decadent feast.
Ingredients
- 12 oz (340g) rigatoni pasta
- 2 tablespoons olive oil
- 1 lb (450g) beef sausage, sliced into rounds
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. The salt enhances the pasta’s flavor as it cooks. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta and set it aside. Pro tip: Reserve 1/2 cup of pasta water before draining—it’s a secret weapon for adjusting sauce consistency later!
Step 2: Sauté the Sausage
Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the sliced beef sausage. Cook for 4-5 minutes, flipping occasionally, until the slices are golden brown and slightly crisp at the edges. Remove the sausage from the skillet and set aside on a plate lined with paper towels to absorb excess oil.
Step 3: Prepare the Alfredo Sauce
Using the same skillet (no need to wash it—those sausage bits add flavor!), reduce the heat to medium-low and toss in the minced garlic. Sauté for about 1 minute or until fragrant, being careful not to burn it.
Pour in the heavy cream and stir gently, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer—this is where the magic starts! Gradually whisk in the grated Parmesan cheese, a little at a time, until the sauce becomes smooth and creamy. Stir in the Italian seasoning, and season with salt and freshly ground black pepper to your liking.
Step 4: Combine Everything
Return the cooked sausage to the skillet, stirring to coat it evenly with the sauce. Then, add the drained rigatoni. Toss until the pasta is completely coated in the luscious Alfredo sauce. If the sauce seems too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.
Step 5: Garnish and Serve
Transfer the pasta to a serving dish or individual plates. Sprinkle generously with chopped fresh parsley for a pop of color and freshness. Serve immediately while it’s warm and creamy!
Notes
- To reheat leftovers, add a splash of milk or cream to revive the sauce’s creaminess.
- If storing in the fridge, keep the pasta in an airtight container for up to 3 days