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!