When you’re craving something cozy, creamy, and a little indulgent, this Garlic Sausage Alfredo Rigatoni fits the bill perfectly. The dish combines the comforting creaminess of a homemade Alfredo sauce with the savory, garlicky bite of Italian sausage, creating a meal that feels both rustic and refined. With every twirl of rigatoni coated in velvety sauce and speckled with fragrant garlic and browned sausage, you’ll experience flavors that feel like an instant classic. This dish is perfect for a weeknight dinner but impressive enough to serve for guests as well.
Why You’ll Love This Recipe
- Creamy and Comforting: This Alfredo sauce is rich and luxurious, coating every piece of pasta in smooth, cheesy goodness.
- Easy to Make: With simple ingredients and a straightforward cooking method, even beginner cooks can master this dish.
- Versatile: You can add a little extra heat by using spicy sausage or a dash of red pepper flakes, or keep it mild and let the garlic shine.
- Perfect for Sharing: This recipe is ideal for family dinners, gatherings, or even a cozy night for two with leftovers to enjoy.
Ingredients You’ll Need
- 1 lb rigatoni pasta – Rigatoni’s tubular shape holds the sauce beautifully, but you can substitute with penne or any pasta you have on hand.
- 1 lb Italian sausage (mild or spicy, casings removed) – Italian sausage brings savory depth; feel free to choose the level of spice.
- 1 head roasted garlic (or 4-5 cloves garlic, minced if not roasting) – Roasted garlic adds sweetness and warmth; if you’re short on time, minced garlic will also work well.
- 1 cup heavy cream – This is the base of our Alfredo sauce, giving it that rich and creamy texture.
- 1¼ cups freshly grated Parmesan cheese – Fresh Parmesan melts into the sauce for maximum flavor.
- 2 tbsp olive oil – To cook the sausage and onion.
- 1 medium onion, chopped – The onion adds a slight sweetness to balance the savory elements.
- Salt & pepper, to taste – Season to bring all the flavors together.
- Fresh parsley, for garnish – A little green garnish for color and freshness.
How to Make Garlic Sausage Alfredo Rigatoni
Step-by-Step Instructions
- Cook the Pasta
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente according to package instructions, usually around 10-12 minutes. Drain the pasta, reserving a cup of pasta water to adjust the sauce later if needed. Set the pasta aside.
- Prepare the Sausage and Garlic
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3 minutes.
- Add the Italian sausage to the skillet, breaking it up with a spoon as it browns. Cook the sausage for about 5-7 minutes, or until browned and fully cooked.
- If using fresh garlic cloves, add them now and cook for about a minute until fragrant. For roasted garlic, mash it slightly and set it aside for the sauce.
- Make the Alfredo Sauce
- In a separate saucepan, combine the heavy cream with the mashed roasted garlic over medium heat. Let it gently simmer, stirring frequently to infuse the garlic flavor.
- Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce becomes smooth and creamy. If it’s too thick, you can add a bit of the reserved pasta water.
- Season the sauce with salt and pepper to taste.
- Combine Pasta and Sauce
- Pour the Alfredo sauce over the cooked sausage mixture in the skillet. Stir well to combine, ensuring the sausage is evenly coated.
- Add the drained rigatoni to the skillet and toss gently to coat the pasta with the sauce. If the sauce feels too thick, add a splash of pasta water for a smoother consistency.
- Serve
- Transfer the creamy rigatoni to a serving bowl or individual plates. Garnish with fresh parsley and extra Parmesan cheese for a little extra flair.
- Serve with a side of garlic bread or a crisp green salad for a balanced, satisfying meal.
Helpful Tips
- Roasting the Garlic: For a sweeter, mellower garlic flavor, roast a whole head of garlic at 400°F for 30-40 minutes. Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast until soft and golden.
- Adjust the Spice Level: If you like things spicy, try using spicy Italian sausage, or add a pinch of red pepper flakes to the sauce.
- Add Extra Creaminess: If you prefer an extra thick sauce, add an additional ¼ cup of Parmesan. Just be sure to stir constantly to avoid clumping.
- Make It Your Own: Feel free to toss in some sautéed mushrooms or steamed broccoli for added texture and nutrients.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: This dish is suitable for a balanced diet; contains dairy.
Notes
- Cheese: Freshly grated Parmesan melts best and adds the best flavor to the sauce. Pre-grated cheese may not melt as smoothly.
- Pasta Water: Adding pasta water helps thin the sauce and adds a bit of starch, helping the sauce cling to the pasta.
Nutritional Information
While nutritional values vary based on specific ingredients, an approximate serving provides:
- Calories: 650
- Protein: 25g
- Carbohydrates: 55g
- Fat: 35g
- Fiber: 3g
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can make the sauce and sausage mixture a day ahead. Simply reheat on the stovetop, adding a little cream or milk to restore creaminess.
What other pasta shapes work well with this recipe?
Penna, ziti, or even fettuccine would work well, as these shapes hold the sauce nicely.
Can I make this without heavy cream?
You can substitute whole milk with a bit of butter for a lighter sauce, though the texture may be slightly thinner.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat on the stove over low heat, adding a splash of milk or cream to restore the sauce’s consistency.
Freezer: While the sauce may separate slightly when thawed, you can freeze it. Reheat gently on the stovetop, stirring well to bring it back together.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other creamy pasta delights:
Conclusion
Garlic Sausage Alfredo Rigatoni is the ultimate pasta for anyone who loves a comforting, creamy meal with a touch of savory richness. With simple ingredients and easy steps, it’s perfect for beginners and experienced cooks alike. Give this recipe a try, and let it become a cozy staple in your kitchen. Whether it’s for a quiet night in or a lively dinner with friends, this dish brings warmth and satisfaction to the table, every time. Enjoy!
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Garlic Sausage Alfredo Rigatoni
Description
When you’re craving something cozy, creamy, and a little indulgent, this Garlic Sausage Alfredo Rigatoni fits the bill perfectly. The dish combines the comforting creaminess of a homemade Alfredo sauce with the savory, garlicky bite of Italian sausage, creating a meal that feels both rustic and refined. With every twirl of rigatoni coated in velvety sauce and speckled with fragrant garlic and browned sausage, you’ll experience flavors that feel like an instant classic. This dish is perfect for a weeknight dinner but impressive enough to serve for guests as well.
Ingredients
- 1 lb rigatoni pasta – Rigatoni’s tubular shape holds the sauce beautifully, but you can substitute with penne or any pasta you have on hand.
- 1 lb Italian sausage (mild or spicy, casings removed) – Italian sausage brings savory depth; feel free to choose the level of spice.
- 1 head roasted garlic (or 4–5 cloves garlic, minced if not roasting) – Roasted garlic adds sweetness and warmth; if you’re short on time, minced garlic will also work well.
- 1 cup heavy cream – This is the base of our Alfredo sauce, giving it that rich and creamy texture.
- 1¼ cups freshly grated Parmesan cheese – Fresh Parmesan melts into the sauce for maximum flavor.
- 2 tbsp olive oil – To cook the sausage and onion.
- 1 medium onion, chopped – The onion adds a slight sweetness to balance the savory elements.
- Salt & pepper, to taste – Season to bring all the flavors together.
- Fresh parsley, for garnish – A little green garnish for color and freshness.
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente according to package instructions, usually around 10-12 minutes. Drain the pasta, reserving a cup of pasta water to adjust the sauce later if needed. Set the pasta aside.
- Prepare the Sausage and Garlic
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3 minutes.
- Add the Italian sausage to the skillet, breaking it up with a spoon as it browns. Cook the sausage for about 5-7 minutes, or until browned and fully cooked.
- If using fresh garlic cloves, add them now and cook for about a minute until fragrant. For roasted garlic, mash it slightly and set it aside for the sauce.
- Make the Alfredo Sauce
- In a separate saucepan, combine the heavy cream with the mashed roasted garlic over medium heat. Let it gently simmer, stirring frequently to infuse the garlic flavor.
- Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce becomes smooth and creamy. If it’s too thick, you can add a bit of the reserved pasta water.
- Season the sauce with salt and pepper to taste.
- Combine Pasta and Sauce
- Pour the Alfredo sauce over the cooked sausage mixture in the skillet. Stir well to combine, ensuring the sausage is evenly coated.
- Add the drained rigatoni to the skillet and toss gently to coat the pasta with the sauce. If the sauce feels too thick, add a splash of pasta water for a smoother consistency.
- Serve
- Transfer the creamy rigatoni to a serving bowl or individual plates. Garnish with fresh parsley and extra Parmesan cheese for a little extra flair.
- Serve with a side of garlic bread or a crisp green salad for a balanced, satisfying meal.
Notes
- Cheese: Freshly grated Parmesan melts best and adds the best flavor to the sauce. Pre-grated cheese may not melt as smoothly.
- Pasta Water: Adding pasta water helps thin the sauce and adds a bit of starch, helping the sauce cling to the pasta.
