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
Scale
- 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.