Description
This Creamy Garlic Sausage Alfredo Rigatoni recipe delivers a comforting and rich pasta dish combining tender rigatoni pasta with savory garlic sausage and a luscious garlic-infused Alfredo sauce. With simple ingredients and quick preparation, it makes a perfect weeknight meal full of creamy flavor and cheesy goodness.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sausage and Aromatics
- 4 garlic sausage links, sliced
- 1 tbsp olive oil
- 4 cloves garlic, minced
Sauce
- 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 Pasta: Boil the rigatoni in salted water according to package instructions until al dente, usually around 10-12 minutes. Drain thoroughly and set aside for later use.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced garlic sausage and cook for 5-7 minutes, turning occasionally until all sides are browned. Remove the sausage from the skillet and set it aside to keep warm.
- Sauté Garlic and Simmer Sauce: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant but not browned. Then pour in the heavy cream and chicken broth, stirring frequently as you bring the mixture to a gentle simmer to combine flavors.
- Incorporate Cheese and Season: Gradually stir in the grated Parmesan cheese, allowing it to melt into the sauce and thicken it. Season with salt and pepper according to your taste preferences.
- Combine Pasta and Sausage: Add the cooked rigatoni and browned sausage back into the skillet with the Alfredo sauce. Toss everything together carefully to evenly coat the pasta and sausage with the creamy sauce.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top for a pop of color and fresh flavor. Serve the dish hot immediately for best taste and texture.
Notes
- You can substitute garlic sausage with Italian sausage for a milder flavor.
- Use freshly grated Parmesan cheese for a creamier sauce and better melting compared to pre-grated options.
- Adjust the thickness of the sauce by adding more chicken broth if it becomes too thick during simmering.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- To make this dish gluten-free, opt for gluten-free rigatoni pasta.
