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Garlic Sausage Alfredo Rigatoni

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This creamy and indulgent Garlic Sausage Alfredo Rigatoni combines tender rigatoni with savory garlic sausage and a rich Alfredo sauce. It’s a perfect dinner option that’s easy to prepare and loaded with flavor.

Ingredients

Scale

Serves 4-6:

  • For the pasta:
    • 12 oz (340 g) rigatoni pasta
    • 1 tablespoon olive oil
  • For the sausage and sauce:
    • 1 lb (450 g) garlic sausage, sliced or crumbled
    • 2 tablespoons unsalted butter
    • 3 cloves garlic, minced
    • 1 1/2 cups (360 ml) heavy cream
    • 1 cup (100 g) grated Parmesan cheese
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon nutmeg (optional)
    • Salt, to taste
  • For garnish:
    • Chopped parsley or basil
    • Extra Parmesan cheese

Instructions

  • Cook the rigatoni:
    • Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. Set aside.
  • Cook the sausage:
    • In a large skillet, cook the garlic sausage over medium heat until browned and fully cooked. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
  • Prepare the Alfredo sauce:
    • In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
    • Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, black pepper, and nutmeg (if using). Cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
  • Combine the ingredients:
    • Return the cooked sausage to the skillet with the Alfredo sauce. Add the cooked rigatoni and toss everything together to coat the pasta evenly. Adjust seasoning with salt if needed.
  • Serve:
    • Divide the pasta among plates or bowls. Garnish with chopped parsley or basil and extra Parmesan cheese. Serve immediately.

Notes

  • Substitute garlic sausage with Italian sausage or your favorite smoked sausage for a variation.
  • For added texture, toss in sautéed vegetables like spinach, mushrooms, or roasted red peppers.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of cream or milk to refresh the sauce.

Find it online: https://ukfinda.com/garlic-sausage-alfredo-rigatoni/