why make this recipe
This Garlic Sausage Alfredo Rigatoni is rich, quick, and full of flavor. It uses simple ingredients and gives comfort food fast. It works for a weeknight dinner or a small gathering.
introduction
This recipe mixes creamy Alfredo sauce with browned Italian sausage and garlic for a hearty pasta dish. If you want a meat pairing, try it with a simple steak like buttery garlic ribeye steak for a fuller meal.
how to make Garlic Sausage Alfredo Rigatoni
Make the pasta and the sauce separately, then combine. Cook the sausage until browned and set it aside. Make a smooth Alfredo sauce with butter, cream, cream cheese, and cheeses. Toss the rigatoni in the sauce and fold in the sausage. Use reserved pasta water to thin the sauce if needed.
Ingredients :
- 1 lb Italian sausage (mild or spicy), sliced or crumbled
- 1 tbsp olive oil (if needed)
- 2 cloves garlic, minced
- 1⁄2 tsp red pepper flakes (optional)
- 12 oz rigatoni pasta
- 3 tbsp butter
- 4 cloves garlic, minced
- 1⁄2 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella
- 1⁄2 cup grated Parmesan cheese
- 1⁄4 tsp black pepper
- Salt to taste
- 1⁄2 cup reserved pasta water
- Fresh parsley (optional)
- Extra Parmesan (optional)
- A drizzle of garlic butter (optional)
Directions :
- Boil pasta in salted water until al dente. Reserve 1⁄2 cup pasta water, drain, and set aside.
- In a large skillet, cook sausage over medium-high heat until browned and fully cooked. Add minced garlic and red pepper flakes during the last minute, then remove from skillet and set aside.
- In the same skillet, melt butter over medium heat, sauté garlic until fragrant, then add heavy cream and bring to a gentle simmer. Stir in cream cheese until smooth, then mix in mozzarella and Parmesan until melted. Season with salt and pepper, and add pasta water as needed for a silky sauce.
- Add rigatoni to the Alfredo sauce, tossing to coat, and fold in the cooked sausage.
- Serve hot, garnished with parsley and extra Parmesan, and optionally drizzle with leftover garlic butter from the sausage.
how to serve Garlic Sausage Alfredo Rigatoni
Serve hot in deep bowls so the sauce stays with the pasta. Add a sprinkle of fresh parsley and extra Parmesan. A green salad or garlic bread pairs well. For a different pairing, try a creamy pasta like cheesy Italian herb chicken tortellini on another night.
how to store Garlic Sausage Alfredo Rigatoni
Cool the pasta to room temperature. Put it in an airtight container and refrigerate up to 3 days. Reheat gently in a skillet with a splash of milk or reserved pasta water to loosen the sauce. Do not leave at room temperature more than two hours.
tips to make Garlic Sausage Alfredo Rigatoni
- Use hot, salted water to cook the rigatoni for best texture.
- Reserve pasta water; it helps the sauce cling to the pasta.
- Soften cream cheese first so it melts smooth.
- Toast the garlic lightly; do not burn it or it will taste bitter.
- If the sauce is too thick, add small amounts of pasta water until you reach the right consistency.
variation (if any)
- Use spicy Italian sausage for heat or sweet sausage for milder flavor.
- Swap rigatoni for penne or fettuccine.
- Add mushrooms, spinach, or sun-dried tomatoes for more texture and flavor.
- Use half milk and half cream for a lighter sauce.
FAQs
Q: Can I use ground sausage instead of sliced?
A: Yes. Crumble and brown it the same way. Drain excess fat if needed.
Q: Can I make this ahead?
A: You can cook the sauce and sausage ahead. Cool and refrigerate separately, then reheat and toss with fresh pasta before serving.
Q: How do I stop the sauce from breaking?
A: Keep heat low when adding cheeses and cream. Stir constantly and add pasta water slowly to keep the sauce smooth.
Q: Can I freeze this dish?
A: Freezing may change the sauce texture because cream cheeses separate. It is better to refrigerate and eat within 3 days.
Q: Can I use low-fat cream or milk?
A: Low-fat options may make the sauce thinner. Use a thickener or less liquid, and keep heat low.
Conclusion
For another version and extra tips on making sausage Alfredo pasta, see Sausage Alfredo Rigatoni | 365 Days of Baking and More.
Garlic Sausage Alfredo Rigatoni
Ingredients
Method
- Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- In a large skillet, cook sausage over medium-high heat until browned and fully cooked. Add minced garlic and red pepper flakes during the last minute, then remove from skillet and set aside.
- In the same skillet, melt butter over medium heat, sauté garlic until fragrant, then add heavy cream and bring to a gentle simmer.
- Stir in cream cheese until smooth, then mix in mozzarella and Parmesan until melted. Season with salt and pepper, and add pasta water as needed for a silky sauce.
- Add rigatoni to the Alfredo sauce, tossing to coat, and fold in the cooked sausage.
- Serve hot, garnished with parsley and extra Parmesan, and optionally drizzle with leftover garlic butter from the sausage.