Garlic Sausage Alfredo Rigatoni

introduction

This Garlic Sausage Alfredo Rigatoni is creamy, rich, and easy to make. The sauce is smooth and the sausage adds a salty bite. If you like big, comforting pasta dishes, this one fits the bill. For a hearty steak to pair with this pasta on a special night, try the buttery garlic ribeye steak recipe.

why make this recipe

• It cooks fast and fills the table with flavor.
• The sauce is rich but simple to make.
• Sausage gives a strong, tasty contrast to the creamy sauce.
• You can change heat or cheese to match your taste.

how to make Garlic Sausage Alfredo Rigatoni

Follow these clear steps and keep things warm and gentle so the sauce stays smooth. For another creamy pasta idea, you can look at this cheesy Italian herb chicken tortellini for inspiration.

1. Boil the rigatoni in salted water until al dente. Save 1/2 cup pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add sausage slices. Cook 5–6 minutes until browned and slightly crispy.
3. Add minced garlic and red pepper flakes. Sauté 30–60 seconds until fragrant. Remove the sausage and garlic from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Pour in heavy cream and bring to a gentle simmer.
5. Whisk in softened cream cheese until the sauce is smooth. Add grated Parmesan and shredded mozzarella if you want it extra gooey. Stir in Italian seasoning.
6. Taste and season with salt and black pepper. If the sauce is too thick, add some reserved pasta water a little at a time to reach the right consistency.
7. Add the cooked rigatoni to the sauce and toss to coat. Return the sausage and garlic to the skillet and gently mix them into the pasta.
8. Serve hot with chopped fresh parsley, extra Parmesan, and cracked black pepper on top.

Ingredients :

• 1 lb Italian sausage (mild or spicy), sliced into rounds
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt & black pepper, to taste
• 12 oz rigatoni pasta
• 2 tbsp unsalted butter
• 1 1/2 cups heavy cream
• 4 oz cream cheese, softened
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella (optional, extra gooeyness)
• 1/2 tsp Italian seasoning
• 1/2 cup reserved pasta water (to adjust consistency)
• Fresh parsley, chopped (optional garnish)
• Extra Parmesan (optional garnish)
• Cracked black pepper (optional garnish)

Directions :

• Step 1: Boil rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
• Step 2: Heat olive oil in a large skillet over medium heat. Add sausage slices and cook until browned and slightly crispy (5–6 minutes). Add garlic and red pepper flakes; sauté 30–60 seconds until fragrant. Remove from skillet and set aside.
• Step 3: In the same skillet, melt butter over medium heat. Pour in heavy cream and bring to a gentle simmer. Whisk in cream cheese until smooth. Add Parmesan, mozzarella (if using), and Italian seasoning, stirring until creamy. Season with salt and black pepper. Thin with reserved pasta water if necessary.
• Step 4: Add rigatoni to the sauce, tossing to coat evenly. Return the sausage and garlic to the skillet, gently mixing them into the pasta.
• Step 5: Plate the rigatoni with sausage, sprinkle with parsley, extra Parmesan, and cracked black pepper. Serve hot and creamy.

how to serve Garlic Sausage Alfredo Rigatoni

• Serve hot straight from the pan.
• Add a green side like a simple salad or steamed broccoli to cut the richness.
• Offer extra Parmesan and black pepper at the table.
• A crusty bread or garlic bread fits well to soak up the sauce.

how to store Garlic Sausage Alfredo Rigatoni

• Fridge: Cool to room temp, place in an airtight container, and store up to 3–4 days.
• Reheat: Warm gently in a pan with a splash of milk or cream to loosen the sauce. Heat on low so the sauce does not split.
• Freezer: You can freeze, but texture may change. Freeze in a freezer-safe container up to 2 months. Thaw overnight in the fridge and reheat gently.

tips to make Garlic Sausage Alfredo Rigatoni

• Use good Parmesan for better flavor. Freshly grated works best.
• Don’t boil the sauce. Keep it at a gentle simmer.
• Add reserved pasta water slowly to reach a silky sauce.
• Brown the sausage well for more flavor.
• If the sauce looks grainy, stir over low heat until smooth or add a splash more cream.

variation (if any)

• Swap sausage for chicken or shrimp.
• Add mushrooms, peas, or spinach for vegetables.
• Use half-and-half or milk to cut calories, but the sauce will be lighter.
• Add sun-dried tomatoes or roasted red peppers for a bright twist.

FAQs

Q: Can I use ground sausage instead of sliced rounds?
A: Yes. Cook ground sausage until fully browned and drain any excess fat, then follow the recipe.

Q: Can I make this pasta without cream cheese?
A: Yes. The sauce will be a bit thinner and less tangy. Add a bit more Parmesan and stir well.

Q: How do I keep the sauce from splitting?
A: Avoid high heat. Stir gently and add pasta water to adjust texture. Reheat on low and add a small splash of cream if needed.

Q: Can I use a different pasta shape?
A: Yes. Penne, fusilli, or rigatoni all work well.

Q: Is this dish spicy?
A: It is not very spicy by default. Use spicy sausage or add more red pepper flakes to increase heat.

Conclusion

If you want another version of sausage with Alfredo, see this Sausage Alfredo Rigatoni | 365 Days of Baking and More for extra ideas and tips.

Garlic Sausage Alfredo Rigatoni

This Garlic Sausage Alfredo Rigatoni is creamy, rich, and easy to make, featuring a smooth sauce with a salty bite from the sausage.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 650

Ingredients Method Notes

Ingredients

  

For the Pasta

• 12 oz rigatoni pasta Cook until al dente.
• 1/2 cup reserved pasta water To adjust the sauce consistency.

For the Sauce

• 1 lb Italian sausage (mild or spicy) Sliced into rounds.
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes Optional, for heat.
• 2 tbsp unsalted butter
• 1 1/2 cups heavy cream
• 4 oz cream cheese, softened
• 1 cup grated Parmesan cheese Use freshly grated for best flavor.
• 1/2 cup shredded mozzarella Optional, for extra gooeyness.
• 1/2 tsp Italian seasoning

Method

 

Preparation

1. Boil rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add sausage slices and cook until browned and slightly crispy (5–6 minutes). Add garlic and red pepper flakes; sauté 30–60 seconds until fragrant. Remove from skillet and set aside.

Making the Sauce

1. In the same skillet, melt butter over medium heat. Pour in heavy cream and bring to a gentle simmer.
2. Whisk in cream cheese until smooth. Add Parmesan, mozzarella (if using), and Italian seasoning, stirring until creamy. Season with salt and black pepper. Thin with reserved pasta water if necessary.

Combining and Serving

1. Add rigatoni to the sauce, tossing to coat evenly. Return the sausage and garlic to the skillet, gently mixing them into the pasta.
2. Plate the rigatoni with sausage, sprinkle with parsley, extra Parmesan, and cracked black pepper. Serve hot and creamy.

Notes

Use good Parmesan for better flavor. Don’t boil the sauce; keep it at a gentle simmer. Add reserved pasta water slowly to reach a silky sauce. Brown the sausage well for more flavor.