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Delicious Garlic Sausage Alfredo Rigatoni topped with parsley

Garlic Sausage Alfredo Rigatoni

This Garlic Sausage Alfredo Rigatoni is rich, quick, and full of flavor, making it perfect for weeknight dinners or small gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

Pasta and Sausage
  • 1 lb Italian sausage (mild or spicy), sliced or crumbled
  • 1 tbsp olive oil (if needed)
  • 12 oz rigatoni pasta Use hot, salted water for best texture.
  • 2 cloves garlic, minced Also for sautéing.
  • 1/2 tsp red pepper flakes (optional) For extra heat.
Alfredo Sauce
  • 3 tbsp butter
  • 4 cloves garlic, minced Sauté until fragrant.
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened Soften for easier melting.
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • Salt to taste
  • 1/2 cup reserved pasta water To adjust the sauce consistency.
Garnishes (optional)
  • fresh parsley For garnish.
  • Extra Parmesan For serving.
  • A drizzle of garlic butter Optional for extra flavor.

Method
 

Cooking Pasta
  1. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Cooking Sausage
  1. 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.
Making Alfredo Sauce
  1. In the same skillet, melt butter over medium heat, sauté garlic until fragrant, then add heavy cream and bring to a gentle simmer.
  2. 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.
Combining Ingredients
  1. Add rigatoni to the Alfredo sauce, tossing to coat, and fold in the cooked sausage.
Serving
  1. Serve hot, garnished with parsley and extra Parmesan, and optionally drizzle with leftover garlic butter from the sausage.

Notes

Cool the pasta to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk or reserved pasta water. Avoid leaving at room temperature for more than two hours.