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Creamy Garlic Sausage Alfredo Rigatoni with herbs and parmesan cheese

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.