Description
Savor a rich and creamy Sausage Alfredo Rigatoni that combines perfectly cooked rigatoni pasta with savory Italian sausage and a luscious homemade Alfredo sauce. This comforting Italian-American dish is ideal for weeknight dinners and guarantees satisfying, hearty flavors in every bite.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sausage & Seasonings
- 1 pound Italian sausage (casings removed)
- 2 cloves garlic (minced)
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Salt to taste
Sauce
- 2 tablespoons unsalted butter
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
Garnish (optional)
- Chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain well and set aside.
- Brown Sausage: In a large skillet over medium heat, add the Italian sausage, breaking it into crumbles. Cook until browned and fully cooked, about 6-8 minutes. Drain off excess fat if necessary.
- Sauté Garlic: Add the minced garlic to the sausage in the skillet and cook for an additional 1 minute until fragrant.
- Make Alfredo Sauce: Reduce heat to low. Stir in the butter and heavy cream, bringing the mixture to a gentle simmer. Gradually add the grated Parmesan cheese, Italian seasoning, black pepper, and red pepper flakes if using. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the Alfredo sauce and sausage. Toss gently to coat the pasta evenly. Simmer together for 1–2 minutes to meld the flavors.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley if desired, and serve warm for a comforting meal.
Notes
- You can use either spicy or sweet Italian sausage depending on your taste preference.
- For extra richness, stir in a handful of shredded mozzarella cheese just before serving.
- Leftovers can be stored in the refrigerator and will keep well for up to 3 days.
