Description
This Creamy Garlic Sausage Alfredo Rigatoni recipe combines perfectly cooked rigatoni pasta with flavorful garlic sausage and a rich, homemade Alfredo sauce. The sauce is made with heavy cream, Parmesan cheese, and a hint of chicken broth, creating a luscious and comforting dish that’s easy to prepare in just 30 minutes. Garnished with fresh parsley, this meal is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sausage
- 4 garlic sausage links, sliced
- 1 tbsp olive oil
Sauce
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup chicken broth
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced garlic sausage and cook, turning occasionally, until browned on all sides, approximately 5 to 7 minutes. Remove the sausage from the skillet and set aside.
- Make the Alfredo Sauce: Using the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine evenly. Bring the mixture to a gentle simmer over medium heat.
- Add the Cheese: Stir in the grated Parmesan cheese slowly, allowing it to melt completely and help thicken the sauce. Season the sauce with salt and pepper according to your taste preferences.
- Combine: Return the browned garlic sausage to the skillet and add the cooked rigatoni pasta. Toss everything together to ensure the pasta and sausage are fully coated with the creamy Alfredo sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve the dish hot for best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoother sauce texture.
- Be careful not to overcook the pasta; al dente texture works best to hold the sauce.
- You can substitute chicken broth with vegetable broth for a slightly different flavor or to make it halal-friendly.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently to avoid curdling the sauce.
