Description
Sausage Alfredo Rigatoni is a rich and creamy Italian-American pasta dish featuring tender rigatoni tossed in a luscious homemade Alfredo sauce with flavorful Italian sausage. This comforting main course combines the savory spiced sausage with a velvety blend of heavy cream and Parmesan cheese, perfectly balanced with garlic and a hint of red pepper flakes for subtle heat. Garnished with fresh parsley, it makes a satisfying and elegant dinner that’s easy to prepare on the stovetop.
Ingredients
Scale
Pasta
- 12 ounces rigatoni pasta
Sausage and Sauce
- 1 pound Italian sausage, mild or spicy, casings removed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup reserved pasta water
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Rigatoni: Bring a large pot of well-salted water to a rolling boil. Add the rigatoni pasta and cook according to the package directions until al dente, typically about 10-12 minutes. Reserve 1/4 cup of the pasta cooking water before draining the pasta. Set the drained rigatoni aside.
- Brown the Sausage: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces with a spoon. Cook for 6 to 8 minutes until the sausage is browned and cooked through, stirring occasionally to ensure even cooking.
- Add the Garlic: Stir in the minced garlic and sauté for about 30 seconds until fragrant, taking care not to let it burn.
- Make the Alfredo Sauce: Reduce the heat to medium-low. Pour in 1 1/2 cups of heavy cream, then add salt, black pepper, and red pepper flakes if using. Gently simmer the mixture for 3 to 4 minutes, stirring occasionally, until it thickens slightly.
- Incorporate the Parmesan: Stir in 1 cup of freshly grated Parmesan cheese. Continue to stir until the cheese melts completely and the sauce becomes smooth and creamy.
- Toss Pasta with Sauce: Add the cooked rigatoni to the skillet with the Alfredo sauce and sausage. Toss everything together to coat the pasta evenly. Add reserved pasta water a little at a time as needed to loosen the sauce to your desired consistency.
- Serve: Remove the skillet from heat. Garnish the pasta with 2 tablespoons of chopped fresh parsley and serve immediately for the best flavor and texture.
Notes
- Use freshly grated Parmesan cheese rather than pre-grated for a smoother sauce texture and richer flavor.
- For extra richness, stir in a tablespoon of butter into the sauce at the end of cooking.
- Add steamed broccoli florets or fresh spinach leaves to the sauce to incorporate more vegetables and color.
- If you prefer a spicier dish, increase the red pepper flakes or use spicy Italian sausage.
- This recipe can be made gluten-free by using gluten-free rigatoni pasta.
