GARLIC SAUSAGE ALFREDO RIGATONI

Name: GARLIC SAUSAGE ALFREDO RIGATONI
Prep time: 10 min
Cook time: 30 min
Yield: 6 people
Ingredients: 12 oz rigatoni pasta; 1 lb Italian sausage; 3 cloves garlic; 2 tablespoon olive oil; 1 cup heavy cream; ½ cup grated Parmesan cheese; ½ cup shredded Mozzarella cheese; ½ teaspoon dried basil; salt and pepper; fresh parsley

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Prep Time
10 mins
Cook Time
10 mins
Servings
6 people
Calories
700 kcal
Course
Main Course
Cuisine
Italian

GARLIC SAUSAGE ALFREDO RIGATONI

Iris Warren

Report

Garlic Sausage Alfredo Rigatoni is a rich and creamy pasta dish that combines savory Italian sausage, fragrant garlic, and a velvety Alfredo sauce, all tossed with rigatoni. This hearty meal is perfect for a cozy dinner and is sure to satisfy your comfort food cravings.

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Ingredients

Servings

12 oz rigatoni pasta
1 lb Italian sausage mild or spicy
3 cloves garlic minced
2 tablespoon olive oil
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded Mozzarella cheese
½ teaspoon dried basil
salt and pepper to taste
fresh parsley chopped (optional, for garnish)

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Instructions

Cook the rigatoni according to the package instructions. Drain and set aside, reserving ½ cup of pasta water.
In a large skillet, heat olive oil over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook for 5-7 minutes, breaking it apart, until browned and cooked through.
Add the minced garlic to the skillet with the sausage and cook for an additional 1-2 minutes, until fragrant.
Pour in the heavy cream, Parmesan cheese, mozzarella cheese, and dried basil. Stir to combine, and bring the mixture to a simmer.
Allow the sauce to simmer for 5-7 minutes until it thickens slightly. Add salt and pepper to taste.
Add the cooked rigatoni to the skillet, tossing it to coat in the creamy sauce. If the sauce is too thick, add the reserved pasta water to reach your desired consistency.
Serve immediately, garnished with fresh parsley if desired.

Notes

For a lighter version, you can use turkey sausage or chicken sausage.
If you want extra creaminess, add a bit more heavy cream or a splash of milk.
For added vegetables, sauté spinach, mushrooms, or bell peppers along with the sausage.
This dish is best served immediately, but leftovers can be stored in the fridge for up to 2 days. Reheat in the microwave or on the stovetop, adding a little milk if the sauce thickens too much.
If you prefer a spicy kick, use hot Italian sausage or sprinkle red pepper flakes over the top before serving.
You can substitute rigatoni with penne or another short pasta of your choice.