Garlic Sausage Alfredo Rigatoni Recipe
If you’re searching for a dish that wraps you up in comfort while still feeling a little bit special, you’ve got to try Garlic Sausage Alfredo Rigatoni. It’s the kind of recipe that delivers big flavor with minimal effort, marrying juicy garlic sausage and velvety Alfredo sauce with perfectly chewy rigatoni. Whether it’s a weeknight dinner or a meal you want to share with friends, this pasta always wows. Creamy, savory, and full of soul, Garlic Sausage Alfredo Rigatoni is a reliable crowd-pleaser you’ll reach for again and again.
Ingredients You’ll Need
The beauty of Garlic Sausage Alfredo Rigatoni is how a handful of simple, honest ingredients come together to create something spectacular. Each component adds its own character to the dish, from the richness of cream to the spice of sausage. Here’s what you’ll need—and why it matters.
- Rigatoni Pasta: These sturdy tubes are perfect for catching every bit of creamy sauce in their ridges.
- Olive Oil: Just a touch to get the sausage sizzling and prevent sticking.
- Garlic Sausage: The star of the dish—choose your favorite variety for a little extra punch and savoriness.
- Fresh Garlic: Four cloves add aromatic depth that makes the sauce sing.
- Unsalted Butter: This brings silkiness and rounds out the sharpness of the garlic.
- Heavy Cream: For that dreamy, luscious Alfredo texture you crave.
- Parmesan Cheese: A generous grating adds nutty, salty richness to the sauce.
- Black Pepper: Just a pinch lifts the flavors and adds gentle warmth.
- Salt: To taste—season every step for best results.
- Crushed Red Pepper Flakes (optional): Sprinkle in for a hint of heat if you’re feeling bold.
- Fresh Parsley: A finishing touch of color and freshness that brightens the whole plate.
How to Make Garlic Sausage Alfredo Rigatoni
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a rolling boil, then drop in your rigatoni. Cook it according to the package directions until it’s just al dente—firm with a little bite left. This way, it won’t get mushy when you toss it with the sauce. Once it’s ready, drain it well and set it aside. Try to time it so your pasta is ready just as your sauce reaches its silky peak.
Step 2: Brown the Garlic Sausage
While the pasta is cooking, heat up the olive oil in a big skillet over medium-high heat. Once the oil shimmers, add your garlic sausage—whether that’s sliced or crumbled from the casing. Let it brown and crisp, stirring occasionally, for about 6 to 8 minutes. The goal here is deep, savory flavor and those irresistible golden edges.
Step 3: Sauté Garlic and Add Butter
Turn the heat to medium, then stir in your minced garlic and the unsalted butter. Sauté just until the garlic is fragrant, about 1 to 2 minutes. Be careful not to let the garlic burn; you want it golden and aromatic, not bitter.
Step 4: Make the Alfredo Sauce
Now, reduce the heat to medium-low and pour in the heavy cream. Give it a gentle stir, letting it come to a soft simmer. Sprinkle in the Parmesan cheese, black pepper, and those red pepper flakes if you like a bit of heat. Let the sauce bubble and thicken for 3 to 5 minutes, stirring often so it stays smooth and creamy.
Step 5: Combine and Finish
Add your cooked rigatoni straight into that luscious Alfredo sauce and toss everything together. Let it simmer for 1 to 2 minutes more, so the pasta soaks up all the flavor. Taste and adjust the salt if needed. Just before serving, shower the whole skillet with chopped fresh parsley for a burst of color and freshness.
How to Serve Garlic Sausage Alfredo Rigatoni
Garnishes
A sprinkle of extra Parmesan, a pinch of fresh black pepper, and a handful of chopped parsley are all you need to make your Garlic Sausage Alfredo Rigatoni look and taste like a restaurant-worthy meal. If you’re feeling extra, a drizzle of good olive oil or a few shavings of lemon zest can add a gourmet touch.
Side Dishes
This creamy pasta pairs perfectly with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Warm, crusty bread is always welcome for mopping up every last bit of sauce. For something a bit more substantial, roasted or steamed broccoli and asparagus are lovely alongside Garlic Sausage Alfredo Rigatoni.
Creative Ways to Present
Serve your Garlic Sausage Alfredo Rigatoni in a big family-style bowl for a cozy, communal meal, or pile it high in individual pasta bowls for a dinner party. For a playful twist, try baking it in small ramekins with a little extra cheese on top until bubbly and golden. It’s also gorgeous spooned into a hollowed-out bread loaf for a fun, edible serving vessel!
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Sausage Alfredo Rigatoni keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors meld together even more, making your next meal just as satisfying. Just be sure to let the pasta cool to room temperature before sealing it up.
Freezing
You can freeze portions of Garlic Sausage Alfredo Rigatoni for up to 2 months. Scoop cooled pasta into freezer-safe containers or resealable bags, pressing out as much air as possible. When you’re ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
To reheat, add a splash of milk or cream to loosen the sauce, then warm gently in a saucepan or in the microwave, stirring every minute or so. This helps bring the Alfredo sauce back to its creamy, luscious consistency. Avoid overheating, as the sauce can separate if it gets too hot.
FAQs
Can I use a different type Main Course
Absolutely! While rigatoni is wonderful for its sauce-catching ridges, penne, ziti, or even fettuccine will work just as well in Garlic Sausage Alfredo Rigatoni.
What can I substitute for garlic sausage?
If you can’t find garlic sausage, Italian sausage is a great alternative. Just add an extra clove or two of garlic to keep that signature flavor shining through.
Is it possible to make this dish lighter?
For a lighter version, you can swap heavy cream for half-and-half, though the sauce will be a bit thinner. You could also use turkey sausage in place of pork for a leaner protein.
Can I make Garlic Sausage Alfredo Rigatoni ahead of time?
You can prep the sauce and sausage ahead, then cook the pasta and toss everything together just before serving for the freshest results. Leftovers also reheat beautifully for quick meals later in the week.
How can I make this dish vegetarian?
Try substituting garlic sausage with your favorite plant-based sausage or even sautéed mushrooms for a hearty, flavorful meatless twist on Garlic Sausage Alfredo Rigatoni.
Final Thoughts
There’s something irresistibly joyful about sharing a big bowl of Garlic Sausage Alfredo Rigatoni with the people you love. It’s simple, satisfying, and packed with flavor in every bite. Give this recipe a try and let it become a new favorite in your kitchen!
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Garlic Sausage Alfredo Rigatoni Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Garlic Sausage Alfredo Rigatoni is a rich and creamy pasta dish that combines perfectly cooked rigatoni with savory garlic sausage and a luscious homemade Alfredo sauce. Enhanced with fresh garlic, Parmesan, and a hint of crushed red pepper flakes, this comforting Italian-American recipe is quick to prepare and sure to please any pasta lover.
Ingredients
Pasta
- 12 oz rigatoni pasta
Sausage and Aromatics
- 1 tablespoon olive oil
- 1 lb garlic sausage, sliced or removed from casing
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
Sauce
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- Salt to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain and set aside.
- Brown the sausage: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the garlic sausage and cook until browned and cooked through, about 6–8 minutes.
- Sauté garlic and butter: Add the minced garlic and butter to the skillet and sauté for 1–2 minutes until fragrant.
- Make the Alfredo sauce: Reduce the heat to medium-low, then pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, black pepper, and red pepper flakes if using. Let the sauce simmer for 3–5 minutes, stirring often, until slightly thickened.
- Combine pasta and sauce: Add the cooked rigatoni to the skillet and toss to coat in the Alfredo sauce. Simmer for 1–2 minutes more until everything is well combined and heated through.
- Garnish and serve: Remove from heat and garnish with fresh chopped parsley before serving hot.
Notes
- You can substitute garlic sausage with Italian sausage and add a clove or two of extra garlic for enhanced flavor.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be thinner.
- Be careful not to overcook the pasta to maintain a firm texture that holds up to the sauce.
- Adjust seasoning with salt and pepper according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 670
- Sugar: 2g
- Sodium: 720mg
- Fat: 41g
- Saturated Fat: 21g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 130mg
