Garlic Sausage Alfredo Rigatoni

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Get ready to fall head over heels for this creamy, comforting dish: Garlic Sausage Alfredo Rigatoni. Each bite is a luscious mix of tender rigatoni noodles enveloped in a rich, garlicky Alfredo sauce, generously studded with savory chunks of sausage. It’s the kind of dish that feels like a warm hug after a long day—simple, hearty, and full of flavor.

The combination of robust garlic, savory sausage, and the velvety Parmesan cream sauce is pure magic. This meal comes together in a way that feels fancy but is wonderfully easy to pull off even on a busy weeknight. Whether you’re searching for a cozy dinner idea or a crowd-pleasing comfort meal, Garlic Sausage Alfredo Rigatoni is about to become a go-to favorite in your kitchen.

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Ingredients for Garlic Sausage Alfredo Rigatoni

• 12 oz rigatoni pasta
• 1 lb Italian sausage (casings removed)
• 4 cloves garlic, minced
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ½ cup reserved pasta water
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining. Set the pasta aside while you prepare the sauce.

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Step 2: Brown the Sausage

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up into small pieces with a spoon. Cook until the sausage is browned and fully cooked through, about 6–8 minutes. Remove any excess grease from the skillet, but leave a little behind for extra flavor.

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Step 3: Sauté the Garlic

Push the cooked sausage to one side of the skillet and melt the butter in the empty space. Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant. Be careful not to burn the garlic.

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Step 4: Make the Alfredo Sauce

Pour the heavy cream into the skillet, stirring it into the sausage and garlic. Bring to a gentle simmer and let it cook for 2–3 minutes to thicken slightly. Stir in the Parmesan cheese and mix until the cheese melts smoothly into the sauce.

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Step 5: Combine Pasta and Sauce

Add the cooked rigatoni directly into the skillet with the sauce. Toss everything together, adding a splash of the reserved pasta water as needed to loosen the sauce and coat the pasta evenly. Season with salt and pepper to taste.

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Step 6: Serve and Garnish

Plate the Garlic Sausage Alfredo Rigatoni and sprinkle with freshly chopped parsley. Add an extra crack of black pepper or a little more Parmesan if desired. Serve hot and enjoy every creamy, savory bite!

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Storage Instructions

To store leftover Garlic Sausage Alfredo Rigatoni, allow it to cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3–4 days.
When reheating, add a splash of milk or cream to the pasta to help revive the creamy sauce. Gently warm it in a skillet over medium-low heat or microwave in short intervals, stirring in between, to prevent the sauce from separating.

Freezing Tip:
While possible, freezing cream-based sauces can sometimes alter their texture. If you do freeze it, store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly with a bit of extra cream.

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Estimated Nutrition

Serving Size: 1 cup (approximate)

• Calories: 620
• Protein: 23g
• Fat: 41g
• Saturated Fat: 20g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 2g
• Sodium: 980mg

(Values are estimates and can vary based on specific ingredients used.)

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Frequently Asked Questions

What type of sausage works best for this dish?

Italian sausage (sweet or spicy) works beautifully. You can also use turkey sausage for a lighter version.

Can I substitute rigatoni with another pasta?

Absolutely! Penne, ziti, or even fettuccine make great alternatives.

How do I prevent the Alfredo sauce from breaking?

Simmer gently and avoid high heat once the cream is added. Stir constantly and be patient.

Is it necessary to reserve pasta water?

Yes! The starchy pasta water helps emulsify and thicken the sauce, making it cling beautifully to the pasta.

Can I add vegetables to this recipe?

Of course! Sautéed spinach, mushrooms, or peas are great additions without overpowering the flavors.

What cheeses can I use besides Parmesan?

Pecorino Romano adds a sharper taste, or try a blend of Parmesan and Asiago for extra depth.

How spicy is this dish?

It depends on your sausage choice. Mild Italian sausage keeps it mellow, while hot Italian sausage adds a little kick.

Can this be made gluten-free?

Yes, just swap regular rigatoni for your favorite gluten-free pasta, and make sure your sausage is gluten-free too.

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