Why You’ll Love This Recipe
Sausage Alfredo Rigatoni is a rich, comforting pasta dish that brings together hearty sausage, tender rigatoni, and a luxuriously creamy Alfredo sauce. This is the kind of meal that feels indulgent and satisfying, perfect for cozy dinners or when you want a restaurant-style dish made at home. I love this recipe because it strikes a beautiful balance between simplicity and bold flavor. The sausage adds savory depth, the rigatoni holds the sauce perfectly, and the Alfredo is smooth, cheesy, and comforting without being overwhelming. It is a dependable recipe for family dinners, date nights, or entertaining guests, and it comes together with straightforward steps and familiar ingredients. If you enjoy creamy pasta dishes that feel filling and comforting, this Sausage Alfredo Rigatoni is guaranteed to become a favorite.
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Sausage Alfredo Rigatoni
- Total Time: 35 minutes
- Yield: 4–6 servings
Description
A rich and comforting Sausage Alfredo Rigatoni made with tender pasta, savory Italian sausage, and a creamy homemade Alfredo sauce—perfect for an indulgent dinner.
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage (mild or spicy), casings removed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Optional garnish: chopped parsley
Instructions
- Cook rigatoni according to package instructions until al dente; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add Italian sausage and cook until browned, breaking it into crumbles. Remove excess grease if needed.
- Add garlic to the skillet and sauté for 30 seconds until fragrant.
- Pour in heavy cream and milk, stirring to combine.
- Reduce heat to low and stir in Parmesan cheese until sauce is smooth.
- Season with salt, black pepper, and red pepper flakes if using.
- Add cooked rigatoni to the sauce and toss to coat evenly.
- Garnish with parsley and serve hot.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Add sautéed mushrooms or spinach for extra flavor.
- Sauce thickens as it cools—serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Rigatoni pasta provides a sturdy shape that holds the creamy sauce beautifully.
Italian sausage adds bold, savory flavor and hearty texture.
Olive oil helps brown the sausage and build flavor.
Onion adds subtle sweetness and depth to the sauce.
Garlic enhances the dish with aromatic warmth.
Butter forms the base of the Alfredo sauce.
Heavy cream creates the rich, velvety texture of the sauce.
Parmesan cheese adds saltiness and classic Alfredo flavor.
Salt balances and enhances all the ingredients.
Black pepper adds gentle heat and seasoning.
Optional red pepper flakes add a mild kick.
Optional parsley adds freshness and color before serving.
Directions
Begin by bringing a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve a small amount of pasta water, then drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Remove the sausage from its casing if needed and cook, breaking it apart, until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, add the onion and cook until softened. Add the garlic and cook briefly until fragrant. Reduce the heat and add butter, allowing it to melt gently.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and thickened. Season with salt, black pepper, and red pepper flakes if using.
Return the cooked sausage to the skillet, then add the cooked rigatoni. Toss to coat evenly, adding a splash of reserved pasta water if needed to loosen the sauce. Serve hot, garnished with parsley and extra Parmesan if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 4 to 6 people. Preparation time is approximately 15 minutes, and cooking time is about 25 minutes.
Storage/reheating
Store leftover Sausage Alfredo Rigatoni in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to restore the sauce’s consistency.
Variations and Customizations
Sausage Alfredo Rigatoni is easy to adapt to your preferences. For a lighter option, use chicken sausage or turkey sausage instead of pork. I tested this recipe with chicken sausage, and it still delivered great flavor with a slightly lighter finish.
You can add vegetables such as spinach, broccoli, or mushrooms to the sauce for extra texture and nutrition. For a smokier flavor, use smoked sausage or add a pinch of smoked paprika.
If you prefer a cheesier sauce, add mozzarella or Romano cheese along with the Parmesan. These customizations allow flexibility while keeping the dish creamy, hearty, and satisfying.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 620 |
| Protein (g) | 26 |
| Carbs (g) | 48 |
| Fat (g) | 36 |
| Saturated Fat (g) | 18 |
| Fiber (g) | 3 |
| Sugar (g) | 4 |
| Sodium (mg) | 920 |
Expert Tips & Customizations
Do not overcook pasta
Al dente pasta holds up better in creamy sauces.
Use freshly grated cheese
This ensures a smooth Alfredo sauce.
Simmer gently
High heat can cause cream sauces to separate.
Reserve pasta water
It helps adjust sauce consistency perfectly.
FAQs
What type of sausage works best?
Italian sausage, mild or spicy, works best for this recipe.
Can I make this ahead of time?
It is best served fresh, but leftovers reheat well with added cream.
Can I use a different pasta shape?
Yes, penne or fettuccine are good alternatives.
Is this dish very heavy?
It is rich and filling, but portioned servings keep it balanced.
Can I make this gluten-free?
Yes, use gluten-free pasta and check sausage labels.
What pairs well with this dish?
A simple green salad or garlic bread pairs perfectly.
Conclusion
Sausage Alfredo Rigatoni is a comforting, creamy pasta dish that delivers bold flavor with minimal effort. With savory sausage, perfectly cooked rigatoni, and a smooth Alfredo sauce, this recipe is ideal for satisfying dinners that feel both indulgent and homemade.
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