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