Delicious Garlic Sausage Alfredo Rigatoni
When I first made this Garlic Sausage Alfredo Rigatoni, I wasn’t expecting it to be such a huge hit. But one bite in and I knew it had something special. The combination of creamy Alfredo sauce, garlicky sausage, and perfectly al dente rigatoni is everything you want in a comforting pasta dish. It’s rich, hearty, and honestly hard to stop eating.
I started making this recipe on weeknights when I needed something fast but satisfying. It has quickly become a staple at our dinner table. The sausage brings that savory depth, while the Alfredo sauce coats every piece of pasta with its luxurious creaminess. Add a little black pepper and Parmesan on top, and you’ve got a meal that feels indulgent but comes together so effortlessly.
The beauty of this dish is its balance. The sausage adds a robust flavor without overpowering the creamy base. The rigatoni holds the sauce beautifully in every ridge and tube, making each bite a complete experience. Whether it’s a cozy dinner for two or a larger family meal, this pasta fits the bill.
Why You’ll Love This Garlic Sausage Alfredo Rigatoni
This dish is the perfect mix of comfort food and elegance. The garlic sausage provides a punch of flavor that contrasts deliciously with the smooth, cheesy Alfredo sauce. It comes together quickly, making it ideal for busy weeknights. Plus, it’s customizable and easy to double if you’re feeding a crowd. If you’re a fan of creamy pasta dishes that don’t skimp on flavor, this one will easily make your regular rotation.
How to Make the Garlic Sausage Alfredo Rigatoni
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. Add the rigatoni and cook it until just al dente, according to the package instructions. Drain and set aside, reserving a little pasta water for later.
Step 2: Brown the Sausage
While the pasta cooks, heat a skillet over medium heat. Remove the garlic sausage from its casing and crumble it into the pan. Cook until browned and cooked through, then transfer to a plate.
Step 3: Make the Alfredo Sauce
In the same skillet, melt some butter and add minced garlic. Sauté until fragrant. Stir in heavy cream, then let it simmer for a couple of minutes before adding grated Parmesan cheese. Stir until the cheese melts and the sauce thickens.
Step 4: Combine Everything
Return the sausage to the pan and toss to coat it in the sauce. Add the rigatoni and a splash of the reserved pasta water to loosen the sauce, stirring gently to coat the pasta thoroughly.
Step 5: Finish and Serve
Serve the pasta hot, topped with freshly cracked black pepper, more Parmesan, and chopped parsley for a fresh touch.
Recipe Variations and Possible Substitutions
You can switch up the sausage if you prefer something milder or spicier. Turkey sausage or even chicken sausage work great here. For a lighter version, half-and-half can replace the heavy cream, though the sauce will be a bit thinner. Want to go vegetarian? Try using mushrooms or roasted cauliflower instead of sausage. For a garlickier punch, roast some garlic cloves and stir them into the sauce. You can even add spinach or peas for a pop of green and extra nutrition.
Serving and Pairing Suggestions
I love serving this rigatoni with a crisp green salad tossed in a lemony vinaigrette. The acidity balances the richness of the Alfredo sauce beautifully. Garlic bread or a warm baguette on the side is almost a requirement—you’ll want something to mop up that creamy sauce. A chilled glass of Pinot Grigio or Chardonnay pairs wonderfully too.
If you’re making this for a dinner party, add some roasted vegetables like zucchini or asparagus on the side. For a cozier meal, a bowl of roasted tomato soup served before the pasta is a lovely touch. And if you’re feeling extra indulgent, a sprinkle of truffle oil can take this dish to a whole new level.
Storage and Reheating Tips
This pasta stores really well in the fridge for up to 3 days. Just make sure it’s in an airtight container. When reheating, add a splash of milk or cream to help loosen the sauce as it tends to thicken up. You can reheat it on the stove over low heat or in the microwave, stirring halfway through.
Avoid freezing the Alfredo sauce as the cream can separate once thawed. If you must freeze it, do so before combining with the pasta, and thaw it gently before reheating and assembling the dish.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can make the sauce and cook the sausage ahead of time. Store them separately and reheat before combining with freshly cooked pasta.
What kind of sausage works best?
Garlic sausage is ideal, but Italian sausage or even chorizo can work if you’re looking for a bolder flavor.
Can I use store-bought Alfredo sauce?
Absolutely! If you’re in a hurry, a high-quality jarred Alfredo sauce can work just fine. Just warm it up and add a bit of fresh garlic for extra flavor.
How can I make this gluten-free?
Use your favorite gluten-free pasta and ensure your sausage and Alfredo ingredients are gluten-free as well.
Is this recipe spicy?
Not at all, unless you choose a spicy sausage. You can always add a pinch of red pepper flakes for a little heat if desired.
Related Recipe You’ll Like
If you loved this Garlic Sausage Alfredo Rigatoni, you should definitely try my Creamy Tuscan Chicken Pasta. It’s rich with sun-dried tomatoes, spinach, and a luscious garlic cream sauce that’s just as comforting and satisfying.
Save and Share This Recipe for Later
Don’t forget to save this Garlic Sausage Alfredo Rigatoni recipe for later! Pin it to your favorite pasta board on Pinterest so you can find it anytime. Share it with your friends and family on Facebook, Instagram, or wherever you like to talk food. It’s too good to keep to yourself!
Garlic Sausage Alfredo Rigatoni
Garlic Sausage Alfredo Rigatoni is a rich and creamy pasta dish that combines the bold flavor of garlic-infused sausage with a luscious homemade Alfredo sauce. Tossed with perfectly cooked rigatoni that holds the sauce in every bite, this recipe is a comforting and satisfying dinner option. Finished with cracked black pepper, fresh parsley, and a generous sprinkle of Parmesan cheese, it’s the perfect choice for a quick weeknight meal or a cozy weekend dinner. Ideal for anyone who loves hearty, creamy pasta and robust sausage flavor.
Ingredients
- 12 oz rigatoni pasta
- 1 lb garlic sausage, casing removed
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt, to taste
- Freshly cracked black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and reserve 1/2 cup of the pasta water.
- In a large skillet over medium heat, cook the garlic sausage until browned and cooked through. Remove and set aside.
- In the same skillet, melt the butter and add minced garlic. Cook until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce thickens.
- Return sausage to the skillet and mix to coat in the sauce.
- Add rigatoni to the skillet, tossing with the sauce and sausage. If needed, add a splash of reserved pasta water to loosen the sauce.
- Season with salt and cracked black pepper to taste.
- Garnish with fresh parsley and serve hot.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Use gluten-free pasta for a gluten-free variation.
- Try roasted garlic or extra Parmesan for deeper flavor.
- Leftovers can be refrigerated for up to 3 days. Add a bit of milk when reheating to restore creaminess.
