For Garlic Sausage Alfredo Rigatoni:
1 tbsp olive oil
4 cloves garlic, minced
1 ½ cups heavy cream
12 oz rigatoni pasta
4 garlic sausage links, sliced
1 cup grated Parmesan cheese
½ cup chicken broth
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Pasta
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
Add the rigatoni pasta and cook it according to package instructions until it reaches an al dente texture (tender yet firm).
Drain the pasta, set it aside, and keep it warm while you prepare the rest of the dish.
Step 2: Cook the Garlic Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the sliced garlic sausage to the skillet and cook for about 5-7 minutes, or until the sausage is browned on all sides.
Once cooked, remove the sausage from the skillet and set it aside on a plate lined with paper towels to drain any excess oil.
Step 3: Make the Alfredo Sauce
In the same skillet, add the minced garlic and sauté it for about 1 minute until it becomes fragrant (be careful not to let it burn).
Slowly pour in the 1 ½ cups of heavy cream and the ½ cup of chicken broth. Stir the mixture to combine.
Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally.
Step 4: Add Parmesan Cheese
Gradually add the 1 cup of grated Parmesan cheese to the sauce, stirring constantly to ensure it melts smoothly into the cream.
Continue to stir until the sauce thickens to a rich, creamy consistency.
Season with salt and pepper to taste, adjusting according to your preference.
Step 5: Combine Pasta and Sausage
Add the drained rigatoni pasta and the browned garlic sausage to the skillet with the Alfredo sauce.
Toss everything together gently until the pasta and sausage are evenly coated in the sauce.
Step 6: Garnish and Serve