Introduction

Garlic Sausage Alfredo Rigatoni is a rich and satisfying pasta dish that highlights the robust flavors of seasoned sausage, a velvety Alfredo sauce, and the unique texture of rigatoni. Whether you’re cooking for a family dinner or a cozy night in, this dish is a surefire crowd-pleaser.

The History of Garlic Sausage Alfredo Rigatoni

While Alfredo sauce originates from Italy, its creamy, butter-rich form became iconic in American-Italian cuisine. Pairing this sauce with garlic sausage—a staple in many European cuisines—creates a delightful fusion. Rigatoni, with its tubular shape and ridges, has long been favored for holding thick, flavorful sauces like Alfredo.

Ingredients Breakdown

Rigatoni Pasta: Holds the sauce well with its ridged surface.
Garlic Sausage: Adds bold, savory, and garlicky flavors; can use smoked or fresh.
Heavy Cream: Forms the base of the creamy Alfredo sauce.
Parmesan Cheese: Adds sharpness and depth to the sauce.
Butter: Provides richness to the sauce.
Garlic: Enhances the flavor of the sausage and the sauce.
Parsley: Optional, for a fresh garnish.
Salt and Black Pepper: Seasoning essentials.

Step-by-Step Instructions

Cook the Rigatoni: Boil pasta in salted water until al dente. Drain and reserve some pasta water.
Prepare the Sausage: Slice or crumble garlic sausage and cook in a skillet over medium heat until browned. Remove and set aside.
Sauté Garlic: In the same skillet, melt butter and sauté minced garlic until fragrant.
Make the Alfredo Sauce: Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and let it melt into a smooth sauce. Season with salt and pepper.
Combine: Add the cooked rigatoni and sausage to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water.
Serve: Garnish with parsley and extra Parmesan, and serve immediately.

Tips for the Perfect Garlic Sausage Alfredo Rigatoni

Use freshly grated Parmesan for the best flavor and smooth sauce.
Do not let the cream boil; keep it at a gentle simmer.
For even cooking, slice sausage into uniform pieces.
Save pasta water to adjust sauce consistency.

Variations and Customizations

Vegetarian Version: Substitute sausage with roasted mushrooms or plant-based sausage.
Spicy Twist: Add red chili flakes for a kick.
Herby Flavor: Incorporate fresh basil or oregano into the sauce.
Cheese Blend: Mix Parmesan with Pecorino Romano for a sharper flavor.

Health Considerations and Nutritional Value

This dish is rich in protein and carbs but is high in fat and calories due to the cream and sausage.

Healthier Alternatives:
- Use turkey or chicken sausage instead of pork.
- Swap heavy cream with half-and-half or unsweetened almond milk.
- Opt for whole-grain rigatoni for added fiber.

FAQ

Q: Can I use a different type of pasta?
A: Yes! Penne, ziti, or farfalle are excellent alternatives.

Q: Can I make this dish gluten-free?
A: Substitute rigatoni with gluten-free pasta and ensure the sausage is gluten-free.

Q: How can I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.

Q: Can I freeze this dish?
A: While you can freeze it, the sauce may lose its creamy texture. It’s best enjoyed fresh or refrigerated.

Garlic Sausage Alfredo Rigatoni

Indulge in a luxurious and savory dish that combines the bold flavors of garlic sausage with the creamy decadence of Alfredo sauce, all wrapped around perfectly cooked rigatoni. It's a comfort meal with a touch of elegance, perfect for any occasion.

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Ingredients

8 ounces rigatoni pasta cooked al dente
1 pound Johnsonville Sweet Italian Sausage
2 tablespoons olive oil
1 medium onion finely chopped
2 cloves garlic minced
10-12 fresh basil leaves or 2-3 teaspoons dried basil
Salt and pepper to taste

For the Roasted Garlic Alfredo Sauce

1 head roasted garlic
6 tablespoons unsalted butter
1 ¾ cups heavy cream
1 ¼ cups freshly grated Parmesan cheese
Salt and pepper to taste
½ cup shaved Parmesan cheese for topping

For Thickening the Alfredo Sauce

2 teaspoons flour
2 tablespoons heavy cream

Instructions

Cook the Rigatoni

Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking dish by lightly coating it with cooking spray.
Boil the rigatoni in a generously salted pot of water, following the package instructions for “al dente” texture. Drain the pasta and drizzle it with a little olive oil to prevent sticking. Set aside.

Cook the Sausage

Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
Add the sausage to the skillet and cook until fully browned. Remove from the heat, season with basil, salt, and pepper, and transfer the mixture to a large bowl.

Prepare the Roasted Garlic Alfredo Sauce

Squeeze the roasted garlic cloves out of their skins into a small bowl and mash them with a fork until smooth.
In a medium saucepan, melt the butter over low to medium heat. Stir in the heavy cream and mashed roasted garlic, heating the mixture until very warm, but do not allow it to boil.
Reduce the heat to low and whisk in the grated Parmesan cheese, salt, and pepper. Continue whisking until the cheese melts and the sauce becomes smooth.
In a separate small bowl, mix the flour and heavy cream until fully blended. Stir this mixture into the sauce, cooking until it thickens slightly.

Assemble and Bake

Pour the Alfredo sauce over the sausage mixture in the large bowl and stir until everything is evenly coated. Add the cooked rigatoni and mix thoroughly.
Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the shaved Parmesan cheese over the top.
Bake for 30 minutes, or until the dish is bubbling and lightly golden on top.
Serve warm and enjoy!

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