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.
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 8x8-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!