Sausage Alfredo Rigatoni Recipe
If you’re craving a soul-satisfying pasta that tastes like a warm hug, Sausage Alfredo Rigatoni is here to answer the call. Imagine plump rigatoni tubes drenched in a silky Parmesan Alfredo sauce, crumbles of juicy Italian sausage woven throughout, and every bite bursting with herby, garlicky depth. This Italian-American favorite comes together in just 30 minutes, making it the ultimate cozy, creamy dinner for any night of the week. Whether you’re feeding a family, surprising a friend, or just spoiling yourself (no judgment!), Sausage Alfredo Rigatoni is bound to become a cherished go-to in your kitchen.
Ingredients You’ll Need
With just a handful of simple ingredients, you can create something truly magical. Each element of this recipe brings its own character—creamy, cheesy, savory, or spicy—so be sure not to skip a thing. Here’s what makes Sausage Alfredo Rigatoni unforgettable:
- Rigatoni Pasta: Its ridges and tubes are perfect for catching all that luscious Alfredo sauce.
- Olive Oil: A quick drizzle jump-starts the sausage and infuses the sauce with a subtle richness.
- Italian Sausage: Choose sweet or spicy, depending on your mood; it adds bold flavor and heartiness.
- Garlic: Three cloves might sound like a lot, but it’s just the right amount for fragrant, savory depth.
- Heavy Cream: The foundation of a classic Alfredo, this gives the sauce its irresistible silkiness.
- Whole Milk: Lightens the cream just enough while keeping that luscious texture.
- Parmesan Cheese: Salty, melt-in-your-mouth magic; grating it fresh makes a world of difference.
- Italian Seasoning: A pinch of this blend adds layers of herby, aromatic flavor.
- Crushed Red Pepper Flakes: Optional, but a must if you like a touch of heat and extra zing.
- Salt and Black Pepper: Simple essentials to round out every bite.
- Fresh Parsley: Totally optional, but a sprinkle at the end adds a pop of color and freshness.
- Extra Parmesan: Trust me—nobody has ever regretted more cheese on top!
How to Make Sausage Alfredo Rigatoni
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a rolling boil and add your rigatoni. Cook according to the package directions until perfectly al dente—think tender, but with just a hint of bite left. Reserve about half a cup of pasta water before draining; this starchy liquid is liquid gold for adjusting your sauce’s texture later.
Step 2: Brown the Sausage
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add your Italian sausage (casings removed), and break it up into small crumbles with a spoon as it cooks. Sauté until it’s deeply browned and cooked through, about 6 to 8 minutes. The browning is where all that savory sausage flavor comes alive.
Step 3: Sauté the Garlic
With the sausage sizzling, stir in your minced garlic and let it cook for about a minute, just until fragrant. You want the garlic to bloom in the sausage oil, infusing the whole skillet with mouthwatering aroma without letting it burn.
Step 4: Make the Alfredo Sauce
Reduce the heat to low and pour in the heavy cream and milk, then stir in the grated Parmesan cheese. Sprinkle in the Italian seasoning and, if you love a gentle fiery kick, the crushed red pepper flakes. Let this mixture simmer gently for 3 to 5 minutes, stirring often, until the Parmesan has melted and the sauce is smooth, creamy, and just starting to thicken up.
Step 5: Bring It All Together
Add your drained rigatoni directly into the skillet. Give everything a good toss to coat the pasta thoroughly in the sausage Alfredo sauce, splashing in some reserved pasta water if you want to loosen it up for extra silkiness. Season everything with salt and black pepper to taste. The result: a pan of absolute joy.
Step 6: Finish and Garnish
Transfer your Sausage Alfredo Rigatoni to serving bowls and shower with freshly chopped parsley and plenty of extra Parmesan cheese. The green flecks and cheesy snow are not just for looks—they make every forkful even more delicious.
How to Serve Sausage Alfredo Rigatoni
Garnishes
The finishing touches are where you can get creative! A little shower of fresh parsley gives this creamy pasta a beautiful contrast, while a final hit of grated Parmesan brings a nutty depth. If you love a bit of kick, an extra sprinkle of red pepper flakes never hurts.
Side Dishes
Sausage Alfredo Rigatoni is definitely a star on its own, but pairing it with a simple arugula salad tossed in lemon vinaigrette or some garlicky sautéed green beans makes for a perfect meal. And don’t forget crusty bread or buttery garlic knots to help scoop up every last bit of creamy sauce!
Creative Ways to Present
If you feel like having a little fun, try serving your Sausage Alfredo Rigatoni in individual ramekins with a crispy Parmesan topping. Or spiral a nest of pasta in shallow bowls, scatter fresh basil over the top, and drizzle with a whisper of good olive oil to give the whole dish restaurant flair.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Let your Sausage Alfredo Rigatoni cool before storing in an airtight container in the fridge. It will stay fresh and tasty for up to 3 days, making it a dream for easy lunches or quick weeknight dinners.
Freezing
If you want to stash some away, let your pasta cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. For the best texture, thaw overnight in the fridge before reheating.
Reheating
When reheating, add a splash of milk or cream to restore the sauce’s creaminess. Warm slowly over low heat on the stove, or use short microwave bursts, stirring often. The flavors actually get even cozier after a day or two!
FAQs
Can I use a different type Main Course
Absolutely! While rigatoni is perfect for holding the creamy sauce, penne, ziti, or even fettuccine will work beautifully. Just use whatever you have on hand and adjust cooking times as needed.
What kind of Italian sausage should I use?
Both sweet and spicy Italian sausage work great, so pick based on your flavor preference—or mix them for the best of both worlds. Just make sure to remove the casings for easy crumbling.
How can I make Sausage Alfredo Rigatoni a little lighter?
You can lighten up the dish by using half-and-half instead of heavy cream, or swap out whole milk for a lower-fat alternative. Add extra sautéed veggies like spinach or mushrooms for a boost of nutrition and fresh flavor.
What’s the best way to avoid a gritty Alfredo sauce?
The trick is to use freshly grated Parmesan and stir it in gradually over low heat, which helps it melt smoothly into the sauce without clumping or getting grainy. Stirring steadily is key!
Can I make this ahead for a party?
Definitely! Prepare Sausage Alfredo Rigatoni up to a day in advance, store it in the fridge, and gently reheat with a splash of milk. You can garnish just before serving so it looks and tastes freshly made.
Final Thoughts
There’s just something irresistible about the rich, creamy combination of sausage and Alfredo with perfectly chewy rigatoni. If you haven’t tried making Sausage Alfredo Rigatoni yet, I can’t wait for you to give it a go—your kitchen will smell heavenly, and your dinner table will be extra happy. Gather your ingredients and savor every cheesy, comforting bite!
Print
Sausage Alfredo Rigatoni Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a creamy and flavorful pasta dish with this Sausage Alfredo Rigatoni recipe. Perfect for a cozy night in, this hearty meal combines savory Italian sausage with a rich Alfredo sauce, tossed with rigatoni pasta and garnished with Parmesan and fresh parsley.
Ingredients
Rigatoni Pasta:
- 12 ounces rigatoni pasta
Italian Sausage:
- 1 pound Italian sausage (casings removed)
Alfredo Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Garnish:
- 2 tablespoons chopped fresh parsley (optional)
- Extra Parmesan for garnish
Instructions
- Cook Rigatoni: Boil rigatoni in salted water until al dente. Reserve pasta water, then drain.
- Cook Sausage: Brown sausage in a skillet, breaking it into crumbles. Add garlic and sauté.
- Make Sauce: Add cream, milk, Parmesan, seasoning, and red pepper. Simmer until thickened.
- Combine: Toss cooked rigatoni in sauce. Season and garnish with parsley and Parmesan.
Notes
- Choose spicy or sweet sausage based on preference.
- Enhance with sautéed spinach or mushrooms.
- Leftovers reheat well with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 690
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
