Creamy Roasted Garlic Sausage Alfredo Rigatoni
A comforting dish featuring rigatoni pasta, savory Italian sausage, and a rich, creamy sauce made with roasted garlic and Parmesan cheese.
Ingredients
Main ingredients
- 8 ounces rigatoni pasta, prepared al dente
- 1 pound Italian sausage, sliced Use any preferred type of Italian sausage
- 1 head of garlic, roasted Roast the garlic at home for better flavor
- 1 cup heavy cream Can be substituted with half-and-half or non-dairy alternatives
- 1 cup grated Parmesan cheese Use freshly grated for best results
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Cooking
- In a large pot, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook until browned.
- Squeeze the roasted garlic into the skillet and stir to combine.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked rigatoni to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
To store leftovers, let the pasta cool down, then transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave or on the stove, adding a splash of milk or cream to bring back the sauce's creaminess. You can customize this recipe with sautéed vegetables or different types of sausage.