Description
Creamy and flavorful rigatoni pasta tossed in a rich Alfredo sauce with browned garlic sausage.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 pound garlic sausage, sliced into 1/4-inch thick rounds
- 4 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup grated Pecorino Romano cheese, plus more for serving
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set it aside.
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic sausage and cook, stirring occasionally, until browned and cooked through (5-7 minutes).
- Add the minced garlic to the skillet. Cook for about 30 seconds, or until fragrant, being careful not to burn it.
- If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes, allowing the alcohol to evaporate.
- Reduce the heat to low. Pour in the heavy cream and stir to combine. Bring the cream to a gentle simmer, being careful not to let it boil.
- Add the grated Parmesan cheese and Pecorino Romano cheese to the skillet. Stir continuously until the cheese is melted and the sauce is smooth and creamy.
- Season the sauce with ground nutmeg, salt, and freshly ground black pepper to taste.
- If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
- Add the cooked rigatoni to the skillet with the Alfredo sauce and sausage. Toss to coat the pasta evenly with the sauce.
- Continue to cook for another minute or two, allowing the pasta to absorb some of the sauce.
- Remove the skillet from the heat. Garnish with chopped fresh parsley.
- Serve immediately, with extra grated Parmesan cheese and Pecorino Romano cheese on the side.
Notes
- Sausage Options: Substitute other types of sausage, such as Italian sausage (sweet or hot), chorizo, or even chicken sausage.
- Vegetarian Option: Omit the sausage and add sautéed vegetables, such as mushrooms, bell peppers, or spinach.
- Spice it Up: Add a pinch of red pepper flakes to the sauce or use hot Italian sausage.
- Add Some Greens: Stir in some chopped spinach or kale during the last few minutes of cooking.
- Cheese Variations: Experiment with different types of cheese in the Alfredo sauce. Gruyere, fontina, or Asiago would all be delicious additions.
- Make it Ahead: The Alfredo sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently over low heat before adding the pasta.
- Pasta Shapes: Use other pasta shapes, such as penne, fettuccine, or farfalle.
- Garlic Lovers: Add even more garlic to the recipe!
- Wine Pairing: A crisp, dry white wine, such as Pinot Grigio or Sauvignon Blanc, pairs perfectly with this dish.
- Sauce Too Thick: Add a little more reserved pasta water or heavy cream, one tablespoon at a time.
- Sauce Too Thin: Simmer it for a few more minutes, allowing it to reduce and thicken. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce to help thicken it.
- Sauce Separated: Remove the sauce from the heat and whisk in a tablespoon of cold butter.
- Pasta Sticking: Toss it with a little olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes