Ingredients
12 oz rigatoni pasta
4 garlic sausage links, sliced
1 tbsp olive oil
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
½ cup chicken broth
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Cook the pasta:
Boil the rigatoni in salted water according to package instructions until al dente. Drain and set aside.
Cook the sausage:
Heat olive oil in a large skillet over medium heat. Add the sliced garlic sausage and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
Make the Alfredo sauce:
In the same skillet, add minced garlic and cook for about 1 minute, until fragrant. Pour in the heavy cream and chicken broth. Stir and bring to a gentle simmer.
Add the cheese:
Stir in Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and pepper to taste.
Combine:
Add the cooked rigatoni and browned sausage into the skillet, tossing to coat everything in the creamy Alfredo sauce.
Garnish and serve:
Sprinkle with fresh parsley and serve hot!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Calories: 650 kcal