Description
This Creamy Beef Sausage Alfredo Rigatoni is a rich, comforting pasta dish featuring tender beef sausage tossed with rigatoni in a velvety homemade Alfredo sauce. Perfect for weeknight dinners or cozy weekends, it blends the savory depth of browned sausage with the creamy luxury of Parmesan and garlic for an irresistible flavor experience.
Ingredients
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12 oz rigatoni pasta
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1 lb beef sausage (mild or spicy, casing removed)
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2 tbsp unsalted butter
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4 cloves garlic, minced
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1 cup heavy cream
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¾ cup whole milk
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1 cup grated Parmesan cheese
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1 tsp Italian seasoning
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½ tsp crushed red pepper flakes (optional)
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Salt and freshly cracked black pepper, to taste
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2 tbsp chopped parsley (for garnish)
Instructions
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Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente. Reserve 1 cup of pasta water before draining.
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In a large skillet, cook the beef sausage over medium-high heat, breaking it apart until browned and caramelized.
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Lower the heat to medium and add butter and garlic. Sauté for 30 seconds until fragrant.
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Pour in heavy cream and milk, stirring to combine. Scrape the bottom to release any browned bits for flavor.
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Add Parmesan cheese gradually, stirring until smooth and creamy. Season with Italian seasoning, salt, and pepper.
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Toss the cooked rigatoni into the sauce and mix until fully coated. Add splashes of pasta water as needed for a silky consistency.
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Sprinkle with chopped parsley and red pepper flakes if desired. Serve hot.
Notes
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Save some pasta water—it’s the key to adjusting sauce thickness.
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For a lighter version, replace half the cream with milk or use chicken sausage.
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Avoid overheating the sauce after adding cheese to prevent separation.
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Add extra Parmesan for a thicker, richer sauce.