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
