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Creamy Beef Sausage Alfredo Rigatoni

Creamy Beef Sausage Alfredo Rigatoni

The Crispy Chef
Rich, creamy Alfredo sauce coats every bite of rigatoni and savory beef sausage in this comforting yet impressive pasta dish. Perfect for weeknights or guests, this recipe delivers restaurant-quality results at home—without the fuss!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 6
Calories 745 kcal

Equipment

  • Large Pot
  • Large skillet
  • Wooden spoon
  • Cheese grater
  • Measuring cups and spoons
  • Colander

Ingredients
  

  • For the Pasta:
  • 1 lb rigatoni pasta
  • 2 tbsp salt for boiling water
  • For the Beef Sausage Mixture:
  • 1 lb beef sausage casings removed if using links
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes optional
  • Salt and black pepper to taste
  • For the Alfredo Sauce:
  • 4 tbsp butter
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cloves garlic minced
  • 1/4 tsp nutmeg
  • Salt and black pepper to taste
  • For Garnish:
  • Extra Parmesan cheese
  • Fresh parsley chopped
  • Black pepper

Instructions
 

  • Cook the Pasta
  • Bring a large pot of salted water to a boil.
  • Add rigatoni and cook until al dente (about 10–12 minutes).
  • Reserve 1 cup of pasta water, then drain without rinsing.
  • Cook the Beef Sausage
  • In a skillet over medium-high heat, cook sausage, breaking into chunks.
  • When browned, add onion and cook until translucent.
  • Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 1 minute.
  • Transfer sausage mix to a plate.
  • Make the Alfredo Sauce
  • In the same skillet, melt butter.
  • Add garlic and cook for 30 seconds.
  • Pour in heavy cream and bring to a gentle simmer.
  • Whisk in Parmesan until smooth.
  • Add nutmeg, salt, and pepper to taste.
  • Thin with reserved pasta water if needed.
  • Combine and Serve
  • Return sausage mix to the skillet with the sauce.
  • Add cooked rigatoni and stir to coat.
  • Let simmer for 1–2 minutes so flavors combine.
  • Serve hot, garnished with Parmesan, parsley, and black pepper.

Notes

Full-fat heavy cream is essential for the best texture.
Freshly grated Parmesan melts better than pre-grated.
Add spinach, mushrooms, or shrimp for delicious variations.
Save and use pasta water to help the sauce cling to noodles.

Nutrition

Calories: 745kcalCarbohydrates: 54gProtein: 27gFat: 48g
Keyword beef sausage alfredo, creamy pasta bake
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