Garlic Sausage Alfredo Rigatoni

Ingredients:

• 12 oz rigatoni pasta

• 1 lb Italian sausage (mild or spicy, casings removed)

• 1 tbsp olive oil (if needed)

• 5 garlic cloves, minced

• 1 small onion, finely diced

• 1 cup heavy cream

• 1 cup whole milk (or more cream for extra richness)

• 1 cup freshly grated Parmesan cheese

• ½ cup shredded mozzarella (optional, for extra creaminess)

• 2 tbsp unsalted butter

• ½ tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook Pasta:
   Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Reserve ½ cup pasta water, then drain.

2. Cook the Sausage:
   In a large skillet or Dutch oven, heat olive oil (if needed). Add sausage and cook until browned, breaking into crumbles (6–7 minutes). Remove and set aside.

3. Sauté Aromatics:
   In the same skillet, melt butter. Add onion and cook 3 minutes until softened. Stir in garlic and cook 1 minute until fragrant.

4. Make Alfredo Sauce:
   Pour in heavy cream and milk. Simmer gently (don’t boil) for 3–4 minutes. Stir in Parmesan, mozzarella (if using), Italian seasoning, red pepper flakes, salt, and black pepper. Stir until cheese melts and sauce thickens slightly.

5. Combine:
   Add cooked sausage and drained rigatoni to the sauce. Toss until pasta is coated, adding a splash of reserved pasta water if needed to loosen.

6. Serve:
   Garnish with fresh parsley and extra Parmesan. Serve immediately with garlic bread.