Creamy Garlic Sausage Alfredo Rigatoni

4. Add the Cheese:
   Reduce heat to low and slowly stir in the grated Parmesan cheese. Mix continuously until the cheese fully melts and the sauce becomes creamy and smooth. Avoid letting the sauce boil after adding the cheese, as high heat can cause it to break and turn grainy. Season with salt and freshly ground black pepper to taste—start with small amounts and adjust gradually, especially since both sausage and Parmesan contribute saltiness.
5. Combine:
   Return the cooked rigatoni and browned sausage to the skillet with the Alfredo sauce. Gently toss everything together until the pasta and sausage are thoroughly coated. Let it warm through for 1–2 minutes, allowing the rigatoni to absorb some of the sauce and the sausage to reheat evenly.
6. Garnish and Serve:
   Remove from heat and sprinkle generously with chopped fresh parsley for a touch of color and freshness. Serve hot, ideally in warmed bowls or plates to maintain temperature. This dish is best enjoyed immediately but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Calories: 650 kcal