Creamy Beef Sausage Alfredo Rigatoni
This Creamy Beef Sausage Alfredo Rigatoni recipe is a delightful, family-friendly pasta dish that's rich, cheesy, and packed with flavor. Ideal for a weeknight dinner, it combines ground beef and sausage in a luxurious Alfredo sauce.
Equipment
- Large pot (for cooking pasta)
- Colander (for draining pasta)
- Large skillet or sauté pan (for making the sauce)
- Wooden spoon or spatula (for stirring)
- Cheese grater (if using block cheese)
- Measuring cups and spoons (for accurate measuring)
- Serving bowl or pasta plates (for serving)
Ingredients
For the Pasta:
- Rigatoni Pasta: 12 ounces
- Water: For boiling
- Salt: 1 tablespoon for pasta water
For the Creamy Beef Sausage Sauce:
- Olive Oil: 2 tablespoons
- Ground Beef: 1 pound lean
- Italian Sausage: 1 pound mild or spicy, your choice
- Garlic: 3 cloves freshly minced
- Heavy Cream: 1 cup
- Whole Milk: ½ cup
- Grated Parmesan Cheese: 1 cup freshly grated
- Shredded Mozzarella Cheese: 1 cup
- Italian Seasoning: 1 teaspoon
- Salt: To taste
- Black Pepper: To taste
- Fresh Parsley: For garnish chopped
Instructions
Cook the Pasta:
- Fill a large pot with water and add salt. Bring to a boil.
- Add rigatoni pasta and cook according to the package instructions until al dente.
- Reserve about ½ cup of pasta water, then drain the pasta using a colander. Set aside.
Prepare the Sauce:
- In a large skillet, heat olive oil over medium heat.
- Add ground beef and Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
- Stir in minced garlic and cook for an additional minute, until fragrant.
Make the Creamy Sauce:
- Pour in heavy cream and milk. Stir well, scraping any browned bits from the bottom of the pan.
- Bring the mixture to a simmer, then reduce heat to low.
- Gradually add grated Parmesan and shredded mozzarella, stirring continuously until melted and the sauce is smooth.
- Season the sauce with Italian seasoning, salt, and black pepper according to taste.
Combine Pasta with Sauce:
- Add the drained rigatoni to the skillet, tossing gently to coat the pasta in the creamy sauce.
- If the sauce is too thick, gradually mix in some reserved pasta water until desired consistency is achieved.
Serve:
- Garnish with freshly chopped parsley.
- Serve immediately in bowls or plates.
Video
Notes
Substitutions: Feel free to use penne or ziti pasta instead of rigatoni, and you can also add vegetables like spinach, mushrooms, or bell peppers to the sauce for added nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.
Freezing: The sauce can be frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.
Freezing: The sauce can be frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.