Creamy Roasted Garlic Sausage Alfredo Rigatoni
Ingredients:
8 ounces rigatoni pasta, prepared al dente
1 pound sweet Italian sausage
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
10-12 leaves fresh basil, chopped (or 2-3 teaspoons dried)
Salt and pepper to taste
For the Roasted Garlic Alfredo Sauce:
1 head garlic, roasted
6 tablespoons unsalted butter
1 ¾ cups heavy cream
1 ¼ cups freshly grated Parmesan cheese
Salt and pepper to taste
½ cup shaved Parmesan cheese, for topping
2 teaspoons flour mixed with 2 tablespoons heavy cream to thicken the sauce
Directions:
Preheat oven to 350°F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
Cook rigatoni according to package directions for al dente texture, then drain and set aside, drizzling with a little olive oil to prevent sticking.
In a large skillet, sauté onion and garlic in olive oil over medium-high heat until translucent. Add sausage and cook until thoroughly done. Stir in basil, salt, and pepper, then remove from heat.
For the sauce, squeeze roasted garlic from skins and mash. In a medium saucepan, melt butter over low to medium heat, add cream and mashed garlic, and warm without boiling. Whisk in grated Parmesan until melted, then stir in flour-cream mixture until the sauce thickens.
Combine sausage and pasta with the Alfredo sauce, mixing thoroughly. Transfer to the prepared baking dish, top with shaved Parmesan, and bake for 30 minutes until bubbly and lightly browned.
