• 1 lb rigatoni pasta – Rigatoni’s tubular shape holds the sauce beautifully, but you can substitute with penne or any pasta you have on hand.
• 1 lb Italian sausage (mild or spicy, casings removed) – Italian sausage brings savory depth; feel free to choose the level of spice.
• 1 head roasted garlic (or 4-5 cloves garlic, minced if not roasting) – Roasted garlic adds sweetness and warmth; if you’re short on time, minced garlic will also work well.
• 1 cup heavy cream – This is the base of our Alfredo sauce, giving it that rich and creamy texture.
• 1¼ cups freshly grated Parmesan cheese – Fresh Parmesan melts into the sauce for maximum flavor.
• 2 tbsp olive oil – To cook the sausage and onion.
• 1 medium onion, chopped – The onion adds a slight sweetness to balance the savory elements.
• Salt & pepper, to taste – Season to bring all the flavors together.
• Fresh parsley, for garnish – A little green garnish for color and freshness.
