1. Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add crumbled garlic sausage and cook until browned and cooked through.
3. Add minced garlic to the skillet and cook for an additional minute, stirring constantly.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes.
5. Stir in the grated Parmesan cheese until melted and well combined with the cream sauce.
6. Season with salt and pepper to taste.
7. Add the cooked rigatoni to the skillet and toss until the pasta is fully coated in the creamy Alfredo sauce.
8. Serve hot, garnished with chopped fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: | Servings: 4
