Sausage Alfredo with Rigatoni
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
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This rich and creamy pasta dish features tender rigatoni tossed in a creamy Alfredo sauce with savory sausage and a hint of garlic.

Ingredients for Single Meal

  • 1 - lb(s) ground pork sausage
  • 2 - Tbsp minced onion
  • 1 - tsp garlic powder
  • 1 - red bell pepper(s)
  • 1 - 24 oz jar(s) alfredo sauce
  • 16 - oz. rigatoni pasta**
  • - Salt and pepper
  • Garnish: - grated Parmesan cheese**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Seed and chop the red bell pepper.
  2. Cook the pasta, as directed.
  3. In a large skillet, brown the ground pork sausage with the chopped red bell pepper, minced onion and garlic powder. Drain and return to the skillet. Stir in the alfredo sauce and warm over medium heat. Once the pasta is cooked, toss with the sausage-alfredo sauce.
  4. Prepare the salad.
  5. Serve Sausage Alfredo with Rigatoni with grated Parmesan cheese garnish and a side salad.

Freezeasy Meal Prep Directions

  1. Seed and chop 2 red bell peppers.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the browned ground sausage and peppers
  • 1 - 24 oz. jar alfredo sauce
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze for up to 6 months in the fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the skillet to reheat and then tossing with the cooked pasta.

Dairy-Free Modifications

Unfortunately, there is not a great dairy-free alternative for this meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free pasta.

Printable Label Recipe Title

Sausage Alfredo with Rigatoni

Printable Label Instructions

Thaw and reheat the sausage and alfredo sauce in a large skillet. Cook the rigatoni and then toss with the sauce.
Serve with grated Parmesan cheese garnish, and a side salad.

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