Cook the Pasta:
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package directions until al dente, usually 10–12 minutes. Stir occasionally to prevent sticking. The pasta should be tender but still have a slight bite in the center. Once done, drain thoroughly and set aside. Do not rinse, as the starch helps the sauce cling better to the pasta.
Cook the Sausage:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the sliced garlic sausage in an even layer. Cook for about 5 to 7 minutes, turning occasionally, until the sausage is browned on all sides and lightly crisped around the edges. This caramelization deepens the flavor. Transfer the sausage to a plate and set aside, leaving any flavorful browned bits in the pan for the next step.
Make the Alfredo Sauce:
In the same skillet, add the minced garlic directly into the rendered oil and sausage drippings. Sauté over medium heat for about 1 minute, stirring constantly, just until the garlic becomes fragrant and golden—it should not brown, as that can introduce bitterness. Carefully pour in the heavy cream and chicken broth. Stir well to incorporate, using a wooden spoon or silicone spatula to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it bubble for 3–5 minutes, allowing the flavors to meld and the sauce to begin thickening slightly.
