Roast the Garlic:
Preheat the oven to 400°F (200°C).
Cut the top off the head of garlic to expose the cloves. Place the garlic head on a piece of foil, drizzle with olive oil, and sprinkle with a little salt.
Wrap the garlic in the foil and roast in the oven until tender and golden, about 40 minutes. Once done, let it cool enough to handle, then squeeze out the cloves and mash them. Set aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente.
Drain the pasta, reserving about a cup of the pasta water for later.
Prepare the Sausage:
In a skillet, heat the olive oil over medium heat. Remove the sausage from its casing and add it to the skillet
Break up the sausage with a spoon and cook until browned and no longer pink. Remove from heat and set aside.
Make the Alfredo Sauce:
In the same skillet, add the heavy cream and bring to a simmer.
Stir in the mashed roasted garlic, Parmesan cheese, and black pepper. Let the sauce simmer for a few minutes until it begins to thicken.
If using, add the frozen peas and let them cook through.
Combine Ingredients:
Add the cooked sausage and drained rigatoni to the sauce. Toss everything together until the pasta is well coated with the sauce. If the sauce is too thick, add some reserved pasta water to achieve your desired consistency.
Serve:
Transfer the pasta to a serving dish or serve directly from the skillet.
Garnish with chopped fresh parsley and extra Parmesan cheese.
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