Cook rigatoni according to package instructions until al dente.
In a large skillet, heat olive oil over medium heat and add garlic sausage, cooking until browned.
Add minced garlic to the skillet and sauté for about one minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
Stir in grated Parmesan cheese until melted and smooth.
Combine the cooked rigatoni with the sausage and Alfredo sauce, tossing to coat evenly.
Adjust the sauce’s consistency if needed with reserved pasta water and season with salt and pepper.
Serve immediately, garnished with freshly chopped parsley.
