20 Creamy Ragu Alfredo Sauce Recipes for Pasta Lovers

Craving a bowl of rich, velvety pasta that feels like a warm hug? Look no further! We’ve rounded up 20 irresistible Ragu Alfredo sauce recipes that turn simple noodles into creamy, dreamy comfort food. Whether you’re whipping up a quick weeknight dinner or indulging in a cozy weekend feast, these recipes promise to satisfy every pasta lover’s cravings. Ready to dig in? Let’s get saucy!

Classic Ragu Alfredo Fettuccine

This rich, comforting pasta dish combines hearty meat ragu with creamy Alfredo sauce for a decadent twist on two Italian favorites.

Ingredients:

• 8 oz fettuccine
• 1/2 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Cook fettuccine in salted boiling water according to package directions. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, brown ground beef and sausage in a large skillet over medium heat for 5-6 minutes, breaking into crumbles. Add diced onion and minced garlic; cook 3 minutes until softened.
3. Stir in crushed tomatoes, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10 minutes.
4. In a separate saucepan, melt 2 tbsp butter over low heat. Whisk in 1/2 cup heavy cream and 1/4 cup Parmesan until smooth (2-3 minutes).
5. Toss drained pasta with Alfredo sauce, adding reserved pasta water 1 tbsp at a time if needed. Top with meat ragu and garnish with parsley.

The magic here is how the tangy tomato ragu cuts through the velvety Alfredo – every forkful delivers the perfect balance. Tip: For extra richness, stir 1/4 cup of the Alfredo sauce into the ragu before assembling.

Garlic Parmesan Ragu Alfredo Pasta

This Garlic Parmesan Ragu Alfredo Pasta is the ultimate comfort dish—creamy, savory, and packed with layers of flavor that’ll have everyone asking for seconds.

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 lb ground beef (or Italian sausage)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant.
3. Add the ground beef, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, breaking it apart, until browned (about 5–7 minutes).
4. Pour in 1 cup heavy cream and simmer for 3 minutes, stirring occasionally.
5. Reduce heat to low, then stir in 1/2 cup Parmesan cheese and 1/4 tsp red pepper flakes (if using) until the sauce is smooth and thickened.
6. Toss the cooked pasta in the sauce until evenly coated. Garnish with extra Parmesan and 2 tbsp chopped parsley.

The magic here? The rich Alfredo clings to every noodle while the garlicky ragu adds a hearty depth—no one will guess it’s a 30-minute meal!

Tip: For extra silkiness, reserve 1/4 cup pasta water and stir it into the sauce before adding the cheese.

Spicy Cajun Ragu Alfredo Penne

This creamy, smoky pasta dish packs a punch with Cajun spice and rich Alfredo sauce—perfect for when you’re craving bold flavors in a comforting bowl.

Ingredients:

• 8 oz penne pasta
• 1 tbsp olive oil
• 1/2 lb ground Italian sausage
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 1/2 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook penne according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add ground sausage, breaking it apart with a spoon, and cook for 5 minutes until browned. Stir in onion, bell pepper, and garlic; cook for 3 more minutes until softened.
3. Sprinkle in Cajun seasoning, smoked paprika, and red pepper flakes; stir for 30 seconds until fragrant. Pour in heavy cream, scraping up any browned bits, and simmer for 2 minutes.
4. Reduce heat to low. Stir in Parmesan until melted, then toss with cooked penne. Season with salt and black pepper to taste.
5. Garnish with fresh parsley and serve immediately.

The magic here? The Cajun ragu clings to every noodle, while the Alfredo sauce mellows the heat just enough to keep you coming back for more.

Tip: For extra depth, deglaze the skillet with 1/4 cup chicken broth before adding the cream.

Sun-Dried Tomato Ragu Alfredo Linguine

This rich, creamy pasta dish blends the deep umami of sun-dried tomatoes with a velvety Alfredo sauce—perfect for a cozy date night or impressing dinner guests.

Ingredients:

• 8 oz linguine
• 1/2 cup sun-dried tomatoes (oil-packed), thinly sliced
• 2 tbsp sun-dried tomato oil (from the jar)
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions:

1. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat sun-dried tomato oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 1 minute until fragrant.
3. Pour in heavy cream, stirring constantly. Simmer 3 minutes until slightly thickened.
4. Reduce heat to low. Stir in Parmesan, salt, and black pepper until melted and smooth.
5. Add cooked linguine and sun-dried tomatoes, tossing to coat. Thin with reserved pasta water if needed.
6. Garnish with fresh basil before serving.

The magic here? The sun-dried tomato oil infuses the Alfredo with a subtle sweetness, while the red pepper flakes add just enough kick to balance the richness.

Tip: For extra depth, stir in 1 tbsp tomato paste with the garlic.

Spinach and Mushroom Ragu Alfredo Lasagna

This creamy, veggie-packed lasagna swaps traditional marinara for a rich Alfredo base, making it a decadent twist on the classic.

Ingredients

• 12 lasagna noodles (oven-ready or boiled)
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 5 oz fresh spinach
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 15 oz ricotta cheese
• 1 large egg
• 2 cups Alfredo sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Sauté veggies: Heat olive oil in a skillet over medium. Add mushrooms and cook 5 minutes until softened. Stir in garlic, spinach, thyme, salt, and pepper; cook 2 minutes until spinach wilts. Remove from heat.
2. Prep ricotta: In a bowl, mix ricotta and egg until smooth.
3. Layer lasagna: Spread 1/2 cup Alfredo sauce in a 9×13″ baking dish. Top with 4 noodles, half the ricotta mixture, half the veggie ragu, and 2/3 cup mozzarella. Repeat layers, ending with noodles, remaining Alfredo sauce, mozzarella, and Parmesan.
4. Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 15 more minutes until bubbly and golden.

The mushroom-spinach ragu adds earthy depth to the creamy Alfredo, while oven-ready noodles keep assembly fuss-free.

Tip: Let lasagna rest 10 minutes before slicing—it holds its layers better!

Chicken Bacon Ragu Alfredo Bake

This creamy, hearty bake combines tender chicken, smoky bacon, and rich Alfredo sauce for a comfort-food masterpiece that’s weeknight-friendly but feels special.

Ingredients:

• 8 oz penne pasta
• 4 slices thick-cut bacon, chopped
• 1 lb boneless skinless chicken breasts, diced
• 1 (15 oz) jar Alfredo sauce
• 1 (14.5 oz) can fire-roasted diced tomatoes, drained
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook penne according to package directions until al dente; drain.
2. In a large skillet, cook chopped bacon over medium heat until crispy (5–6 minutes). Remove with a slotted spoon, leaving drippings in the pan.
3. Add diced chicken to the skillet; cook until no longer pink (6–7 minutes). Stir in Alfredo sauce, drained tomatoes, 1 tsp garlic powder, 1/2 tsp oregano, and 1/4 tsp black pepper. Simmer 2 minutes.
4. Toss cooked penne and bacon with the sauce mixture. Transfer to a 9×13″ baking dish and top with mozzarella and Parmesan.
5. Bake at 375°F for 20 minutes until bubbly and cheese is golden. Garnish with fresh parsley.

The crispy bacon bits and fire-roasted tomatoes add a smoky depth that takes classic Alfredo to the next level.

Tip: For extra crunch, broil the bake for 1–2 minutes at the end (watch closely!).

Shrimp Scampi Ragu Alfredo Spaghetti

This Shrimp Scampi Ragu Alfredo Spaghetti is a luxurious twist on classic pasta night—creamy, garlicky, and packed with juicy shrimp in every bite.

• 8 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry white wine
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

1. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. In a large skillet, melt 2 tbsp butter over medium heat. Add shrimp and cook for 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, melt remaining 1 tbsp butter. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up any browned bits. Simmer for 2 minutes.
4. Reduce heat to low. Stir in heavy cream, Parmesan, salt, and black pepper. Cook for 3 minutes until slightly thickened. Add cooked spaghetti and shrimp, tossing to coat. Thin with reserved pasta water if needed.
5. Garnish with parsley and serve immediately.

The magic here? The white wine and lemon cut through the rich Alfredo, balancing the dish perfectly. Tip: For extra depth, add a splash of pasta water to the sauce—it helps the creamy coating cling to every strand.

Roasted Red Pepper Ragu Alfredo Ravioli

This creamy, smoky ragu-stuffed ravioli feels like a restaurant-worthy treat, but comes together with just a handful of pantry staples.

Ingredients

• 1 (9 oz) package cheese ravioli
• 2 tbsp olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (12 oz) jar roasted red peppers, drained and chopped
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/4 tsp salt
• Fresh basil for garnish

Instructions

1. Cook ravioli according to package directions. Drain and set aside.
2. Heat 2 tbsp olive oil in a deep skillet over medium. Add 1/2 cup diced onion; cook 3 minutes until soft. Stir in 2 cloves minced garlic and cook 30 seconds until fragrant.
3. Add chopped roasted red peppers, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes. Cook 2 minutes, mashing slightly with a spoon.
4. Pour in 1 cup heavy cream and simmer 5 minutes until slightly thickened. Stir in 1/2 cup parmesan and 1/4 tsp salt until melted.
5. Toss cooked ravioli in sauce until coated. Garnish with torn basil.

The charred sweetness of the peppers balances the rich Alfredo sauce perfectly—it’s like two classic pasta sauces in one bite!

Tip: For extra depth, add a splash of balsamic vinegar when cooking the peppers.

Broccoli Cheddar Ragu Alfredo Mac and Cheese

This creamy, veggie-packed mac and cheese gets a hearty upgrade with a rich ragu and Alfredo twist—comfort food at its finest!

Ingredients:

• 8 oz elbow macaroni
• 2 cups small broccoli florets
• 1 tbsp olive oil
• 1/2 lb ground beef (or plant-based crumbles)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup Alfredo sauce (jarred or homemade)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook macaroni according to package instructions, adding broccoli florets during the last 3 minutes of boiling. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart with a spoon. Cook for 5–6 minutes until browned, then stir in garlic powder, onion powder, salt, and black pepper.
3. Reduce heat to low. Pour in Alfredo sauce and 1 cup of cheddar cheese, stirring until melted. Add the pasta and broccoli, tossing to coat evenly.
4. Sprinkle remaining 1/2 cup cheddar and Parmesan over the top. Cover and let sit for 2–3 minutes until cheese melts. Serve immediately.

The ragu adds a savory depth to the classic Alfredo-cheese combo, while the broccoli keeps it fresh—no one will guess it’s secretly veggie-loaded!

Tip: For extra crunch, broil the topped mac and cheese for 2–3 minutes before serving.

Lobster Ragu Alfredo Tagliatelle

This decadent pasta dish combines sweet lobster meat with a creamy Alfredo sauce, all tangled up in silky tagliatelle—it’s pure indulgence in every bite.

Ingredients:

• 8 oz tagliatelle pasta
• 1 lb cooked lobster meat, chopped
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the tagliatelle according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, melt 3 tbsp unsalted butter over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
3. Add the chopped lobster meat and 1/4 tsp red pepper flakes, stirring gently for 2 minutes to warm through.
4. Pour in 1/2 cup heavy cream and simmer for 2 minutes, then stir in 1/2 cup grated Parmesan until melted. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Toss the cooked tagliatelle into the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Garnish with 2 tbsp chopped fresh parsley.

The magic here? The briny lobster pairs perfectly with the rich Alfredo, while the red pepper flakes add just the right hint of heat.

Tip: For extra depth, deglaze the pan with a splash of white wine before adding the cream.

Vegetable Medley Ragu Alfredo Farfalle

This creamy, veggie-packed pasta dish feels indulgent but comes together in under 30 minutes—perfect for busy weeknights when you want something hearty but fresh.

Ingredients:

• 8 oz farfalle pasta
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 medium carrot, finely chopped
• 1 small zucchini, quartered and sliced
• 1 cup cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

Instructions:

1. Cook farfalle according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add onion and carrot; sauté for 3 minutes until softened. Stir in zucchini, mushrooms, and garlic; cook for 5 minutes until vegetables are tender.
3. Pour in crushed tomatoes, heavy cream, oregano, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
4. Reduce heat to low. Add cooked farfalle and Parmesan, tossing to coat. If needed, thin sauce with reserved pasta water 2 tbsp at a time.
5. Garnish with fresh basil and serve immediately.

The magic here is in the texture—the silky Alfredo-like sauce clings to every nook of the farfalle, while the veggie ragu adds just the right bite.

Tip: For extra richness, stir in a spoonful of cream cheese with the Parmesan.

Pesto Ragu Alfredo Tortellini

This Pesto Ragu Alfredo Tortellini is a luxurious mashup of creamy, herby, and meaty flavors—perfect for when you want to impress without spending hours in the kitchen.

• 1 (20 oz) package cheese tortellini
• 1 lb ground Italian sausage
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup prepared basil pesto
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

1. Cook the tortellini according to package instructions. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the ground sausage and cook, breaking it apart, until browned (about 6–8 minutes).
3. Reduce heat to medium and pour in 1 cup heavy cream, stirring gently. Simmer for 2 minutes until slightly thickened.
4. Stir in 1/2 cup Parmesan cheese, 1/4 cup pesto, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Mix until smooth.
5. Add the cooked tortellini and toss to coat evenly. Cook for 1–2 more minutes until heated through.

The magic here is how the pesto brightens up the rich Alfredo, while the sausage adds a savory depth—each bite is a little symphony of flavors.

Tip: For extra freshness, top with a handful of chopped basil or a squeeze of lemon before serving.

Buffalo Chicken Ragu Alfredo Shells

This creamy, spicy twist on classic pasta night combines tender shredded chicken, tangy buffalo sauce, and rich Alfredo for a dish that’s bold, comforting, and totally crave-worthy.

Ingredients:

• 8 oz medium pasta shells
• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup shredded cooked chicken
• 1/3 cup buffalo sauce
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add diced yellow onion and sauté for 3–4 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Add shredded chicken and buffalo sauce, tossing to coat. Cook for 2 minutes to warm through.
4. Pour in heavy cream, then simmer for 3–4 minutes, stirring occasionally, until slightly thickened. Stir in grated Parmesan cheese, kosher salt, and black pepper until melted and smooth.
5. Add cooked pasta shells to the skillet, tossing to coat evenly. Garnish with crumbled blue cheese (if using) and chopped fresh parsley.

The magic here? The way the spicy buffalo sauce cuts through the creamy Alfredo, while the shells trap every bit of that velvety sauce. Serve with extra buffalo sauce on the side for heat lovers!

Tip: For extra depth, use rotisserie chicken and reserve a little of the pasta water to adjust the sauce’s consistency.

Truffle Ragu Alfredo Gnocchi

This decadent dish combines pillowy gnocchi with a rich truffle-infused ragu and creamy Alfredo sauce—comfort food with a luxurious twist.

Ingredients:

• 1 lb store-bought or homemade gnocchi
• 1 tbsp olive oil
• 1/2 lb ground pork
• 1/2 lb ground beef
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp truffle oil
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground pork and ground beef, breaking it up with a spoon, until browned (5–6 minutes). Drain excess fat.
2. Add onion and cook until soft (3 minutes), then stir in garlic for 30 seconds. Pour in 1/2 cup white wine, scraping the pan, and simmer until reduced by half (2 minutes).
3. Stir in crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes, stirring occasionally.
4. Meanwhile, cook gnocchi according to package directions. Drain and set aside.
5. Reduce heat to low. Pour 1/2 cup heavy cream and 1 tbsp truffle oil into the ragu, stirring until combined. Fold in gnocchi and 1/4 cup Parmesan until coated.
6. Garnish with parsley and serve immediately.

The truffle oil elevates the earthy ragu, while the Alfredo-style cream ties everything together in velvety harmony. Tip: For extra depth, add a splash of the pasta cooking water to the sauce if it thickens too much.

Artichoke and Spinach Ragu Alfredo Ziti

This creamy, veggie-packed pasta is a cozy twist on classic Alfredo, with tender artichokes and spinach adding earthy depth to every bite.

Ingredients:

• 12 oz ziti pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 4 cups fresh baby spinach
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Cook ziti according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium. Add garlic and sauté 30 seconds until fragrant. Stir in artichoke hearts and spinach, cooking 3–4 minutes until spinach wilts.
3. Pour in heavy cream, Parmesan, red pepper flakes, salt, and black pepper. Simmer 5 minutes, stirring frequently, until slightly thickened.
4. Toss cooked ziti with the sauce, adding reserved pasta water 2 tbsp at a time if needed to loosen.

The briny artichokes and fresh spinach balance the rich Alfredo perfectly, while the red pepper flakes add just the right whisper of heat.

Tip: For extra silkiness, stir in 1 tbsp butter with the cream.

Spicy Sausage Ragu Alfredo Rigatoni

This hearty pasta dish combines smoky sausage, creamy Alfredo, and a kick of heat for a weeknight dinner that feels indulgent but comes together fast.

Ingredients:

• 12 oz rigatoni pasta
• 1 tbsp olive oil
• 1 lb spicy Italian sausage (casings removed)
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 (15 oz) can crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

Instructions:

1. Cook rigatoni in salted boiling water until al dente (about 12 minutes). Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add sausage, breaking it into crumbles with a spoon. Cook 5–6 minutes until browned.
3. Stir in garlic and red pepper flakes; cook 1 minute until fragrant. Pour in crushed tomatoes, scraping up any browned bits. Simmer 5 minutes.
4. Reduce heat to low. Stir in heavy cream, Parmesan, salt, and black pepper. Add cooked pasta and toss, thinning with reserved pasta water as needed.
5. Garnish with fresh basil and serve immediately.

The magic here? The spicy sausage ragu clings to the rigatoni’s ridges, while the Alfredo sauce adds a silky richness that balances the heat.

Tip: For extra depth, deglaze the skillet with 1/4 cup red wine after browning the sausage.

Lemon Herb Ragu Alfredo Orzo

This creamy, citrusy orzo dish is like a hug in a bowl—bright lemon, fresh herbs, and rich Alfredo sauce come together for a comforting yet vibrant meal.

Ingredients:

• 1 cup uncooked orzo pasta
• 2 tbsp olive oil
• 1/2 lb ground chicken or turkey
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add ground chicken or turkey, breaking it apart with a spoon, and cook for 5–6 minutes until no longer pink.
3. Stir in garlic, oregano, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
4. Pour in heavy cream and simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
5. Reduce heat to low, then stir in Parmesan, lemon zest, and lemon juice until the cheese melts and the sauce is smooth.
6. Fold in cooked orzo and fresh parsley, tossing until evenly coated. Serve warm.

The lemon zest cuts through the richness of the Alfredo sauce beautifully, while the herbs add a cozy depth—perfect for when you want something indulgent but still fresh.

Tip: For extra texture, top with toasted breadcrumbs or a sprinkle of red pepper flakes.

Cajun Shrimp Ragu Alfredo Angel Hair

This creamy, spicy pasta dish is a weeknight hero—packed with bold Cajun flavors and ready in under 30 minutes.

Ingredients

• 8 oz angel hair pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook angel hair pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and sprinkle with Cajun seasoning, salt, and black pepper. Cook for 2–3 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in heavy cream and simmer for 2 minutes, stirring constantly.
4. Reduce heat to low, stir in Parmesan cheese until melted, then add cooked pasta and shrimp. Toss to coat evenly.
5. Garnish with fresh parsley and serve immediately.

The magic here? The Cajun seasoning caramelizes on the shrimp, adding smoky depth to the velvety Alfredo sauce.

Tip: For extra heat, add a pinch of red pepper flakes with the garlic.

Caramelized Onion Ragu Alfredo Pappardelle

This indulgent pasta dish combines sweet caramelized onions with a creamy Alfredo sauce, clinging perfectly to wide, silky pappardelle noodles—comfort food at its finest.

Ingredients:

• 8 oz pappardelle pasta
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg

Instructions:

1. Cook pappardelle according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat butter and olive oil in a large skillet over medium-low. Add onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 25–30 minutes until deeply golden and jammy.
3. Reduce heat to low. Pour in heavy cream, Parmesan, and nutmeg, stirring until the cheese melts and the sauce thickens slightly (2–3 minutes).
4. Toss cooked pappardelle into the skillet, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The magic here? Slow-cooked onions add a rich sweetness that balances the creamy Alfredo—no one will guess how simple it is to make.

Tip: For extra depth, deglaze the onion pan with 1 tbsp white wine before adding the cream.

Three Cheese Ragu Alfredo Stuffed Shells

These indulgent stuffed shells combine the rich flavors of a meaty ragu, creamy Alfredo, and three melty cheeses—perfect for impressing guests or treating your family to a cozy dinner.

Ingredients:

• 20 jumbo pasta shells
• 1 lb ground beef
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) jar Alfredo sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and set aside.
2. In a skillet over medium heat, brown ground beef until no pink remains, about 8 minutes. Drain excess fat, then stir in marinara sauce and simmer for 5 minutes.
3. In a bowl, mix ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
4. Spread half the Alfredo sauce in a 9×13-inch baking dish. Stuff shells with the cheese mixture, then arrange them in the dish. Top with meat sauce, remaining Alfredo, and remaining cheeses.
5. Bake uncovered for 25 minutes until bubbly and golden. Garnish with parsley before serving.

The contrast of the tender shells, savory ragu, and gooey three-cheese filling makes every bite irresistible. Tip: For extra richness, drizzle with a little truffle oil before baking!

Conclusion

With 20 luscious Ragu Alfredo sauce recipes, this roundup is a pasta lover’s dream! Whether you crave classic comfort or a creative twist, there’s a dish here for you. Don’t forget to try your favorites, leave a comment with your top picks, and share the love on Pinterest. Happy cooking!