Boil the rigatoni in salted water according to package instructions until al dente. Drain and set aside.
Cook the sausage:
Heat olive oil in a large skillet over medium heat. Add the sliced garlic sausage and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
Make the Alfredo sauce:
In the same skillet, add minced garlic and cook for about 1 minute, until fragrant. Pour in the heavy cream and chicken broth. Stir and bring to a gentle simmer.
Add the cheese:
Stir in Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and pepper to taste.
Combine:
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