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Honey BBQ Sausage Pasta

Honey BBQ sausage pasta with glossy BBQ sauce coating rigatoni and caramelized sausage slices. Tossed with cheddar for a sticky, savory finish and topped with green onions and parsley.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Honey BBQ Sauce Pasta Components
  • 1 lb smoked sausage Slice before cooking.
  • 1 lb rigatoni Cook in salted water.
  • 1 onion Dice.
  • 1 red bell pepper Dice.
  • 3 garlic Minced.
  • 0.75 cup BBQ sauce
  • 2 tbsp honey
  • 1 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 0.5 cup pasta water Reserve from cooking rigatoni.
  • 1 cup shredded cheddar
  • 1 green onions For serving.
  • 1 parsley For serving.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook the rigatoni
  1. Bring a large pot of salted water to a boil, then cook rigatoni until al dente, about 10 minutes.
  2. Before draining, reserve 1/2 cup pasta water and set it aside.
Brown the sausage
  1. Heat a large skillet over medium-high heat and add sliced smoked sausage; cook until caramelized on both sides, about 4–6 minutes, then remove to a plate.
Sauté the vegetables
  1. In the same skillet, sauté diced onion and diced red bell pepper for 4 minutes, stirring often, until softened.
  2. Add minced garlic and smoked paprika and cook 1 minute until fragrant.
Simmer the honey BBQ sauce
  1. Whisk BBQ sauce, honey, chicken broth, and Dijon mustard, then pour into the skillet.
  2. Simmer the mixture for 5 minutes, stirring occasionally until slightly thickened and glossy.
Toss and finish
  1. Add cooked rigatoni and reserved pasta water to the skillet, then return the caramelized sausage and toss to coat.
  2. Stir in shredded cheddar until melted and smooth, then season with salt and pepper to taste.
  3. Garnish with green onions and parsley before serving.

Notes

For the glossiest sauce, simmer until it coats the back of a spoon before adding pasta water. Refrigerate leftovers up to 3 days; reheat gently with a splash of broth or water to loosen the sauce. Freezing isn’t recommended because the cheddar sauce can separate when thawed. For a lighter option, use reduced-fat cheddar and a low-sugar BBQ sauce.