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Honey BBQ Sausage Pasta

Honey BBQ sausage pasta with rigatoni coated in a glossy honey BBQ sauce. Smoked sausage caramelizes in the skillet, then everything simmers and gets tossed until cheesy and clinging to every tube.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage mixture
  • 1 lb smoked sausage Slice for even caramelization.
Pasta and aromatics
  • 1 lb rigatoni Cook in salted water; reserve 1/2 cup pasta water.
  • 1 onion Dice for a 4-minute sauté.
  • 1 red bell pepper Dice for sautéing with the onion.
  • 3 cloves garlic Minced.
  • 0.5 cup pasta water Reserved from the rigatoni cooking pot.
Honey BBQ sauce
  • 0.75 cup BBQ sauce Use your favorite smoky-sweet style.
  • 2 tbsp honey For sticky sweetness.
  • 1 cup chicken broth Helps loosen and simmer the sauce.
  • 1 tbsp Dijon mustard Adds tang to balance sweet BBQ.
  • 1 tsp smoked paprika For smoky heat and color.
Cheese and finishing
  • 1 cup shredded cheddar Stir in at the end for melty coating.
  • 0.5 green onions For serving garnish.
  • 0.5 parsley For serving garnish.
  • Salt and pepper to taste Season during the final stir.

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente, then reserve 1/2 cup pasta water. Drain and keep the pasta handy as the sauce builds.
Caramelize the sausage
  1. In a large skillet, brown the smoked sausage slices until caramelized on both sides, then remove to a plate. Use the same skillet so the fond can flavor the sauce.
Sauté aromatics
  1. In the skillet, sauté the diced onion and red bell pepper for 4 minutes. Add the minced garlic and smoked paprika and cook 1 minute, stirring until fragrant.
Simmer the honey BBQ sauce
  1. Whisk BBQ sauce, honey, chicken broth, and Dijon mustard, then pour into the skillet. Simmer for 5 minutes until slightly thickened and glossy.
Toss and combine
  1. Add the cooked rigatoni and the reserved pasta water, then return the sausage to the skillet. Stir to coat and loosen the sauce so it clings to the pasta.
Finish with cheese and garnish
  1. Stir in the shredded cheddar until melted, then season with salt and pepper to taste. Garnish with green onions and parsley and serve hot.

Notes

Pro tip: reserve pasta water before draining so you can adjust the sauce’s thickness to fully coat the rigatoni. Store leftovers in the fridge up to 3 days; reheat gently with a splash of broth or water. Freezing is not recommended because the cheddar sauce can break after thawing. For a lighter option, use reduced-fat cheddar and swap in low-sodium BBQ sauce.