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Honey BBQ Sausage Pasta

Honey BBQ sausage pasta with glossy BBQ sauce, rigatoni, and caramelized smoked sausage. Simmered with broth and Dijon, then tossed until the cheese melts into a clingy, saucy coating.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage
  • 1 lb smoked sausage, sliced
Rigatoni
  • 1 lb rigatoni
Vegetables and aromatics
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
Honey BBQ sauce
  • 0.75 cup BBQ sauce
  • 2 tbsp honey
  • 1 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
Finishing and seasoning
  • 0.5 cup pasta water Reserve 1/2 cup from cooking rigatoni.
  • 1 cup shredded cheddar
  • 0.25 green onions and parsley for serving
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the rigatoni
  1. Bring a pot of salted water to a boil and cook rigatoni until al dente, then reserve 1/2 cup pasta water before draining.
Brown the sausage
  1. In a large cast iron skillet over medium-high heat, brown the sliced smoked sausage until caramelized on both sides, then remove to a plate and keep it for later.
Sauté aromatics
  1. In the same skillet, sauté diced onion and red bell pepper for 4 minutes until softened.
  2. Add minced garlic and smoked paprika, then cook for 1 minute until fragrant and lightly toasted in the pan.
Simmer the honey BBQ sauce
  1. Whisk BBQ sauce, honey, chicken broth, and Dijon mustard, then pour into the skillet.
  2. Simmer the sauce for 5 minutes until it looks slightly thickened and glossy.
Toss and finish
  1. Add the cooked pasta and reserved pasta water, then toss until the sauce clings to the rigatoni.
  2. Return the caramelized sausage to the skillet and stir to coat.
  3. Stir in shredded cheddar and season with salt and pepper until melted through and smooth.
  4. Garnish with green onions and parsley, then serve while hot.

Notes

Pro tip: keep the reserved pasta water on hand and add a splash at a time—this helps the BBQ sauce turn silky and clingy instead of oily. Store leftovers in the refrigerator for up to 3 days; reheat gently in a skillet with a tablespoon of water to loosen the sauce. Freezing is not recommended because cheddar and pasta can change texture. For a lighter swap, use reduced-fat cheddar and choose a lower-sugar BBQ sauce to keep the flavor while reducing calories.