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Honey BBQ Sausage Pasta

Honey BBQ sausage pasta with glossy BBQ sauce, caramelized sausage slices, and rigatoni tossed until silky. Made in one skillet with Dijon and cheddar for a sweet-savory, cling-to-every-ridge texture.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage
  • 1 lb smoked sausage
Rigatoni
  • 1 lb rigatoni
Vegetables and aromatics
  • 1 onion
  • 1 red bell pepper
  • 3 cloves garlic
Honey BBQ sauce
  • 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
Cheese and serving
  • 1 cup shredded cheddar
  • 1 green onions and parsley for serving
Seasoning
  • 0.25 salt and pepper to taste

Equipment

  • 1 large skillet

Method
 

Cook the pasta and prep the skillet
  1. Cook rigatoni in salted water until al dente; reserve 1/2 cup pasta water before draining.
  2. Brown sausage slices in a large skillet over medium-high heat until caramelized on both sides, then remove to a plate.
Build the sauce
  1. Sauté diced onion and red bell pepper for 4 minutes, stirring, until softened.
  2. Add minced garlic and smoked paprika and cook for 1 minute, stirring constantly to prevent burning.
  3. Whisk BBQ sauce, honey, chicken broth, and Dijon mustard, then pour into the skillet and simmer for 5 minutes until glossy.
Toss and finish
  1. Add cooked pasta to the skillet along with the reserved pasta water and return the sausage; toss until the sauce coats the rigatoni.
  2. Stir in shredded cheddar and season with salt and pepper until melted and thickened.
  3. Garnish with green onions and parsley to finish.

Notes

For the best clinging sauce, toss the pasta and sausage while the skillet is still simmering so the reserved pasta water helps bind the cheddar-BBQ glaze. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stove with a splash of broth or water. Freezing isn’t recommended because the pasta can soften and the cheddar sauce may separate. If you want a lighter option, use reduced-fat cheddar and low-sodium BBQ sauce to keep the sweet-savory flavor with less fat.