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Honey BBQ Sausage Pasta

Honey BBQ Sausage Pasta is a one-pan style rigatoni dinner with caramelized smoked sausage and a glossy honey BBQ sauce. Rigatoni gets tossed with reserved pasta water for a clingy coating, then finished with melted cheddar and fresh herbs.
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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: 1050
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage
  • 1 lb smoked sausage
Rigatoni
  • 1 lb rigatoni
Vegetables
  • 1 onion diced
  • 1 red bell pepper diced
  • 3 garlic minced
  • 1 green onions for serving
  • 1 parsley for serving
Sauce base
  • 3 /4 cup BBQ sauce
  • 2 tbsp honey
  • 1 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 oz pasta water 1/2 cup reserved
Cheese and seasoning
  • 1 cup shredded cheddar
  • 0.5 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil and cook rigatoni until tender, then reserve 1/2 cup pasta water before draining and setting the pasta aside.
  2. Keep the reserved pasta water nearby so you can loosen the sauce during the tossing step.
Brown and caramelize the sausage
  1. Heat a large skillet over medium-high heat and brown the smoked sausage slices until caramelized on both sides, then remove to a plate.
  2. Leave any browned bits in the skillet for flavor before adding the vegetables.
Sauté aromatics
  1. Add diced onion and red bell pepper to the same skillet and sauté for 4 minutes.
  2. Add minced garlic and smoked paprika and cook for 1 minute, stirring until fragrant.
Simmer the honey BBQ sauce
  1. In a bowl, whisk BBQ sauce, honey, chicken broth, and Dijon mustard until smooth, then pour into the skillet.
  2. Simmer the sauce for 5 minutes until it thickens slightly and looks glossy.
Combine and finish
  1. Add the cooked pasta and reserved 1/2 cup pasta water to the skillet and toss to coat, then return the sausage.
  2. Stir in shredded cheddar until melted and season with salt and pepper to taste.
  3. Garnish with green onions and parsley right before serving.

Notes

Pro tip: reserve the pasta water right after cooking—its starch helps the honey BBQ sauce cling to the rigatoni. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of water or broth. Freezing: no, the cheese sauce can break when thawed. Dietary swap: use a gluten-free rigatoni to keep the same sauce and toss technique.