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Honey BBQ Sausage Pasta

Honey BBQ sausage pasta with glossy BBQ-honey sauce coats rigatoni while sausage gets caramelized edges in a skillet. This one-pan style finish includes reserved pasta water for a silky cling and shredded cheddar for a lightly melted finish.
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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 pasta base
  • 1 lb smoked sausage Slice before browning for caramelized edges.
  • 1 lb rigatoni Cook until al dente and reserve pasta water.
  • 1 onion Dice for quick sauté.
  • 1 red bell pepper Dice for even cooking.
  • 3 cloves garlic Minced.
  • 0.75 cup BBQ sauce Use your favorite smoky-sweet style.
  • 2 tbsp honey Stir into the sauce for gloss.
  • 1 cup chicken broth Adds body to the simmering sauce.
  • 1 tbsp Dijon mustard Helps balance sweetness.
  • 1 tsp smoked paprika Adds a warm smoky note.
  • 0.5 cup pasta water Reserved from rigatoni cooking; measure before draining.
  • 1 cup shredded cheddar Shred fresh if possible for smoother melt.
  • 0.25 green onions and parsley for serving Use for garnish only.
  • salt and pepper to taste Season to preference.

Equipment

  • 1 sheet pan
  • 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 and drain the pasta.
  2. Set the drained rigatoni aside while you brown the sausage and build the sauce.
Caramelize sausage and sauté vegetables
  1. In a large skillet over medium-high heat, brown the smoked sausage slices until caramelized on both sides, then remove to a plate.
  2. In the same skillet, sauté the diced onion and diced red bell pepper for 4 minutes, stirring until softened and beginning to brown at the edges.
  3. Add the minced garlic and smoked paprika and cook for 1 minute, stirring to toast the spices without burning.
Simmer the honey BBQ sauce and finish
  1. Whisk the BBQ sauce, honey, chicken broth, and Dijon mustard, then pour into the skillet and simmer for 5 minutes until slightly thickened.
  2. Add the cooked pasta and reserved 1/2 cup pasta water, toss to coat, and return the sausage to the skillet.
  3. Stir in the shredded cheddar until melted and glossy, then season with salt and pepper to taste.
  4. Garnish with green onions and parsley and serve right away while the cheese is still melted.

Notes

Pro tip: reserve and add pasta water a little at a time if the sauce looks too thick—rigatoni needs that starchy water to cling. Store leftovers in the fridge up to 3 days; reheat gently with a splash of water or broth. Freezing isn’t recommended because cheddar sauce can separate after thawing. For a gluten-free option, use a gluten-free rigatoni that holds up well to simmering.