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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 a skillet, then gets simmered with peppers, garlic, cheddar, and reserved pasta water for a clingy, saucy 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: 780
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage and pasta
  • 1 lb smoked sausage
  • 1 lb rigatoni
  • 0.5 cup pasta water Reserve 1/2 cup after cooking.
Vegetables and aromatics
  • 1 onion diced
  • 1 red bell pepper diced
  • 3 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
Cheese and seasoning
  • 1 cup shredded cheddar
  • 1 salt and pepper to taste
  • green onions and parsley for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil and cook rigatoni until al dente, then reserve 1/2 cup pasta water before draining.
  2. Set the drained rigatoni aside while you cook the sausage and sauce.
Brown the sausage
  1. In a large skillet over medium-high heat, add the sliced smoked sausage and cook until caramelized on both sides, about 6–8 minutes, then remove to a plate.
Sauté the vegetables
  1. In the same skillet, 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 until fragrant.
Simmer the honey BBQ sauce
  1. Whisk BBQ sauce, honey, chicken broth, and Dijon mustard until smooth, then pour into the skillet and simmer for 5 minutes.
Combine and finish
  1. Toss in the cooked pasta with the reserved 1/2 cup pasta water, then return the browned sausage and stir to coat.
  2. Stir in shredded cheddar until melted and glossy, then season with salt and pepper to taste.
  3. Garnish with green onions and parsley before serving.

Notes

For the glossiest sauce, keep the pasta water amount right at 1/2 cup and toss until the cheese melts into a thin coating. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or broth. Freezing is not recommended because the cheddar sauce can break upon thawing. For a gluten-free option, swap rigatoni for your favorite gluten-free rigatoni and cook according to package directions.