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Honey BBQ Sausage Pasta

Honey BBQ sausage pasta with rigatoni coated in a glossy honey BBQ sauce, tossed until it clings to every tube. Smoked sausage is caramelized for a sticky, browned edge and finished with cheddar for a rich, savory bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage and pasta
  • 1 lb smoked sausage
  • 1 lb rigatoni
Vegetables and aromatics
  • 1 onion
  • 1 red bell pepper
  • 3 garlic
Honey BBQ sauce and seasonings
  • 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 finishing
  • 1 cup shredded cheddar
  • 1 green onions
  • 1 parsley
  • 1 salt and pepper

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Cook rigatoni in salted water until tender, and reserve 1/2 cup pasta water before draining. Keep the pasta hot so it can be tossed immediately.
Caramelize the sausage
  1. Brown the smoked sausage slices in a large skillet over medium-high heat until caramelized on both sides, then remove to a plate. Leave any browned bits in the skillet for flavor.
Sauté aromatics
  1. Sauté the onion and red bell pepper for 4 minutes in the skillet. Add the garlic and smoked paprika and cook for 1 minute.
Build the honey BBQ sauce
  1. Whisk BBQ sauce, honey, chicken broth, and Dijon mustard, then pour into the skillet. Simmer for 5 minutes until the sauce looks glossy.
Toss and finish
  1. Toss the cooked pasta with the reserved pasta water, then return the caramelized sausage to the skillet. Stir to coat and warm everything through.
  2. Stir in the shredded cheddar until melted and smooth, then season with salt and pepper. Let the sauce cling to the rigatoni before serving.
  3. Garnish with green onions and parsley right before serving. Add a final stir through the pasta so the herbs distribute evenly.

Notes

Pro tip: reserve pasta water and add it gradually if the sauce looks too thick—its starch helps the honey BBQ cling to the rigatoni. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of water. Freezing is not recommended because the cheddar sauce can turn grainy. For a dietary swap, use dairy-free shredded cheddar and confirm the BBQ sauce is gluten-free if needed.