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Honey BBQ Sausage Pasta

Honey BBQ sausage pasta with glossy BBQ-honey sauce and rigatoni tossed until creamy from reserved pasta water. Smoked sausage gets caramelized edges, then everything simmers together for a sticky, savory 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Honey BBQ Sausage Pasta
  • 1 lb smoked sausage
  • 1 lb rigatoni
  • 1 onion
  • 1 red bell pepper
  • 3 garlic
  • 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
  • 1 cup shredded cheddar
  • 0.25 green onions for serving
  • 0.25 parsley for serving
  • 0.5 salt to taste
  • 0.5 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil, then cook the rigatoni until al dente, according to package directions. Before draining, reserve 1/2 cup pasta water.
Caramelize the sausage
  1. Heat a large skillet over medium-high heat and add the sliced smoked sausage. Cook until caramelized on both sides, then remove the sausage to a plate.
Sauté the vegetables
  1. In the same skillet, add the diced onion and diced red bell pepper. Sauté for 4 minutes, then add minced garlic and smoked paprika and cook 1 minute.
Simmer the honey BBQ sauce
  1. Whisk BBQ sauce, honey, chicken broth, and Dijon mustard until smooth. Pour into the skillet and simmer for 5 minutes.
Toss and melt the cheese
  1. Add the cooked rigatoni and the reserved pasta water to the skillet, then toss to coat. Return the caramelized sausage and stir to combine.
Finish and serve
  1. Stir in the shredded cheddar and continue stirring until the cheese melts and the sauce clings to the pasta. Season with salt and pepper to taste, then garnish with green onions and parsley.

Notes

Pro tip: reserve pasta water right before draining—adding it gradually helps the sauce turn glossy and lightly creamy. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of water. Freezing isn’t recommended because the cheddar sauce can change texture when thawed. For a lighter option, use reduced-fat cheddar and consider a low-sugar BBQ sauce.