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Honey BBQ Sausage Pasta

Honey BBQ sausage pasta with glossy rigatoni coated in a simmered honey BBQ sauce. Rigatoni gets tossed with reserved pasta water for a clingy, saucy texture, then finished with melted cheddar.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage
  • 1 lb smoked sausage, sliced
Rigatoni
  • 1 lb rigatoni
Vegetables & aromatics
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic, minced
Sauce
  • 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
  • 1 cup shredded cheddar
To finish & season
  • green onions and parsley for serving
  • salt and pepper to taste

Equipment

  • 1 large skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook rigatoni until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water and then drain the pasta.
Brown sausage
  1. Heat a large skillet over medium-high heat and add the sliced smoked sausage. Brown until caramelized on both sides, about 4-6 minutes, then remove to a plate.
Sauté aromatics
  1. In the same skillet, add the diced onion and diced red bell pepper and sauté for 4 minutes. Add the minced garlic and smoked paprika and cook 1 minute, stirring until fragrant.
Simmer honey BBQ sauce
  1. Whisk BBQ sauce, honey, chicken broth, and Dijon mustard, then pour into the skillet. Simmer for 5 minutes until glossy and slightly thickened.
Combine
  1. Add the cooked pasta and reserved pasta water to the skillet and toss to coat. Return the caramelized sausage to the skillet and stir to combine.
Finish with cheese
  1. Stir in the shredded cheddar until melted and the sauce turns creamy. Season with salt and pepper to taste.
Serve
  1. Garnish the honey BBQ sausage pasta with green onions and parsley. Serve hot with extra sauce clinging to the rigatoni.

Notes

Pro tip: reserve pasta water right before draining, since its starch helps the honey BBQ sauce cling to rigatoni. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water. Freezing is not recommended because the cheese sauce can separate. For a lower-fat swap, use reduced-fat cheddar and choose turkey smoked sausage.