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Honey BBQ Sausage Pasta

Honey BBQ sausage pasta tossed with rigatoni in a glossy BBQ-honey sauce, finished with cheddar for a melty, lightly sticky coating. Smoked sausage caramelizes in the skillet, then everything simmers together and clings to the pasta using reserved pasta water.
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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 Slice before cooking.
Rigatoni
  • 1 lb rigatoni Cook in salted water; reserve 1/2 cup pasta water.
Vegetables
  • 1 onion Dice.
  • 1 red bell pepper Dice.
  • 3 garlic Mince.
Sauce
  • 0.75 cup BBQ sauce
  • 2 tbsp honey
  • 1 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
Cheese and finishing
  • 0.5 cup pasta water Use reserved water to loosen and help sauce cling.
  • 1 cup shredded cheddar Shred before adding.
  • 0.25 green onions and parsley for serving Chop for garnish; use to taste.
  • 0.25 salt and pepper to taste Add during final seasoning to balance flavors.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook rigatoni
  1. Bring a large pot of salted water to a boil, then cook the rigatoni until tender. Reserve 1/2 cup pasta water before draining, and set both aside.
Caramelize sausage
  1. Heat a large skillet over medium-high heat, then brown the sliced smoked sausage until caramelized on both sides. Remove the sausage to a plate, leaving the browned bits in the skillet.
Sauté vegetables
  1. In the same skillet, sauté the diced onion and red bell pepper for 4 minutes, stirring as needed. Add the minced garlic and smoked paprika and cook for 1 minute until fragrant.
Simmer honey BBQ sauce
  1. In a bowl, whisk BBQ sauce, honey, chicken broth, and Dijon mustard until smooth. Pour into the skillet and simmer for 5 minutes, stirring occasionally.
Combine and melt cheddar
  1. Toss the cooked rigatoni with the reserved 1/2 cup pasta water, then return it to the skillet. Add the sausage back in and stir to coat.
  2. Stir in the shredded cheddar until melted and glossy, then season with salt and pepper to taste. Keep stirring until the sauce clings to the rigatoni.
Serve
  1. Garnish the pasta with green onions and parsley. Serve hot from the skillet so the cheddar stays melty.

Notes

Pro tip: reserved pasta water helps the honey BBQ sauce turn silky and stick to the ridges of rigatoni—start with all 1/2 cup, then add a splash more only if it looks dry. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of water. Freezing is not recommended because cheddar can break when reheated, but you can refrigerate instead. For a lighter option, use reduced-fat cheddar and swap some rigatoni for whole-wheat rigatoni.