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Honey BBQ Sausage Pasta

Honey BBQ sausage pasta with glossy BBQ sauce coats rigatoni in every bite, topped with caramelized sausage and a cheddar melt. Simmered in a honey-broth Dijon sauce and finished with reserved pasta water for a clingy, restaurant-style texture.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage
  • 1 lb smoked sausage sliced
Rigatoni
  • 1 lb rigatoni
Vegetables and aromatics
  • 1 onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
Sauce
  • 0.75 cup BBQ sauce
  • 2 tbsp honey
  • 1 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
Finishing and seasoning
  • 0.5 cup pasta water reserved
  • 1 cup shredded cheddar
  • 1 green onions and parsley for serving
  • 0.25 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the rigatoni
  1. Bring a pot of salted water to a boil, then cook rigatoni until al dente, 8-10 minutes. Reserve 1/2 cup pasta water before draining, and keep the pasta warm.
Caramelize the sausage and sauté vegetables
  1. In a large cast iron skillet over medium-high heat, brown the smoked sausage slices until caramelized on both sides, 6-8 minutes. Remove the sausage to a plate when browned and glossy.
  2. Add the diced onion and red bell pepper to the skillet and sauté for 4 minutes. Stir until softened and starting to caramelize at the edges.
  3. Add the minced garlic and smoked paprika and cook for 1 minute. Keep stirring so the garlic becomes fragrant without browning too much.
Simmer the honey BBQ sauce and combine
  1. Whisk BBQ sauce, honey, chicken broth, and Dijon mustard, then pour into the skillet. Simmer for 5 minutes, stirring until the sauce looks cohesive and slightly thick.
  2. Toss the cooked rigatoni with the reserved pasta water, then add it back to the skillet along with the browned sausage. Stir to coat, and return to a gentle simmer for 1-2 minutes so it clings to the pasta.
  3. Stir in shredded cheddar until melted and glossy throughout, 1-2 minutes. Season with salt and pepper to taste, and stop when the sauce coats the rigatoni smoothly.
Serve
  1. Top the honey BBQ sausage pasta with green onions and parsley. Serve immediately so the cheddar sauce stays silky and the sausage edges stay caramelized.

Notes

For the glossiest coating, reserve and use the pasta water right before combining so the starch helps emulsify the honey BBQ sauce and cheddar. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of water or broth to loosen the sauce. Freezing is not recommended because cheddar can turn grainy. For a lighter option, swap in reduced-fat cheddar and choose a low-sugar BBQ sauce to keep the sweet-savory flavor.