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Honey BBQ Sausage Pasta

Honey BBQ sausage pasta with rigatoni coated in a glossy honey BBQ sauce and melted cheddar. Smoked sausage caramelizes in the skillet, then everything simmers together for a sticky, flavorful 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: 790
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage
  • 1 lb smoked sausage Slice for caramelized edges in the skillet.
Pasta and aromatics
  • 1 lb rigatoni Cook until al dente; reserve pasta water for sauce texture.
  • 1 onion Dice for quick sauté.
  • 1 red bell pepper Dice to cook evenly with the onion.
  • 3 garlic Minced for a 1-minute bloom with spices.
Honey BBQ sauce
  • 0.75 cup BBQ sauce Use your favorite smoky-sweet variety.
  • 2 tbsp honey Sweetens and helps gloss the sauce.
  • 1 cup chicken broth Thins the sauce for tossing.
  • 1 tbsp Dijon mustard Adds tang to balance honey and BBQ.
  • 1 tsp smoked paprika For warm smoky flavor.
Finishing
  • 0.5 cup pasta water Reserve from rigatoni cooking and use to loosen and bind the sauce.
  • 1 cup shredded cheddar Stir in off heat or after sauce simmers for best melt.
  • Green onions and parsley for serving Chop and garnish to finish.
  • Salt and pepper to taste Season at the end.

Equipment

  • 1 sheet pan

Method
 

Cook the rigatoni
  1. Bring a large pot of salted water to a boil, then cook rigatoni until al dente, 8-10 minutes. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
Caramelize the sausage
  1. Heat a large skillet over medium-high heat, then brown the sliced smoked sausage until caramelized on both sides, 5-7 minutes. Transfer to a plate and set aside.
Sauté the vegetables
  1. In the same skillet, sauté diced onion and red bell pepper until softened, 4 minutes. Add minced garlic and smoked paprika and cook 1 minute, stirring to coat.
Simmer the honey BBQ sauce
  1. Whisk BBQ sauce, honey, chicken broth, and Dijon mustard until smooth. Pour into the skillet and simmer until slightly thickened, 5 minutes.
Toss and finish
  1. Add the cooked rigatoni and reserved pasta water, then toss until glossy and coated. Return the caramelized sausage to the skillet and stir to combine.
Melt the cheddar and season
  1. Stir in shredded cheddar until melted and the sauce clings to the pasta. Season with salt and pepper to taste.
Garnish
  1. Top the pasta with green onions and parsley for serving. Serve hot with a sticky honey BBQ sheen on the rigatoni and sausage.

Notes

Pro tip: Reserve pasta water while the pasta is still hot—its starch helps the honey BBQ sauce cling to rigatoni and melt the cheddar into a glossy finish. Store leftovers in the fridge up to 3 days; reheat gently with a splash of water or broth. Freezing is not recommended because cheddar can turn grainy when thawed. If you want it lighter, swap half the cheddar for part-skim mozzarella and use a no-sugar-added BBQ sauce.