Go Back

Honey BBQ Sausage Pasta

Honey BBQ sausage pasta with glossy rigatoni coated in a honey-BBQ sauce, finished with melted cheddar and caramelized sausage. Rigatoni gets tossed with reserved pasta water for a clingy, sauce-friendly texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage and pasta
  • 1 lb smoked sausage Sliced into rounds for browning.
  • 1 lb rigatoni Cook in salted water; reserve pasta water.
Vegetables and aromatics
  • 1 onion Dice for sautéing.
  • 1 red bell pepper Dice for sautéing.
  • 3 garlic Minced.
Honey BBQ sauce
  • 0.75 cup BBQ sauce Use for the sauce base.
  • 2 tbsp honey Adds sweetness and gloss.
  • 1 cup chicken broth Thins sauce and adds savory depth.
  • 1 tbsp Dijon mustard Tang to balance sweet BBQ.
  • 1 tsp smoked paprika Smoky warmth.
Finishing and seasoning
  • 0.5 cup pasta water Reserved cooking liquid to loosen and bind sauce.
  • 1 cup shredded cheddar Stir in at the end for melt and cling.
  • green onions Chopped, for serving.
  • parsley Chopped, for serving.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook rigatoni
  1. Bring a large pot of salted water to a boil, then cook rigatoni until al dente. Before draining, reserve 1/2 cup pasta water and set pasta aside.
Brown the sausage
  1. Heat a large skillet over medium-high heat, then add the sliced smoked sausage. Cook until caramelized on both sides, then remove to a plate.
Sauté aromatics
  1. In the same skillet, add diced onion and red bell pepper and sauté for 4 minutes. Add minced garlic and smoked paprika and cook for 1 minute, stirring until fragrant.
Simmer honey BBQ sauce
  1. Whisk BBQ sauce, honey, chicken broth, and Dijon mustard until smooth. Pour into the skillet and simmer for 5 minutes to thicken slightly.
Combine and melt cheddar
  1. Add cooked rigatoni and reserved 1/2 cup pasta water to the skillet and toss to coat. Return caramelized sausage to the skillet and stir to combine.
  2. Add shredded cheddar and stir until melted and glossy. Season with salt and pepper to taste.
Garnish and serve
  1. Sprinkle green onions and parsley over the top. Serve hot so the sauce stays clingy and the sausage edges remain caramelized.

Notes

For the stickiest sauce, toss the pasta in the skillet while it’s hot and keep a little pasta water on hand to loosen if needed. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to avoid sauce break. Freezing is not recommended because cheddar sauce can separate after thawing. For a dairy swap, use a meltable cheddar-style plant-based cheese or a small amount of nutritional-yeast-based melt to keep the cheesy finish.