Description

This Spicy Honey BBQ Sausage & Pasta recipe combines smoky, sweet, and spicy flavors for a comforting and flavorful meal. Featuring sliced smoked sausage sautéed to crispy perfection, tossed in a honey-infused BBQ sauce with a hint of sriracha heat, then mixed with tender pasta and melted cheddar cheese. Garnished with fresh parsley, it’s a quick and delicious dish perfect for weeknight dinners.

Ingredients

Scale

Sausage and Pasta

12 oz (340g) smoked sausage, sliced into 1/4-inch rounds
8 oz (225g) pasta of choice (penne, fusilli, or rotini work well)
Salt, to taste

Sauce and Seasonings

1 tablespoon olive oil
1 cup (240ml) BBQ sauce
2 tablespoons honey
1 tablespoon sriracha or hot sauce (adjust for spice preference)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 cup (60ml) pasta cooking water

Finishing Touches

1 cup (100g) shredded cheddar cheese
2 tablespoons chopped fresh parsley

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Before draining, reserve 1/4 cup of the pasta cooking water. Set both pasta and reserved water aside.
Brown the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage and cook for 5-7 minutes until browned and crispy on the edges. Remove sausage from skillet and set aside.
Prepare the Sauce: Lower the heat to medium and add BBQ sauce, honey, sriracha, smoked paprika, garlic powder, onion powder, and black pepper to the skillet. Stir to combine into a smooth sauce.
Simmer the Sauce: Stir in the reserved pasta cooking water and allow the sauce to simmer for about 3 minutes, letting it thicken slightly.
Combine Sausage and Sauce: Return the cooked sausage to the skillet, stirring to coat the pieces evenly with the sauce.
Add the Pasta: Add the cooked pasta to the skillet and toss thoroughly to coat the pasta in the sauce. Add an additional splash of pasta water if the sauce is too thick.
Melt the Cheese: Sprinkle shredded cheddar cheese over the pasta and sausage. Gently stir until the cheese melts and blends with the sauce.
Season to Taste: Taste the dish and season with salt if needed. Remove from heat.
Garnish and Serve: Garnish with chopped fresh parsley before serving to add a fresh, herbaceous note.

Notes

Use smoked sausage for the best flavor; kielbasa or andouille work well.
Adjust the amount of sriracha to control the spiciness according to your preference.
Reserve pasta water to help loosen the sauce and improve its texture.
For a creamier version, add a splash of cream or milk with the cheese step.
This dish can be customized with different pasta shapes and cheeses.
Leftovers refrigerate well and reheat gently on the stovetop.