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A comforting one-pot pasta dish combining smoky sausage with creamy pasta and a sweet, tangy honey BBQ sauce, ready in about 30 minutes and serving six.

Ingredients

Scale
  • 1 pound smoked sausage, sliced into 1/4-inch rounds
  • 12 ounces penne or rotini pasta
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 3/4 cup honey BBQ sauce
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onions
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Chopped parsley (optional for garnish)

Instructions

  1. Slice the smoked sausage into about 1/4-inch rounds.
  2. Dice the onions.
  3. Heat olive oil in a large pot over medium heat.
  4. Add diced onions and sauté until soft and translucent, about 3–4 minutes.
  5. Add the sliced sausage in a single layer and brown, about 5–6 minutes.
  6. Sprinkle garlic powder, salt, and pepper over the sausage and onions; stir to combine.
  7. Pour in chicken broth and bring to a boil.
  8. Add pasta and cook, stirring occasionally, until just al dente, about 8–10 minutes.
  9. If draining, reserve 1/2–1 cup of the pasta cooking liquid and set aside.
  10. Lower heat to a gentle simmer and stir in heavy cream and honey BBQ sauce.
  11. Reduce heat to low and slowly add shredded cheddar cheese, stirring constantly until melted and smooth.
  12. Taste and adjust seasonings, adding a splash of apple cider vinegar or lemon juice if sauce is too sweet, and more salt if needed.
  13. Sprinkle chopped parsley before serving.

Notes

Brown the sausage well for extra flavor., Sauté onions first to enhance taste., Reserve pasta water to adjust sauce consistency if needed., Add cream and cheese slowly off heat to avoid clumping., Taste and adjust seasoning due to varying sweetness of BBQ sauce., Use freshly shredded cheese for smoother melting., Stir gently to prevent pasta breakage., Under-cook pasta slightly if freezing to avoid mushiness upon reheating., Reheat leftovers with a splash of broth or cream to restore creaminess.

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