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Cook the rotini pasta according to package directions until tender, about 9 to 10 minutes. Drain the pasta and set it aside.

Heat the olive oil in a large skillet over medium heat.

Add the sliced smoked sausage to the skillet and cook for 4 to 5 minutes until browned.

Add the diced onion to the skillet and cook for 3 to 4 minutes until softened.

Stir in the minced garlic and cook for 30 seconds until fragrant.

In a small bowl, whisk together the barbecue sauce, honey, hot sauce, chicken broth, paprika, garlic powder, onion powder, and black pepper until well combined.

Pour the prepared sauce mixture into the skillet with the sausage and vegetables. Stir well to combine.

Simmer the sauce mixture for 2 to 3 minutes, allowing the flavors to meld.

Add the cooked rotini pasta to the skillet and toss until everything is evenly coated with the sauce.

If using, sprinkle the shredded cheddar cheese over the pasta mixture. Cover the skillet and let the cheese melt for 1 to 2 minutes.

Garnish with chopped parsley or green onions if desired.

Serve hot. Store any leftovers in an airtight container in the refrigerator for up to 3 days.


Cook the rotini pasta according to package directions until tender, about 9 to 10 minutes. Drain the pasta and set it aside.

Heat the olive oil in a large skillet over medium heat.

Add the sliced smoked sausage to the skillet and cook for 4 to 5 minutes until browned.

Add the diced onion to the skillet and cook for 3 to 4 minutes until softened.

Stir in the minced garlic and cook for 30 seconds until fragrant.

In a small bowl, whisk together the barbecue sauce, honey, hot sauce, chicken broth, paprika, garlic powder, onion powder, and black pepper until well combined.

Pour the prepared sauce mixture into the skillet with the sausage and vegetables. Stir well to combine.

Simmer the sauce mixture for 2 to 3 minutes, allowing the flavors to meld.

Add the cooked rotini pasta to the skillet and toss until everything is evenly coated with the sauce.

If using, sprinkle the shredded cheddar cheese over the pasta mixture. Cover the skillet and let the cheese melt for 1 to 2 minutes.

Garnish with chopped parsley or green onions if desired.

Serve hot. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
