Ingredients
Scale
For the Pasta:
- 12 oz rotini pasta (340 g)
- 14 oz smoked sausage, sliced (400 g)
- 1 tablespoon olive oil (15 ml)
- 1 small onion, diced (100 g)
- 2 cloves garlic, minced
- 2 cups chicken broth (480 ml)
- 1 cup milk (240 ml)
- 1/2 cup BBQ sauce (120 ml)
- 2 tablespoons honey (42 g)
- 1 teaspoon smoked paprika (2 g)
- 1/2 teaspoon black pepper (2 g)
For the Cheese Sauce:
- 2 cups shredded cheddar cheese (220 g)
- 1/2 cup mozzarella cheese (55 g)
For Garnish:
- 1 tablespoon chopped parsley
Instructions
- Brown the sausage: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add sliced sausage and cook until browned, about 5 minutes. Remove half for topping later if desired.
- Cook the aromatics: Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add liquids: Pour in chicken broth, milk, BBQ sauce, honey, smoked paprika, and black pepper. Stir well.
- Add pasta: Stir in the uncooked rotini pasta and bring to a gentle boil.
- Simmer: Reduce heat to medium-low, cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Add cheese: Remove from heat and stir in cheddar and mozzarella cheese until melted and creamy.
- Finish the dish: Return reserved sausage to the skillet and gently mix.
- Rest: Let stand for 3–5 minutes to thicken.
- Garnish: Sprinkle with parsley and a little extra shredded cheese if desired.
- Serve and enjoy: Serve hot while creamy and cheesy.
Notes
- Use beef, turkey, or chicken smoked sausage.
- If the pasta becomes too thick, add a splash of milk before serving.
- Sharp cheddar provides the best flavor.
- Add diced jalapeños for a spicy version.
- Leftovers reheat well with a little milk stirred in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes