Smoky BBQ Sausage Pasta, All in One Pan

Some nights I look at the sink and just say no. No colander, no second pot, no pile of pans waiting for me after dinner. This smoky BBQ sausage pasta is what I make on those nights.

One pan. The sausage browns, the pasta cooks right in the liquid, and the whole thing ends up creamy, smoky and a little sweet. Dinner’s done in about 25 minutes, and you’re washing one skillet.

Why This Works

The pasta cooks in broth and cream, not water. So all that starch stays in the pan and thickens the sauce for you. No flour, no roux.

Browning the sausage first matters more than it looks. Those golden bits stuck to the bottom of the pan dissolve into the broth and that’s where the smoky flavor comes from. Skip the browning and you get a flatter, paler dish.

BBQ sauce goes in at the end, once the pasta is done. Add it early and the sugar sticks and scorches on the bottom while the pasta is still cooking. Learned that the lazy way.

Ingredients

The base

• 12-16 ounces smoked sausage, sliced
• 12 ounces rotini pasta (uncooked)

The creamy liquid

• 3 ½ cups chicken broth
• 1 cup heavy cream (or milk)

The seasoning

• 1½ tsp BBQ seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• Black pepper, to taste
• Salt, to taste

To finish

• ½ cup BBQ sauce
• 1 cup shredded cheddar

How to Make It

1. Heat a large, deep skillet. Lay in the sausage slices and let them get golden on both sides. Don’t rush it.
2. Pour in the broth and cream. Add the BBQ seasoning, garlic powder, onion powder and pepper. Stir well.
3. Bring to a low boil, then stir in the rotini.
4. Cover and cook until the pasta is tender and the liquid is gone, about 15 minutes. Stir every few minutes so nothing sticks to the bottom.
5. Take the lid off. Stir in the BBQ sauce and cheddar until melted and creamy.
6. Taste. Add salt only if it needs it. Serve hot.

Prep time: 10 minutes Cook time: 25 minutes Servings: 6

Tips

• Salt last. Smoked sausage and broth are both salty already. I’ve oversalted this once and there’s no fixing it.
• Use a deep skillet. A flat pan makes the stirring messy and the pasta cooks unevenly. A Dutch oven works too.
• Shred the cheddar yourself. Bagged cheese has that anti-caking coating and the sauce turns a bit grainy.
• Stir more at the end. The last few minutes are when the pasta grabs the bottom of the pan.
• Pull it a minute early if you like it saucy. The pasta keeps drinking liquid after you turn off the heat.

Variations

• Chicken sausage. Works fine, a bit leaner. You lose some smokiness, so add a pinch of smoked paprika.
• Penne or shells. Fine swap. Same amount, same time, check for tender at 15.
• Pickled jalapeños on top. My favorite. The sharp bite cuts through the cream and the sweet sauce.
• Veggies tossed in with the pasta. I’d skip it. They go soft and watery and thin out the sauce. Steam broccoli on the side instead.

Make-Ahead and Leftovers

Don’t make this ahead and reheat it for a crowd. The pasta keeps absorbing and by the next day it’s thick and heavy. Cook it fresh, it only takes 25 minutes.

Leftovers are still good though. Fridge for up to 3 days. Add a splash of milk and reheat in a skillet over low heat, stirring, or in the microwave in short bursts.

FAQ

Final Thoughts

A cold glass of lemonade next to this is a good move, the tartness works with the smoky sauce. And if there’s a bag of salad kit in the fridge, that’s your side dish and you’re done.