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Smoky BBQ Sausage Pasta, All in One Pan

Dinner on the table with almost no cleanup. Everything cooks in one pan, the pasta soaks up all the flavor, and it ends up creamy, smoky and a little sweet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

The base
  • 12-16 oz smoked sausage sliced
  • 12 oz rotini pasta uncooked
The creamy liquid
  • 3 1/2 cups chicken broth
  • 1 cup heavy cream or milk
The seasoning
  • 1 1/2 tsp BBQ seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • black pepper to taste
  • salt to taste
To finish
  • 1/2 cup BBQ sauce
  • 1 cup shredded cheddar

Equipment

  • Large deep skillet with lid

Method
 

  1. Heat a large, deep skillet. Lay in the sausage slices and let them get golden on both sides.
  2. Pour in the broth and cream. Add the BBQ seasoning, garlic powder, onion powder and pepper, and stir well.
  3. Bring it to a low boil, then stir in the rotini.
  4. Cover and let it 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, and serve hot.

Notes

  • Taste before salting. The sausage and broth are already salty.
  • Shred your own cheddar. It melts smoother than the bagged kind.
  • Leftovers thicken in the fridge. Add a splash of milk when you reheat.
  • A simple green salad or steamed broccoli goes great on the side.