Description
This One-Pan Creamy Sweet & Smoky BBQ Sausage Pasta is a comforting and flavorful dish combining tender penne pasta, smoky sausage, and a rich creamy BBQ sauce all cooked together in one skillet for convenience and maximum taste.
Ingredients
Scale
Pasta & Sausage
- 12 oz (340g) penne pasta
- 1 lb (450g) smoked or sweet sausage, sliced
Sauce & Seasoning
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup BBQ sauce (sweet & smoky preferred)
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt to taste
- 1½ cups shredded cheddar cheese
- ½ cup grated mozzarella (optional)
- 2 cups chicken broth or water
Garnish
- Fresh parsley or chives for garnish (optional)
Instructions
- Cook the sausage: Heat olive oil in a large deep skillet over medium-high heat. Add sausage slices and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
- Sauté aromatics: In the same pan, add chopped onion. Sauté for 2–3 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add liquids and seasoning: Pour in chicken broth (or water), heavy cream, BBQ sauce, smoked paprika, black pepper, and salt. Stir well to combine all ingredients.
- Cook the pasta: Add the penne pasta ensuring it is fully submerged in the sauce mixture. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Combine sausage and cheese: Return the cooked sausage to the pan. Add shredded cheddar cheese and grated mozzarella (if using). Stir until the cheese has melted and the sauce becomes creamy and smooth.
- Rest and garnish: Let the pasta rest for 2 minutes to thicken further. Garnish with fresh parsley or chives if desired. Serve hot.
Notes
- Using smoked or sweet sausage adds depth to the flavor, but mild sausage can be substituted.
- If you prefer a spicier dish, add a pinch of cayenne pepper or use spicy BBQ sauce.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Chicken broth adds more flavor than water, but water can be used if necessary.
- Adjust salt according to the saltiness of your BBQ sauce and sausage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
