Ingredients:
12 oz pasta (penne or rigatoni)
1 lb smoked sausage, sliced
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup bell peppers, sliced
1 ½ cups BBQ sauce
1 tbsp honey
½ tsp smoked paprika
½ tsp red pepper flakes
1 ½ cups chicken broth
½ cup heavy cream
1 cup shredded cheddar cheese
Salt and black pepper to taste
Fresh parsley for garnish
Directions:
Cook the pasta in salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned on both sides, about 4-5 minutes.
Add the chopped onion, garlic, and bell peppers to the skillet. Sauté until the onions are translucent.
Stir in the BBQ sauce, honey, smoked paprika, and red pepper flakes. Mix well.
Pour in the chicken broth and heavy cream. Stir to combine, then let it simmer for 5 minutes.
Add the cooked pasta to the skillet, tossing it in the sauce. Let it cook for 2-3 minutes to absorb the flavors.
Sprinkle shredded cheddar cheese over the pasta and cover with a lid. Let the cheese melt, about 2 minutes.
Season with salt and black pepper to taste. Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings
