Bbq Sausage Pasta
This BBQ sausage pasta delivers bold flavors, satisfying textures, and incredible ease, transforming leftover barbecue sausages into a comforting dish with a rich, tangy sauce.
Ingredients
- 1 pound penne or rigatoni pasta
- 1 pound BBQ sausages
- 1 medium yellow onion, diced
- 2 large bell peppers, sliced
- 4 cloves garlic, minced
- 1 cup BBQ sauce
- 1 can (14.5 oz) diced tomatoes
- ½ cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ¼ cup fresh parsley, chopped
- ½ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to boil for the pasta.
- Cook the pasta according to package directions until al dente.
- Slice the BBQ sausages into rounds, about ½-inch thick.
- Heat a large skillet over medium-high heat and brown the sausage pieces for 3-4 minutes per side.
- Remove the sausages and set aside, leaving the rendered fat in the pan.
- Add diced onions and cook for 3 minutes until they start softening.
- Add sliced bell peppers and continue cooking for another 4 minutes.
- Add minced garlic, smoked paprika, Italian seasoning, and red pepper flakes to the skillet and cook for 30 seconds.
- Pour in the diced tomatoes with their juices and BBQ sauce, bring to a simmer and cook for 5 minutes.
- Return the sausages to the skillet and stir in the heavy cream, reduce heat to low and simmer for another 3 minutes.
- Drain the pasta, reserving ½ cup of pasta water, and add the hot pasta to the skillet.
- Toss everything together, adding pasta water gradually if needed.
- Stir in half of the grated Parmesan cheese and fresh parsley, serve immediately with remaining cheese and parsley for garnish.
Notes
This dish tastes even better the next day. Store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.