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A quick and flavorful one-pot dinner combining smoky smoked sausage with sweet honey BBQ sauce and creamy cheddar cheese, perfect for busy weeknights or family meals with minimal cleanup.

Ingredients

Scale
  • 1 pound smoked sausage, sliced
  • 12 ounces penne or rotini pasta
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 3/4 cup honey BBQ sauce
  • 1 cup cheddar cheese, shredded
  • 1/2 cup diced onions
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft and translucent, about 3–4 minutes.
  2. Add sliced smoked sausage to the pot and brown it, stirring occasionally, about 5–6 minutes.
  3. Season with garlic powder, salt, and pepper; stir to combine.
  4. Pour in chicken broth and bring to a boil.
  5. Add pasta and cook, stirring often, until al dente, about 8–10 minutes.
  6. Reduce heat to low and stir in heavy cream and honey BBQ sauce until smooth and combined.
  7. Gradually add shredded cheddar cheese, stirring until melted and the sauce is creamy.
  8. Taste and adjust seasoning with salt and pepper; garnish with chopped parsley if desired.

Notes

For best results, use a large pot to allow room for sautéing, boiling, and mixing without overcrowding., Swapping sausages (e.g., turkey sausage, kielbasa) or pasta shapes (e.g., shells, farfalle) is possible — adjust cooking times accordingly., Add vegetables such as bell peppers, spinach, or peas when adding cream to enhance nutrition and flavor., For a dairy-free version, substitute heavy cream with coconut milk and use dairy-free cheese alternatives., After cooking, leftovers keep well refrigerated airtight for 3-4 days or frozen for 2-3 months., Reheat using the oven, microwave, or stovetop with added broth or cream to maintain creaminess., Try garnishes like chopped parsley, grated Parmesan, or sliced green onions for color and flavor., Suggested sides include garlic bread, mixed green salad, roasted vegetables, coleslaw, corn on the cob, and baked beans.

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