If you are craving a comforting, crowd-pleasing meal that bursts with flavor, you have to try this Sweet and Tangy BBQ Sausage Pasta Recipe. It brilliantly combines smoky sausage with a luscious barbecue sauce-infused tomato base, perfectly coating tender pasta for a dish that’s both satisfying and vibrant. Every bite is a celebration of sweet, tangy, and smoky notes that come together in a way that feels like a warm hug on a plate. Whether you’re cooking for family, friends, or simply treating yourself, this recipe is a go-to for quick, hearty, and utterly delicious meals.
Ingredients You’ll Need
This recipe is all about simple but essential ingredients that each play a starring role. From the smoky sausage providing rich depth to the bright splash of apple cider vinegar adding zing, every item helps build layers of taste, texture, and color that make this Sweet and Tangy BBQ Sausage Pasta Recipe shine.
- 12 ounces pasta (penne or rotini): These shapes hold sauce beautifully, ensuring each bite is flavorful.
- 1 tablespoon olive oil: Provides a smooth base for sautéing and melding flavors.
- 1 pound smoked sausage (sliced into rounds): Adds smoky richness and hearty protein.
- 1 small onion (diced): Brings a subtle sweetness and texture contrast.
- 2 garlic cloves (minced): Infuses the sauce with fragrant warmth.
- 1 cup barbecue sauce: The heart of the dish, delivering sweet and tangy barbecue flavor.
- ½ cup tomato sauce: Enhances the sauce’s body and depth.
- ½ cup chicken broth: Adds a savory richness without overpowering the pasta.
- 1 tablespoon apple cider vinegar: Brightens the sauce with an inviting acidity.
- 1 tablespoon brown sugar: Balances acidity with a touch of sweetness.
- 1 teaspoon smoked paprika: Adds a subtle smoky edge to the sauce.
- ½ teaspoon chili powder: Gives just a hint of warming spice.
- 1 cup shredded cheddar cheese: Melts into the pasta for gooey, cheesy goodness.
- 2 green onions (sliced): Provides a fresh pop of color and mild onion flavor.
- Salt and black pepper to taste: Essential for seasoning and balancing all the flavors.
How to Make Sweet and Tangy BBQ Sausage Pasta Recipe
Step 1: Cook the Pasta
Start by cooking your pasta according to the package instructions until it’s perfectly al dente. This means it’s tender but still has a little bite, which ensures it won’t get mushy when tossed in the sauce later. Once cooked, drain the pasta and set it aside while you prepare the sauce and sausage.
Step 2: Brown the Sausage
In a large skillet, warm the olive oil over medium-high heat. Add the sliced sausage and cook until it develops a beautiful golden-brown crust on both sides—about five minutes. This step not only locks in flavor but adds a delicious caramelization that makes the sausage irresistible. Once browned, remove the sausage from the pan and set it aside.
Step 3: Sauté the Aromatics
Using the same skillet, toss in the diced onion and minced garlic. Sauté them gently until the onion becomes soft and translucent and the garlic releases its aromatic charm, roughly three minutes. These aromatics lay the fragrant foundation that will bring your sauce to life.
Step 4: Build the Sweet and Tangy Sauce
Now it’s time to mix in the barbecue sauce, tomato sauce, chicken broth, apple cider vinegar, brown sugar, smoked paprika, and chili powder right into the skillet. Stir everything together and bring it to a gentle simmer. Let it cook for about five minutes to meld all those bold, vibrant flavors perfectly.
Step 5: Combine Everything
Return the browned sausage slices to the skillet along with your cooked pasta. Toss everything thoroughly so every piece of pasta gets coated evenly in that luscious sauce. Lower the heat, sprinkle the shredded cheddar cheese over the top, cover the skillet, and let the cheese melt until gooey and irresistible.
Step 6: Garnish and Serve
Finish off your masterpiece by scattering sliced green onions on top for a fresh, colorful contrast. Get ready to dive into this sweet and tangy BBQ sausage pasta that’s a perfect harmony of flavors and textures.
How to Serve Sweet and Tangy BBQ Sausage Pasta Recipe
Garnishes
Green onions are the star garnish, adding a crisp, mild oniony crunch that cuts through the richness of the cheese and sausage. If you want to add a bit of extra flair, a sprinkle of chopped fresh parsley or a pinch of smoked paprika dusted over the top can elevate the dish visually and flavor-wise.
Side Dishes
This pasta pairs perfectly with a crisp green salad tossed in a light vinaigrette, which balances the richness with refreshing acidity. For a heartier meal, consider serving some garlic bread or buttery dinner rolls to soak up that delicious sauce.
Creative Ways to Present
If you’re serving this at a gathering, try arranging the pasta in individual bowls and topping each portion with a dollop of sour cream or shredded cheese. Another fun idea is to bake it in a casserole dish with an extra layer of cheese on top until golden brown and bubbly for a comforting twist on the stovetop classic.
Make Ahead and Storage
Storing Leftovers
This Sweet and Tangy BBQ Sausage Pasta Recipe reheats beautifully. Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making for an even tastier second serving.
Freezing
If you want to make this dish ahead for busy nights, it freezes well. Let the pasta cool completely, then transfer it into a freezer-safe container. It can be frozen for up to two months. When ready to eat, thaw it in the fridge overnight for best results.
Reheating
To reheat, gently warm the pasta in a skillet over medium heat with a splash of chicken broth or water to freshen the sauce and keep it creamy. Alternatively, microwaving works well—just cover loosely and stir every minute or so to ensure even heating and prevent drying out.
FAQs
Can I use a different type of sausage in this recipe?
Absolutely! While smoked sausage adds wonderful flavor, you can substitute with Italian sausage, chorizo, or even turkey sausage depending on your preference. Just adjust cooking times to ensure the sausage is fully cooked.
What if I want to make this dish spicier?
Great question! You can spice things up by adding diced jalapeños during the sautéing step or swapping the regular barbecue sauce for a spicy variety. A pinch of red pepper flakes also works wonders for adding heat.
Is this recipe gluten-free?
To make this dish gluten-free, simply use gluten-free pasta and ensure your barbecue sauce and chicken broth are labeled gluten-free. Most smoked sausages are naturally gluten-free but always check the packaging.
Can I prepare this recipe vegan or vegetarian?
For a vegetarian version, skip the sausage and add hearty vegetables like mushrooms or smoked tofu for that umami punch. Use veggie broth instead of chicken broth, and choose a vegan cheese alternative or omit the cheese altogether.
How long does it take to prepare and cook this dish?
This dish is wonderfully quick, taking about 10 minutes to prep and 25 minutes to cook, so you can have a delicious homemade meal ready in just 35 minutes total.
Final Thoughts
Now that you have the recipe and all the tips, it’s time to bring this Sweet and Tangy BBQ Sausage Pasta Recipe to your table. It’s a dish full of heartwarming flavors, easy steps, and satisfying textures that feel like a celebration in every forkful. Trust me, once you try it, it’ll become one of your favorite go-to dinners, perfect for any night you want a tasty, fuss-free meal that feels special.
Print
Sweet and Tangy BBQ Sausage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Sweet and Tangy BBQ Sausage Pasta is a flavorful and hearty skillet meal featuring tender pasta tossed with smoky sausage and a vibrant barbecue sauce. Perfect for a quick weeknight dinner, it combines the richness of cheddar cheese with a balance of sweet and tangy flavors from barbecue sauce, apple cider vinegar, and brown sugar, finished with a touch of spice and fresh green onions for garnish.
Ingredients
Pasta and Meat
- 12 ounces pasta (penne or rotini)
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced into rounds
Vegetables and Aromatics
- 1 small onion, diced
- 2 garlic cloves, minced
Sauce
- 1 cup barbecue sauce
- ½ cup tomato sauce
- ½ cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
Finishing Touches
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Brown the sausage: In a large skillet, heat the olive oil over medium-high heat. Add the sliced smoked sausage and cook until browned on both sides, approximately 5 minutes. Remove the sausage from the skillet and set aside.
- Sauté onions and garlic: Using the same skillet, add the diced onion and minced garlic. Sauté over medium heat until softened and fragrant, about 3 minutes.
- Prepare the sauce: Stir in the barbecue sauce, tomato sauce, chicken broth, apple cider vinegar, brown sugar, smoked paprika, and chili powder into the skillet with the onion and garlic. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Combine sausage and pasta: Return the browned sausage to the skillet. Add the cooked pasta and toss everything together carefully to ensure the pasta is evenly coated with the sauce.
- Melt the cheese: Reduce the heat to low. Sprinkle the shredded cheddar cheese evenly over the skillet contents. Cover the skillet and allow the cheese to melt, about 2-3 minutes.
- Garnish and serve: Remove the cover, garnish the pasta with sliced green onions, adjust seasoning with salt and black pepper to taste, and serve hot.
Notes
- For a spicier dish, add diced jalapeños or substitute spicy barbecue sauce.
- This recipe can be baked by transferring the mixture to a casserole dish, topping with additional cheese, and baking at 375°F for 15 minutes until bubbly and golden.
- Leftovers can be refrigerated and reheat well the following day.
