Ingredients:

  • 1 lb spicy Italian sausage, sliced into rounds
  • 1 tbsp olive oil
  • 1/2 cup BBQ sauce
  • 3 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp apple cider vinegar
  • 8 oz rotini pasta
  • 2 cups chicken broth
  • 3 cloves garlic, minced
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Heat olive oil in a 12 inch deep skillet over medium high heat. Add sausage rounds and cook until they develop a deep mahogany colored crust on both sides. Note: Don't crowd the pan or they'll steam instead of sear.
  2. Remove sausage from the pan and set aside, leaving the rendered fat in the skillet.
  3. Lower the heat to medium. Stir in the minced garlic and cook for 30 seconds until it smells pungent and fragrant.
  4. Pour in the BBQ sauce, honey, soy sauce, and vinegar. Stir constantly for 1 minute until the sauce bubbles and thickens slightly.
  5. Stir in the dry rotini pasta and chicken broth. Make sure the pasta is mostly submerged.
  6. Bring the mixture to a boil, then reduce heat to low and cover with a lid.
  7. Simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced to a sticky glaze.
  8. Return the seared sausage to the pan.
  9. Sprinkle the shredded cheese over the top and stir gently until the cheese is velvety and melted.
  10. Remove from heat immediately to prevent the cheese from breaking.