Step‑by‑Step Instructions

• Bring a large pot of salted water to a vigorous boil. Once boiling, add 8 oz of rotini pasta and cook according to package directions until it’s just al dente, about 8–10 minutes. Drain the pasta in a colander and set aside, making sure to let any excess water drain off completely.
• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced sausage and cook for 5–7 minutes, stirring occasionally, until the pieces are beautifully golden and caramelized. Once cooked, remove the sausage from the skillet and place it on a plate, letting the flavorful oils stay in the pan.
• Using the same skillet, if needed, add a little more olive oil. Toss in 2 minced cloves of garlic, sautéing for about 1 minute until aromatic, but be careful not to burn them.
• Add 1 cup of BBQ sauce, 2 tablespoons of honey, 1 teaspoon of paprika, 1 teaspoon of chili powder, and ½ teaspoon each of salt and pepper into the skillet. Stir the mixture well to combine, then allow it to simmer for 2–3 minutes.
• Return the cooked sausage to the skillet, followed by the drained rotini pasta. Toss everything together, making sure each pasta piece is well-coated in the vibrant sauce.
• Once everything is well combined, remove the skillet from heat and sprinkle fresh parsley over the dish for a burst of color and freshness. Serve hot directly from the skillet.