BBQ Sausage Pasta
Recipe Overview
Overview
This BBQ Sausage Pasta is a delightful twist on traditional pasta dishes, combining the smoky flavors of grilled sausage and bacon with the heartiness of ground chuck. The preparation begins with smoking the meats, which infuses them with a rich flavor that sets the tone for the entire dish. As the meats cook, the addition of sautéed vegetables like bell peppers and onions adds a fresh crunch that complements the savory elements beautifully.
The choice of rigatoni pasta is particularly clever, as its shape allows it to capture the sauce and meat, ensuring every bite is packed with flavor. The dish is then enhanced with a blend of Italian seasonings and red pepper flakes, which elevate the overall taste profile, making it a perfect choice for those who enjoy a bit of heat.
Finally, the pasta is combined with a generous amount of cheese, including habanero, Parmesan, and mozzarella, before being baked to perfection. This not only adds a creamy texture but also creates a deliciously cheesy crust that is hard to resist. Whether you’re serving it at a family picnic or a casual gathering, this BBQ Sausage Pasta is sure to be a hit, leaving everyone asking for seconds.
Recipe Details
Steps & Tips
Gather about two pounds of natural casing sausage.
Gather a pound of bacon for the dish.
Gather a couple pounds of ground chuck for the pasta.
Smoke the bacon opposite the hot coals at 250-275°F for about 2 hours.
Skewer the sausage and smoke it opposite the hot coals for about 2 hours.
Tip: Use natural casing sausage for the best flavor and a nice crunch.
Tip: Add apple wood chunks for extra smoke flavor.
Heat about six or seven quarts of water until boiling.
Dice an onion, chop garlic, and prepare jalapenos and green bell pepper.
Check on the sausage and bacon, rotating them for even cooking.
Tip: Chop veggies ahead of time to make the cooking process easier.
Mix ground chuck with seasoning and shape into burgers.
Tip: Rotate the bacon for even cooking.
Cook the burgers directly over the hot coals until medium.
Chop the smoked bacon into pieces for the pasta.
Check if the sausage is done and move burgers opposite the hot coals.
Chop the sausage into chunks for the pasta.
Add salt to boiling water and cook rigatoni pasta until al dente.
Tip: Flavor the pasta water with salt for better taste.
Drain the pasta and set aside.
Sauté chopped veggies in a black iron pan with oil.
Tip: Adjust the number of jalapenos based on your spice preference.
Tip: Add veggie oil to the pasta to prevent sticking.
Tip: Sauté garlic last to avoid burning it.
Add garlic to the sautéed veggies until fragrant.
Add two large jars of sauce to the sautéed veggies.
Tip: Crush the burger meat with your hands for better mixing.
Crush and add the cooked burger to the sauce.
Mix in the chopped smoked bacon.
Mix in the chopped sausage.
Add the cooked pasta to the meat and sauce mixture.
Top with three kinds of cheese: habanero, Parmesan, and mozzarella.
Tip: Use a variety of cheeses for added flavor.
Bake the pasta opposite the hot coals for about 30 minutes.
Tip: Bake the pasta at 350°F for about 30 minutes to melt the cheese.
Scoop out the baked pasta and serve.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using natural casing sausage adds a nice crunch and enhances the flavor.
- •Rigatoni pasta is ideal for this dish as it holds onto the meat and sauce well.
- •Adding jalapeños can increase the heat level, making it a spicy dish.
- •The dish is baked with three types of cheese for a rich and creamy finish.
