1. Prepare the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
2. Drain the pasta and toss it with 1 tablespoon of olive oil to prevent sticking. Set it aside while you prepare the sauce and sausage mixture.

2. Cook the Sausages

1. Heat a large skillet over medium heat and add a small drizzle of olive oil.
2. Add the sausages to the skillet and cook until they are browned on all sides, about 6–8 minutes.
3. Remove the sausages from the skillet and slice them into bite-sized pieces. Set aside.

3. Sauté the Aromatics and Vegetables

1. In the same skillet, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and translucent.
2. Toss in the diced bell pepper and halved cherry tomatoes, stirring occasionally until the vegetables soften, about 5 minutes.

4. Create the Sweet and Tangy BBQ Sauce

1. In a small bowl, whisk together the barbecue sauce, ketchup, apple cider vinegar, honey, smoked paprika, garlic powder, and chili flakes (if using).
2. Pour the sauce mixture into the skillet with the vegetables and stir to combine.

5. Combine Everything

1. Add the sliced sausages back into the skillet, along with 1/4 cup of chicken or vegetable broth. Stir everything together, ensuring the sausages and vegetables are coated evenly in the sauce.
2. Simmer the mixture on low heat for 5–7 minutes to allow the flavors to meld together.

6. Toss with Pasta

1. Add the cooked pasta to the skillet and toss thoroughly to coat every piece in the sweet and tangy sauce.
2. Cook for an additional 2–3 minutes, stirring gently, to ensure the pasta absorbs the flavors.

7. Garnish and Serve

1. Remove the skillet from heat and sprinkle the dish with freshly chopped parsley.
2. Serve hot with grated Parmesan cheese on top, if desired.