Start by filling a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat, then add the rotini pasta. Cook the pasta until just al dente, about 8–10 minutes, stirring occasionally to prevent sticking. Drain the pasta and set it aside in a colander, allowing it to slightly cool while you prepare the other ingredients.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the sliced sausage to the skillet and cook for 5–7 minutes, stirring occasionally, until the sausage is nicely caramelized and golden brown. Once done, transfer the sausage to a plate and set it aside, keeping any flavorful bits left in the skillet.

In the same skillet, add a little more olive oil if necessary to keep it coated. Lower the heat to medium and add the minced garlic, sautéing for about 1 minute until fragrant and just beginning to brown.

Add the BBQ sauce, honey, paprika, chili powder, salt, and pepper into the skillet with the sautéed garlic. Stir well to combine all ingredients, then let the mixture simmer over medium heat for 2–3 minutes, allowing it to thicken.

Return the caramelized sausage and cooked rotini pasta to the skillet. Toss everything together gently, ensuring that the pasta is thoroughly coated in the sauce. Continue to heat for an additional minute, letting the flavors infuse into the pasta.

Remove the skillet from heat and sprinkle freshly chopped parsley over the top for a burst of color and flavor. Serve the dish hot, straight from the skillet.