Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the rotini pasta and cook it according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set it aside while you prepare the other components.

In a large skillet, heat a tablespoon of olive oil over medium-high heat until it shimmers. Add the sliced sausage to the hot skillet and cook for about 5-7 minutes, stirring occasionally, until the sausages are nicely browned and caramelized. Remove the sausage from the skillet and set it aside.

Using the same skillet, add a splash of olive oil if needed. Add the minced garlic and sauté for about 1 minute, stirring frequently until it becomes fragrant and golden.

Pour in the BBQ sauce, honey, paprika, chili powder, salt, and pepper into the skillet. Stir well to combine and bring it to a simmer. Allow the sauce to thicken for about 2-3 minutes, stirring occasionally.

Once the sauce has thickened, return the sautéed sausage and the cooked rotini pasta back into the skillet. Toss everything together for about 2-3 minutes until the pasta is evenly coated and the sausage is warmed through.

Garnish your dish with freshly chopped parsley for a pop of color. Serve hot directly from the skillet.