Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the rotini pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced sausage and cook for 5–7 minutes until golden brown. Remove sausage and set aside.

Add another drizzle of olive oil if needed, then toss in the minced garlic. Sauté for about 1 minute until fragrant, watching to prevent burning.

Pour in the BBQ sauce, honey, paprika, chili powder, salt, and pepper. Stir to combine and simmer on medium heat for 2–3 minutes until slightly thickened.

Return the sautéed sausage and drained pasta to the skillet, tossing to coat evenly with the sauce. Heat for another 1–2 minutes.

Remove from heat and garnish with freshly chopped parsley. Serve hot directly from the skillet.