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Sticky honey garlic sausage pasta served in a bowl, garnished with herbs.

Sticky Honey Garlic Sausage Pasta

A quick and cozy pasta dish featuring savory sausage coated in a glossy honey garlic sauce, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz 12 oz (340 g) pasta (penne, rigatoni, or any short pasta)
  • 1 lb 1 lb (450 g) sausage, sliced (Italian sausage or your preferred type)
  • 1 tablespoon 1 tablespoon olive oil
  • 3 cloves 3 cloves garlic, minced
  • 1/4 cup 1/4 cup (60 ml) honey
  • 1/4 cup 1/4 cup (60 ml) soy sauce (low sodium recommended)
  • 1 tablespoon 1 tablespoon apple cider vinegar
  • 1/2 cup 1/2 cup (120 ml) chicken broth
  • 1/4 teaspoon 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
  • 1 tablespoon 1 tablespoon butter
  • 2 tablespoons 2 tablespoons fresh parsley, chopped (for garnish)
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving (optional)

Method
 

Preparation
  1. Boil your pasta according to package instructions, salting the water generously. When it’s al dente, drain it and set aside—don’t forget to reserve about 1/2 cup of that starchy pasta water!
  2. Heat olive oil in a large skillet over medium heat. Toss in the sliced sausage and cook until browned on both sides (about 5-7 minutes).
  3. In the same skillet, add minced garlic; sauté until fragrant (about 30 seconds to 1 minute). Pour in honey, soy sauce, and apple cider vinegar, stirring well. Add chicken broth and bring to a simmer for about 2-3 minutes. If desired, sprinkle in red pepper flakes for some kick.
  4. Toss the browned sausage back in and let it soak up the sauce for 3-4 minutes. Then, stir in the cooked pasta, adding reserved pasta water as needed for a creamy sauce. Stir in butter for extra richness.
  5. Taste and adjust seasoning with salt and pepper. Finish it off with fresh parsley and a sprinkle of grated Parmesan cheese if you’re feeling fancy.

Notes

This dish keeps well in the fridge for about 3-4 days. Let it cool completely before storing it in an airtight container. For longer storage, pop it in the freezer where it will stay good for about 2-3 months. When ready to eat, reheat in a skillet with a splash of broth or water.