Sticky Honey Garlic Sausage Pasta Skillet (Printable)
Smoked sausage and pasta coated in a rich honey garlic sauce—all cooked in one skillet for easy cleanup.
# Ingredient List:
→ Meats
01 - 14 oz smoked sausage, sliced
→ Pantry
02 - 9 oz penne or fusilli pasta (dry)
03 - 2 tbsp olive oil
04 - 2 tbsp soy sauce
05 - 3 tbsp honey
06 - 2 tbsp tomato paste
→ Aromatics
07 - 4 cloves garlic, minced
08 - 1 medium onion, thinly sliced
→ Liquids
09 - 1 ½ cups chicken broth
→ Herbs & Spices
10 - 1 tsp dried chili flakes (optional)
11 - Freshly ground black pepper, to taste
→ Garnish
12 - 2 tbsp fresh parsley, chopped
# Steps:
01 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced sausage and brown for 3-4 minutes until caramelized.
03 - Add the onion to the skillet and sauté until it softens, about 3 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.
04 - Pour in chicken broth, soy sauce, honey, and tomato paste. Stir to combine, scraping any bits from the skillet. Bring to a gentle simmer.
05 - Return the cooked pasta to the skillet. Toss to coat evenly in the sauce. Let simmer for 4-5 minutes, stirring occasionally, until sauce thickens and clings to the pasta.
06 - Season with chili flakes and black pepper to taste. Remove from heat and sprinkle with fresh parsley before serving.
# Expert Tips:
01 -
- The sauce gets impossibly sticky and clings to every curve of the pasta, creating that perfect coating that makes you want to lick your plate
- Its one of those rare weeknight meals that feels special enough for company but comes together in under 40 minutes
02 -
- The sauce will seem thin at first, but trust the process, it thickens beautifully as it simmers and coats the pasta
- I accidentally used once and still ended up with a delicious dish, so do not stress too much about exact measurements
03 -
- Reserve some pasta water before draining in case you need to thin the sauce slightly
- Let the sausage get really brown and crispy, that texture is worth the extra few minutes