Sticky Honey Garlic Sausage Pasta (Print Version)
# Ingredients:
→ Sausage & Pasta
01 -
450 g smoked sausage, sliced into coins (such as Andouille or kielbasa)
02 -
225 g dried pasta (spaghetti, rigatoni, or penne)
03 -
15 ml olive oil
04 -
480 ml low sodium chicken broth
05 -
120 ml heavy cream
→ Honey Garlic Sauce
06 -
80 ml honey
07 -
60 ml low sodium soy sauce
08 -
3 garlic cloves, minced
09 -
15 ml apple cider vinegar
10 -
2.5 ml red pepper flakes (optional, to taste)
11 -
8 g cornstarch
12 -
30 ml water
→ Garnish
13 -
25 g Parmesan cheese, grated
14 -
Chopped parsley or basil
15 -
Additional red pepper flakes (optional)
# Instructions:
01 -
Heat olive oil in a large deep skillet over medium-high heat. Arrange sliced sausage in a single layer and sear, stirring occasionally, for 5–7 minutes until deeply browned with crisp edges. Remove sausage with a slotted spoon and set aside.
02 -
While sausage cooks, combine honey, soy sauce, garlic, apple cider vinegar, and red pepper flakes in a bowl. Whisk until smooth and honey is fully dissolved. Set aside.
03 -
Without cleaning the skillet, add chicken broth and heavy cream. Stir, scraping up any browned bits, and add dried pasta. Bring to a gentle boil, then reduce to a simmer. Cook for 10–12 minutes, stirring often, until pasta is al dente and most liquid is absorbed.
04 -
Pour the prepared honey garlic sauce into the skillet. In a small bowl, combine cornstarch and water to make a slurry. Stir the slurry into the skillet and simmer for 2–3 minutes, mixing frequently, until the sauce thickens and becomes glossy.
05 -
Return browned sausage to the skillet. Toss with pasta and sauce for 1–2 minutes, ensuring sausage is heated through and pasta is evenly coated. Taste and adjust seasoning if needed. Top with Parmesan, fresh herbs, and extra red pepper flakes before serving.