Sticky Honey Garlic Sausage Pasta (Printable)
Juicy smoked sausage and tender penne coated in a rich honey garlic sauce, all cooked in one skillet for an easy weeknight dinner.
# What You'll Need:
→ Meats
01 - 14 oz smoked sausage, sliced into rounds
→ Pantry Staples
02 - 9 oz penne or fusilli pasta (dry)
03 - 2 tablespoons olive oil
04 - 2 tablespoons soy sauce
05 - 3 tablespoons honey
06 - 2 tablespoons 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 teaspoon dried chili flakes (optional)
11 - Freshly ground black pepper, to taste
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Cook pasta in a large pot of salted boiling water until just al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook for 3-4 minutes until well-caramelized on both sides.
03 - Add onion to the skillet and sauté until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Pour in chicken broth, soy sauce, honey, and tomato paste. Stir thoroughly to combine, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.
05 - Return 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 honey creates this gorgeous sticky finish that makes restaurant style sauce feel achievable at home
- Everything cooks in one skillet which means less cleanup and more flavor built into the sauce
02 -
- Reserve some pasta water before draining in case the sauce becomes too thick
- Do not rush the sausage browning step because those caramelized bits equal flavor
03 -
- Mince the garlic finely so it melts into the sauce rather than leaving chunky bits
- Use a wooden spoon to scrape the skillet bottom when adding liquids