Sticky Honey Garlic Pasta Skillet with Sausage and Creamy Sauce (Print version)

A one-skillet sausage pasta with a glossy honey garlic glaze, tender pasta, and a creamy sauce that clings to every bite.

# Ingredients:

For the sausage and pasta

01 - 1 tablespoon olive oil
02 - 14 oz (400 g) smoked sausage or kielbasa, sliced into 1/4-inch coins
03 - 8 oz (225 g) penne, rigatoni, or rotini
04 - 2 cups (480 ml) low-sodium chicken broth
05 - 1/2 cup (120 ml) heavy cream

For the honey garlic sauce

06 - 1/4 cup (85 g) honey
07 - 3 tablespoons low-sodium soy sauce
08 - 4 garlic cloves, minced
09 - 1 tablespoon apple cider vinegar, plus more to taste
10 - 1/2 teaspoon red pepper flakes, optional
11 - 1/4 teaspoon black pepper
12 - 1 tablespoon cornstarch
13 - 2 tablespoons cold water

For finishing

14 - 1/3 cup (30 g) freshly grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley or basil
16 - Salt, only if needed

# Instructions:

01 - Heat olive oil in a wide deep skillet over medium-high heat. Add sausage in a single layer and cook for 5-7 minutes, stirring occasionally, until the edges are deeply browned. Transfer to a plate.
02 - In a bowl, whisk honey, soy sauce, garlic, apple cider vinegar, red pepper flakes, and black pepper until smooth. In a separate small bowl, mix cornstarch and cold water to make a slurry.
03 - Add chicken broth and heavy cream to the skillet, scraping up the browned bits. Stir in the dry pasta, bring to a gentle simmer, cover, and cook for 10-12 minutes, stirring often, until the pasta is just tender.
04 - Pour the honey garlic mixture into the skillet and stir well. Add the cornstarch slurry and simmer uncovered for 2-3 minutes, stirring, until the sauce turns glossy and lightly thickened.
05 - Return the sausage to the skillet and toss for 1-2 minutes until hot and coated. Stir in Parmesan and parsley. Taste and add salt or a few drops of vinegar if needed.

# Good to know:

01 - Best served right away while the sauce is glossy and creamy.
02 - If the pasta needs more time, add hot broth or water 2 tablespoons at a time.
03 - Use low-sodium soy sauce because smoked sausage and Parmesan are already salty.

Back