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Sticky Honey Garlic Sausage Pasta

A delightful dish combining savory sausage, a rich honey garlic sauce, and perfectly cooked pasta, packed with sweet and savory flavors.
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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
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 450 g smoked sausage, sliced into coins (such as Andouille or kielbasa)
  • 225 g dried pasta (spaghetti, rigatoni, or penne)
  • 15 ml olive oil
  • 480 ml low sodium chicken broth
  • 120 ml heavy cream Or substitute with half-and-half or a non-dairy alternative.
  • 80 ml honey
  • 60 ml low sodium soy sauce
  • 3 cloves garlic, minced
  • 15 ml apple cider vinegar
  • 2.5 ml red pepper flakes (optional, to taste)
  • 8 g cornstarch
  • 30 ml water For cornstarch slurry.
  • 25 g Parmesan cheese, grated
  • Chopped parsley or basil For garnish.
  • Additional red pepper flakes (optional) For serving.

Method
 

Cooking
  1. Heat the olive oil in a large deep skillet over medium-high heat.
  2. Arrange the sliced sausage in a single layer in the skillet. Sear the sausage while stirring occasionally for about 5–7 minutes until it is deeply browned with crisp edges.
  3. Once browned, use a slotted spoon to remove the sausage from the skillet and set it aside in a bowl.
  4. In a mixing bowl, combine honey, soy sauce, minced garlic, apple cider vinegar, and red pepper flakes. Whisk these ingredients together until the mixture is smooth, and the honey is fully dissolved.
  5. Without cleaning the skillet, pour in the chicken broth and heavy cream. Stir the mixture, scraping up any browned bits from the bottom of the skillet, then add the dried pasta. Bring everything to a gentle boil, and reduce the heat to a simmer. Cook the pasta for about 10–12 minutes, stirring often, until the pasta is al dente and most of the liquid has been absorbed.
  6. Pour the prepared honey garlic sauce into the skillet. In a small bowl, mix the cornstarch with water to make a slurry. Stir this slurry into the skillet and let it simmer for 2–3 minutes, mixing frequently, until the sauce thickens and becomes glossy.
  7. Return the browned sausage to the skillet. Toss everything together for about 1–2 minutes, ensuring the sausage is heated through and the pasta is evenly coated with the sauce.
  8. Taste and adjust the seasoning if needed. Before serving, sprinkle with grated Parmesan cheese, fresh herbs, and extra red pepper flakes if desired.

Notes

This pasta dish is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for about 3–4 days. To freeze, allow the pasta to cool and store in freezer-safe containers for up to 2 months.