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sticky honey garlic sausage pasta skillet recipe - Sticky Honey Garlic Sausage Pasta Skillet served in a white bowl overhead view
Chloe

Sticky Honey Garlic Sausage Pasta Skillet

sticky honey garlic sausage pasta skillet recipe made easy at home. A sweet, savory, and sticky one-pan wonder that delivers restaurant-quality flavor in unde
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Method

Ingredients
  

Main
  • 1 lb Italian sausage links mild or hot, casings removed
  • 12 oz short pasta like rigatoni, penne, or fusilli
  • 1/3 cup honey preferably raw or wildflower
  • 6 cloves garlic minced
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 1/2 cup chicken broth or water
  • 2 tbsp olive oil divided
  • 1/2 tsp red pepper flakes optional, for heat
Garnish
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh basil thinly sliced
  • 1/4 cup Parmesan cheese grated, for serving
  • 1 lemon cut into wedges, for serving

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
  2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet (12-inch or larger) over medium-high heat. Add the sausage, breaking it up with a spoon into bite-sized pieces. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Transfer the sausage to a plate, leaving the drippings in the skillet.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and red pepper flakes (if using) and cook for 30-60 seconds until fragrant. Pour in the soy sauce, honey, rice vinegar, and chicken broth. Whisk to combine, scraping up any browned bits from the bottom of the pan.
  4. Bring the sauce to a simmer. Give the cornstarch slurry a quick stir and slowly whisk it into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy and sticky.
  5. Return the cooked sausage and drained pasta to the skillet with the sauce. Toss everything together until the pasta and sausage are evenly coated. If the mixture seems too dry, add the reserved pasta water a tablespoon at a time until the desired consistency is reached. Remove from heat.
  6. Stir in half of the chopped parsley and basil. Garnish with the remaining herbs, a generous sprinkle of Parmesan cheese, and serve immediately with lemon wedges on the side for squeezing over the top.