Description
Sticky Honey Garlic Sausage Pasta Skillet comes together fast for a flavorful, comforting meal. Sweet, savory, and so easy for busy evenings.
Ingredients
Scale
- Main Players:
- 1 lb bulk Italian sausage (mild or spicy)
- 12 oz penne or rotini pasta
- 1.5 cups chicken broth, low sodium
- Flavor Powerhouses:
- 2 tbsp olive oil
- 4–5 cloves garlic, minced (or more, I won’t tell!)
- 1/2 cup honey
- 1/4 cup soy sauce, low sodium
- Fresh Touches & Finishing:
- 1/2 tsp red pepper flakes (or to taste)
- 2–3 green onions, sliced (for garnish)
- Optional Extras:
- 1/4 cup grated Parmesan cheese
- A splash of heavy cream for a richer sauce
Instructions
- Brown the Sausage:: First things first, grab your biggest skillet, hon, and get a good drizzle of olive oil heating over medium-high. Crumble in that Italian sausage and break it up with your spoon. We’re looking for beautifully browned bits here, not just cooked through. This is where all that amazing flavor starts to develop, so don’t rush it! I always make sure to let it sit for a minute or two without stirring to get that perfect crust. The smell alone starts building the anticipation!
- Build the Sticky Sauce:: Once your sausage is nicely browned, drain off any excess fat. Then, quickly toss in your minced garlic and red pepper flakes. Stir them around for about a minute until that garlic gets wonderfully fragrant—but watch it like a hawk, because burnt garlic is a sad, bitter thing, and I’ve learned that the hard way! Next, pour in the honey and soy sauce, giving it all a good stir. Let it bubble gently for a minute or two; you’ll see it start to thicken and get beautifully sticky. This is the magic happening!
- Boil the Pasta:: While your sauce is doing its thing, get a big pot of salted water boiling for your pasta. I usually start this right after I get the sausage browning. Cook your pasta according to package directions until it’s al dente—that’s key! We don’t want mushy noodles, no way. Remember to reserve about a cup of that starchy pasta water before you drain it; it’s going to be our secret weapon for a silky sauce.
- Combine and Coat:: Now for the grand reunion! Add your cooked, drained pasta directly into the skillet with that gorgeous sticky honey garlic sausage sauce. Pour in about half of your reserved pasta water. Stir everything together, making sure every single piece of pasta and sausage gets coated in that glistening sauce. If it looks a little too thick, add more pasta water, a splash at a time, until it’s just right. This is where you can truly make it your own!
- Simmer and Thicken:: Let the pasta and sauce simmer together for another 2-3 minutes over medium heat, stirring occasionally. This allows the pasta to absorb all those incredible flavors and for the sauce to really cling. You’ll notice the sauce thickening up even more, becoming perfectly glossy and irresistible. Sometimes, I accidentally splash a bit on the stovetop here, but it’s all part of the process, right?
- Garnish and Serve:: Finally, take your Sticky Honey Garlic Sausage Pasta Skillet off the heat. Sprinkle generously with fresh green onions. Give it one last gentle stir, or just let everyone serve themselves right from the skillet. The aroma is just incredible at this point—sweet, savory, a little garlicky. It’s a sight to behold, trust me. Serve it up hot and watch it disappear!