Honey Garlic Sausage Pasta Skillet (Printable Version)
Savory sausage and penne pasta in a rich honey garlic glaze, ready in 35 minutes.
# What You Need:
→ Meats
01 - 14 oz smoked sausage, sliced into rounds
→ Pantry Staples
02 - 9 oz penne or fusilli pasta, dry
03 - 2 tbsp olive oil
04 - 2 tbsp soy sauce
05 - 3 tbsp honey
06 - 2 tbsp tomato paste
→ Aromatics
07 - 4 cloves garlic, minced
08 - 1 medium onion, thinly sliced
→ Liquids
09 - 1 ½ cups chicken broth
→ Seasonings
10 - 1 tsp dried chili flakes
11 - Freshly ground black pepper, to taste
→ Garnish
12 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - Cook pasta in a large pot of salted boiling water until al dente, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook for 3-4 minutes until caramelized.
03 - Add onion to the skillet and sauté until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, soy sauce, honey, and tomato paste. Stir to combine, scraping up browned bits from the skillet bottom. Bring to a gentle simmer.
05 - Return cooked pasta to the skillet. Toss to coat evenly in sauce and simmer for 4-5 minutes, stirring occasionally, until sauce thickens and clings to pasta.
06 - Season with chili flakes and black pepper to taste. Remove from heat, sprinkle with fresh parsley, and serve immediately.
# Helpful Tips:
01 -
- The sauce develops this gorgeous clingy texture that coats every single piece of pasta and sausage
- Everything happens in one skillet, which means minimal cleanup maximum flavor
- That honey garlic balance hits your tongue in the most satisfying way possible
02 -
- Don't skip the step of boiling pasta separately it prevents the final dish from becoming gummy
- The sauce might look thin at first but give it time to reduce and thicken properly
- Smoked sausage can be salty so taste the sauce before adding extra salt
03 -
- Reserve about half a cup of pasta water before draining it helps thin the sauce if it gets too thick
- Let the sausage get really brown and caramelized that's where all the flavor lives