Irresistible Sticky Honey Garlic Sausage Pasta Skillet
A quick and satisfying weeknight dinner featuring caramelized sausage and al dente penne pasta, all coated in a rich, sticky honey garlic glaze. This one-skillet meal perfectly balances sweet, savory, and spicy flavors for a dish that's both comforting and incredibly delicious.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Small bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 lb penne pasta
- 1 lb sweet or hot Italian sausage, casings removed if in links
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 5 cloves garlic, minced
- ½ tsp red pepper flakes, or to taste
- 2 cups low-sodium chicken broth
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 1 tbsp cornstarch
- 2 tbsp cold water
- Salt, for pasta water
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add the penne and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta in a colander.
- Brown sausage and aromatics: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
- Sauté the onion and garlic: Add the chopped onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and red pepper flakes and cook for 1 minute more until fragrant.
- Build the glaze: Pour in the chicken broth to deglaze the pan, scraping up any flavorful browned bits from the bottom. Stir in the honey and soy sauce, and bring the mixture to a gentle simmer.
- Thicken the sauce: In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly pour the slurry into the simmering sauce, whisking constantly until the sauce thickens and becomes glossy.
- Combine and finish: Reduce the heat to low. Add the drained pasta to the skillet and toss gently to coat every piece of pasta and sausage in the glaze. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Garnish and serve: Remove from heat. Garnish generously with fresh chopped parsley, toss once more, and serve immediately while hot.
Notes
Variations: Feel free to add sautéed vegetables like sliced bell peppers or mushrooms along with the onion. For a creamier sauce, stir in a 1/4 cup of heavy cream or a dollop of mascarpone at the end. Garnish with toasted sesame seeds for extra crunch.
Ingredient Swaps: Chicken, turkey, or plant-based sausage can be used. Maple syrup can replace honey. Any pasta shape with ridges, like rotini or rigatoni, works well.
Gluten-Free Option: Use your favorite gluten-free pasta and substitute tamari for the soy sauce.
Pro-Tip: To avoid clumps, always mix cornstarch with cold water to form a smooth slurry before adding it to the hot sauce in the skillet.
Ingredient Swaps: Chicken, turkey, or plant-based sausage can be used. Maple syrup can replace honey. Any pasta shape with ridges, like rotini or rigatoni, works well.
Gluten-Free Option: Use your favorite gluten-free pasta and substitute tamari for the soy sauce.
Pro-Tip: To avoid clumps, always mix cornstarch with cold water to form a smooth slurry before adding it to the hot sauce in the skillet.