Honey Garlic Sausage Pasta (Print Version)
# Ingredients:
→ Sausage & Pasta
01 -
225 g dried pasta (use shapes like penne, rigatoni, or spaghetti)
02 -
120 ml heavy cream
03 -
15 ml olive oil
04 -
480 ml low-sodium chicken broth
05 -
450 g smoked sausage, cut into rounds (like kielbasa or Andouille)
→ Honey Garlic Sauce
06 -
8 g cornstarch
07 -
2.5 ml red pepper flakes (optional, adjusted to your taste)
08 -
30 ml water
09 -
3 garlic cloves, finely minced
10 -
80 ml honey
11 -
60 ml low-sodium soy sauce
12 -
15 ml apple cider vinegar
→ Garnish
13 -
Fresh basil or parsley, chopped
14 -
25 g grated Parmesan cheese
15 -
Extra red pepper flakes (optional)
# Instructions:
01 -
Warm olive oil in a big, deep skillet over medium-high heat. Spread out the sausage coins in one layer and cook, turning them now and then, for 5–7 minutes until browned and slightly crispy. Scoop out the sausage using a slotted spoon and set it aside.
02 -
As the sausage cooks, mix together honey, soy sauce, minced garlic, apple cider vinegar, and red pepper flakes in a bowl. Stir until smooth and the honey blends completely. Put it aside for later.
03 -
Without washing the skillet, pour in the chicken broth and cream. Stir it, making sure to scrape any brown bits stuck at the bottom of the pan. Add the pasta and bring it to a gentle boil, then lower it down to a simmer. Let it cook for 10–12 minutes, stirring frequently, until the pasta is tender, and most of the liquid is gone.
04 -
Pour the honey garlic sauce into the skillet. Mix water and cornstarch in a small bowl to create a slurry. Slowly stir the slurry into the skillet, then simmer for 2–3 minutes, frequently mixing until the sauce thickens and shines.
05 -
Add the sausage back into the skillet. Stir it well with the pasta and sauce for 1–2 minutes, ensuring the sausage is warmed up and everything is coated evenly. Try a taste and adjust seasoning if needed. Serve with grated Parmesan, fresh herbs, and an extra sprinkle of red pepper flakes if you like.