Honey Garlic Sausage Pasta Skillet (Printable View)

Savory sausage and penne pasta in a sweet honey garlic glaze, ready in 35 minutes.

# What You Need:

→ Meats

01 - 14 oz smoked sausage, sliced

→ Pantry

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

→ Herbs & Spices

10 - 1 tsp dried chili flakes (optional)
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 just al dente. Drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced sausage and brown for 3-4 minutes until caramelized.
03 - Add the onion to the skillet and sauté until it softens, about 3 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.
04 - Pour in chicken broth, soy sauce, honey, and tomato paste. Stir to combine, scraping any bits from the skillet. Bring to a gentle simmer.
05 - Return the cooked pasta to the skillet. Toss to coat evenly in the sauce. Let simmer for 4-5 minutes, stirring occasionally, until sauce thickens and clings to the pasta.
06 - Season with chili flakes and black pepper to taste. Remove from heat and sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • The sauce clings to every curve of the pasta so you get that perfect balance of flavors in every single bite
  • Its ready in 35 minutes but tastes like something that simmered all afternoon
  • The honey garlic combination hits that magical spot between dinner and comfort food
02 -
  • Stop cooking the pasta about 2 minutes before the package instructions since it will finish cooking in the sauce
  • Do not rush the initial sausage browning step because that caramelization creates the deep flavor base
  • The sauce will seem thin at first but thickens perfectly as it simmers with the pasta
03 -
  • Use a pasta shape with lots of surface area like fusilli or rigatoni to maximize sauce coverage
  • Let the sauce reduce for an extra minute if you prefer it really thick and clinging to the pasta

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