Description
Imagine this: juicy sausage slices caramelized in a sticky, garlicky honey glaze, tossed with tender pasta, all brought together in one skillet. It’s quick, comforting, and packed with bold flavor — the kind of dish that makes weeknights a little more exciting.
The Sticky Honey Garlic Sausage Pasta Skillet combines the richness of seared sausage, the warmth of garlic, the subtle heat of chili flakes, and the deep sweetness of honey. Plus, it’s all cooked in one pan — less cleanup, more flavor.
Whether you’re cooking for a crowd or just yourself, this meal is ready in under 40 minutes and delivers maximum satisfaction. Let’s jump into everything you need to make this your new favorite skillet dinner.
Ingredients
For the pasta:
-
250g (about 9 oz) penne or rigatoni pasta
-
Water, for boiling
-
1 teaspoon salt
For the sausage and sauce:
-
2 tablespoons olive oil
-
4 beef sausages (or chicken sausages), sliced into 1 cm thick rounds
-
5 garlic cloves, minced
-
1 small onion, finely chopped
-
½ teaspoon chili flakes (optional, for a bit of heat)
-
¼ cup honey
-
3 tablespoons soy sauce (low sodium preferred)
-
2 tablespoons ketchup
-
1 tablespoon tomato paste
-
½ teaspoon black pepper
-
½ cup reserved pasta water (adjust as needed)
-
2 tablespoons fresh chopped parsley (for garnish)
-
Freshly grated Parmesan (optional, for serving)
Instructions
Start by bringing a large pot of water to a boil. Add salt and cook the pasta according to the package directions until al dente. Once cooked, reserve ½ cup of the starchy pasta water, then drain the rest and set the pasta aside.
Tip: Don’t rinse the pasta — the starch helps the sauce cling better.
In a large, deep skillet, heat the olive oil over medium-high heat. Add the sliced sausage and sear for 3–4 minutes per side, or until golden and crispy at the edges. Try not to overcrowd the pan — if necessary, cook in batches.
Browning the sausage creates flavor-rich bits (fond) that build the base of your sauce.
Lower the heat to medium. Add the chopped onion to the skillet with the sausage, and cook for about 3 minutes, or until soft and translucent. Stir in the minced garlic and chili flakes (if using), and cook for another 30–60 seconds until fragrant. Be careful not to burn the garlic!
In a small bowl, mix together the honey, soy sauce, ketchup, tomato paste, and black pepper until well combined. Pour this mixture into the skillet with the sausage and stir well to coat.
Let the sauce simmer for 2–3 minutes, allowing it to slightly thicken and get nice and sticky.
Add the cooked pasta to the skillet and pour in a bit of the reserved pasta water — start with ¼ cup and stir everything together gently.
Simmer for 2–3 more minutes, allowing the sauce to cling to the pasta and the flavors to meld. If it seems too dry, add more pasta water a splash at a time until you reach your desired sauciness.
Sprinkle in the chopped parsley and stir once more. Taste and adjust seasoning, adding a pinch of salt or pepper if needed. Serve hot with freshly grated Parmesan on top if you like a cheesy finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet / One-Pot
- Cuisine: Fusion (Western with an Asian-inspired sauce twist)
Nutrition
- Serving Size: 1 plate (about 1¼ cups)
- Calories: 480 kcal
- Sugar: 14g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg