Sticky Honey Garlic Sausage Pasta (Print version)

Savory-sweet skillet with smoked sausage, pasta, and glossy honey garlic glaze ready in 35 minutes.

# What you'll need:

→ Meats

01 - 14 oz smoked sausage (kielbasa or andouille), sliced

→ Pasta

02 - 10 oz penne or rigatoni

→ Vegetables

03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 2 tablespoons chopped fresh parsley, plus extra for garnish

→ Sauce

07 - 3 tablespoons honey
08 - 2 tablespoons soy sauce
09 - 2 tablespoons tomato paste
10 - 1 tablespoon Dijon mustard
11 - 1 teaspoon smoked paprika
12 - 2/3 cup chicken broth
13 - Salt and freshly ground black pepper, to taste

→ Oil

14 - 2 tablespoons olive oil

# How to make it:

01 - Cook penne or rigatoni in a large pot of salted boiling water until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned, 4–5 minutes. Remove sausage from skillet and set aside.
03 - In the same skillet, add onion and bell pepper. Sauté until softened, 3–4 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Return sausage to the skillet. Add honey, soy sauce, tomato paste, Dijon mustard, smoked paprika, and chicken broth. Bring to a simmer and cook for 4–5 minutes, stirring occasionally, until sauce thickens and becomes glossy.
05 - Add drained pasta to the skillet. Toss thoroughly to coat everything in the sticky sauce. Season with salt and pepper to taste.
06 - Stir in fresh parsley and serve hot, garnished with additional parsley if desired.

# Expert suggestions:

01 -
  • The honey garlic sauce creates this glossy coating that makes every bite feel like a special occasion
  • Everything happens in one pan, meaning less cleanup and more time eating
  • That perfect balance of sweet and savory keeps everyone coming back for seconds
02 -
  • The sauce will seem thin at first but thickens beautifully as it simmers
  • Reserve some pasta water just in case you need to loosen the sauce at the end
  • Do not step away while the glaze simmers or it might burn and turn bitter
03 -
  • Slice your sausage on the thinner side so more surface area gets caramelized
  • Let the pan get properly hot before adding the sausage for better browning

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