Sticky Honey Garlic Sausage Pasta (Printable Version)

Juicy sausage and pasta coated in a rich honey garlic glaze, all cooked in one skillet for easy cleanup.

# 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

# Directions:

01 - Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned, about 4-5 minutes. Remove and set aside.
03 - In the same skillet, add onion and bell pepper. Sauté until softened, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Return the sausage to the skillet. Stir in 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 the sauce thickens and becomes glossy.
05 - Add the drained pasta to the skillet. Toss well to coat everything in the sticky sauce. Season with salt and pepper to taste. Stir in fresh parsley, then serve hot, garnished with more parsley if desired.

# Top Tips:

01 -
  • The sticky honey garlic coating clings to every pasta curve
  • It comes together in under 40 minutes with pantry staples
02 -
  • The sauce thickens quickly once it hits the pasta so do not overcook it in the final step
  • Leftovers reheat surprisingly well with a splash of broth to loosen the glaze
03 -
  • Reserve a half cup of pasta water before draining in case you need to thin the sauce
  • Slice sausage on the diagonal for more surface area to brown

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