Description
A one-pan pasta dish that combines sweet honey, savory sausage, and garlicky depth for a quick and delicious weeknight meal.
Ingredients
- 12 oz (340 g) short pasta (penne, rigatoni, or similar)
- 1 lb (450 g) sausage, sliced (Italian, smoked, or preferred type)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup (60 ml) honey
- 1/4 cup (60 ml) soy sauce (low-sodium recommended)
- 1 tablespoon apple cider vinegar
- 1/2 cup (120 ml) chicken broth
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente following package timing. Reserve about 1/2 cup pasta water, then drain and set pasta aside.
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Add the sliced sausage in a single layer and cook 5–7 minutes, turning so both sides brown and crisp slightly. Transfer sausage to a plate.
- Make the sauce: In the same skillet, add minced garlic and sauté 30 seconds to 1 minute until fragrant. Pour in honey, soy sauce, and apple cider vinegar; stir to combine. Add chicken broth and bring to a gentle simmer for 2–3 minutes to blend flavors.
- Reintroduce sausage: Return the browned sausage to the skillet and simmer 3–4 minutes so it absorbs the sauce.
- Combine with pasta: Add drained pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency.
- Finish and season: Stir in butter until melted for a silky finish. Taste and adjust with salt and pepper. Remove from heat and sprinkle with chopped parsley and grated Parmesan, if desired. Serve immediately.
Notes
For a lighter version, use chicken or turkey sausage and reduce butter. To make it gluten-free, choose a gluten-free pasta and swap soy sauce for tamari.