Sticky Honey Garlic Sausage Pasta (Printer-friendly)
Juicy sausage and penne coated in a glossy honey garlic glaze for a comforting weeknight meal.
# 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 large pot of salted boiling water until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in large skillet over medium heat. Add sliced sausage and cook until browned, about 4 to 5 minutes. Remove from skillet and set aside.
03 - Add onion and bell pepper to same skillet. Sauté until softened, about 3 to 4 minutes. Add garlic and cook 1 minute until fragrant.
04 - Return sausage to skillet. Stir in honey, soy sauce, tomato paste, Dijon mustard, smoked paprika, and chicken broth. Bring to simmer and cook 4 to 5 minutes, stirring occasionally, until sauce thickens and becomes glossy.
05 - Add drained pasta to skillet. Toss well to coat everything in sticky sauce. Season with salt and pepper to taste. Stir in fresh parsley and serve hot, garnished with additional parsley if desired.
# Expert Tips:
01 -
- Everything cooks in one skillet so cleanup is practically nonexistent
- The honey garlic sauce clings to every bite instead of pooling at the bottom
- Ready in 35 minutes but tastes like it simmered all afternoon
02 -
- The sauce will keep thickening off the heat so do not reduce it too much in the pan or it becomes candy like
- Reserve a splash of pasta water before draining in case you need to loosen the sauce at the very end
03 -
- Room temperature honey incorporates into the sauce much faster than cold honey straight from the pantry
- Letting the sausage get a proper golden crust before removing it adds layers of flavor that you cannot achieve any other way