I took pantry basics and turned them into a Sticky Honey Garlic Sausage Pasta Skillet that doubles as a Honey Garlic Sausage Casserole and hides a clever time-saving trick you’ll want to try.

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I didn’t mean to fall for a skillet dinner this hard, but my Sticky Honey Garlic Sausage Pasta Skillet kept pulling me back. Sweet honey coats every penne and makes the whole pan glossy and a little dangerous to resist.

I keep catching myself daydreaming about how it would play next to a Honey Garlic Sausage Casserole at a weekend spread, or wondering aloud when friends ask What To Serve With Honey Garlic Sausage. It’s the kind of thing that looks simple but hides tiny surprises, and yeah, I keep going back for another forkful even when I promised I wouldn’t.

Ingredients

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Pasta: Mostly carbs for energy, some fiber, it soaks up sauce real good.
Sausage: Protein rich, fatty and savory, brings smoky comfort, can be kinda salty.
Honey: Natural sweetener, mostly sugars, gives a sticky glossy finish, kinda addictive.
Soy sauce: Deep salty umami, lots of flavor, watch the sodium though.
Garlic: Pungent aromatic, tiny carbs, adds major flavor and a punch.
Red bell pepper: Sweet crisp bite, adds color, vitamin C and fiber.
Onion: Sweetens as it cooks, gives savory depth and body to the dish.
Parmesan: Nutty salty cheese, little goes far, makes everything taste richer.

Ingredient Quantities

12 ounces pasta (penne or rigatoni)

1 pound smoked or sweet Italian sausage (kielbasa or links) sliced

1 tablespoon olive oil

1 tablespoon butter

1 medium yellow onion, thin sliced

1 red bell pepper, thin sliced

4 cloves garlic, minced

1/3 cup honey

1/4 cup low sodium soy sauce

2 tablespoons ketchup

1 tablespoon apple cider vinegar

1/2 cup low sodium chicken broth

1 tablespoon cornstarch (for slurry)

2 tablespoons cold water to mix with cornstarch

1/4 teaspoon red pepper flakes

Salt and black pepper to taste

2 green onions, thin sliced for garnish

1/4 cup grated Parmesan cheese, optional

How to Make this

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1. Bring a big pot of salted water to a boil and cook 12 ounces penne or rigatoni until just al dente per package instructions, drain and set aside, save about 1/2 cup pasta water in case you need to loosen the sauce.

2. Slice 1 pound smoked or sweet Italian sausage into rounds about 1/2 inch thick. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat, brown the sausage in batches until nicely seared, then remove and set aside.

3. In the same skillet add the thin sliced medium yellow onion and the thin sliced red bell pepper, lower heat to medium and sauté until softened and slightly caramelized, 5 to 7 minutes, scraping up any browned bits.

4. Add 4 cloves minced garlic and cook about 30 seconds until fragrant but not burned.

5. Stir in 1/3 cup honey, 1/4 cup low sodium soy sauce, 2 tablespoons ketchup, 1 tablespoon apple cider vinegar, 1/2 cup low sodium chicken broth and 1/4 teaspoon red pepper flakes; bring to a gentle simmer so flavors meld and the liquid reduces a little, about 2 to 3 minutes.

6. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, whisk it into the simmering sauce and cook until the sauce turns glossy and thickens, about 1 minute; taste and season with salt and black pepper to your liking.

7. Return the browned sausage to the skillet, add the cooked pasta and toss everything together so the pasta is well coated; if the sauce seems too thick add reserved pasta water a splash at a time until you get the consistency you want.

8. Let everything heat through for a minute or two, stir in a little extra butter if you want it extra glossy and rich.

9. Remove from heat, garnish with 2 thin sliced green onions and sprinkle 1/4 cup grated Parmesan cheese if you like, then serve hot.

Equipment Needed

1. Big stock pot (6 to 8 qt) for boiling the pasta
2. Colander or pasta strainer to drain and catch that reserved water
3. Large heavy skillet (12 inch) for browning sausage and making the sauce
4. Cutting board and a sharp chef knife for slicing sausage, onion, pepper and green onions
5. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
6. Measuring cups and spoons for the honey, soy, ketchup, vinegar, broth and cornstarch
7. Small bowl and a whisk or fork to make the cornstarch slurry
8. Tongs or a pasta server to toss pasta with the sauce
9. Cheese grater (or microplane) if you want freshly grated Parmesan

FAQ

Q: Can I use a different pasta than penne or rigatoni? A: Yes, any short pasta like fusilli, ziti or farfalle works fine, just cook it al dente and drain, saving a little pasta water to loosen the sauce if needed.

Q: What’s the best way to thicken the sauce if it’s too thin? A: Make the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into simmering sauce a little at a time until it reaches the texture you want, if it gets too thick add a splash of chicken broth or reserved pasta water.

Q: Can I make this vegetarian or vegan? A: Yep, swap sausage for a plant based sausage or hearty mushrooms, use vegetable broth and replace honey with maple syrup to make it vegan, remember plant sausages often need less cooking since theyre pre cooked.

Q: How spicy is it and can I adjust the heat? A: It’s mildly spicy from 1/4 teaspoon red pepper flakes, add more for heat or cut it back to none, you can also stir in sriracha or hot sauce if you want a bigger kick.

Q: How long will leftovers keep and how should I reheat them? A: Store in an airtight container in the fridge for 3 to 4 days, reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce, or microwave in short bursts stirring in between.

Q: Your sauce tastes too salty, what did I do wrong? A: Most likely too much soy sauce or not tasting before salting, use low sodium soy sauce like the recipe says and taste before adding extra salt, you can balance saltiness with a little more honey or a squeeze of vinegar.

Sticky Honey Garlic Sausage Pasta Skillet Recipe Substitutions and Variations

Sausage: swap the pork links for chicken or turkey sausage, smoked kielbasa, or cubed firm tofu (press it first, then sear till golden, add a pinch of smoked paprika so it wont taste bland).
Honey: use pure maple syrup, agave nectar, or a brown sugar + a little hot water mix (start with less, taste and add more cause they vary in sweetness).
Soy sauce: substitute with tamari (gluten free), coconut aminos for a milder, sweeter note, or low sodium Worcestershire for depth if you dont have either.
Parmesan (optional): swap with Pecorino Romano or Asiago for a sharper bite, or use nutritional yeast for a vegan, cheesy flavor.

Pro Tips

– Brown the sausage in small batches so it actually gets a sear. If you crowd the pan it will steam instead of brown and you lose that toasty flavor. Let the browned pieces rest while you cook the veggies so they dont overcook.

– Be careful with the honey over high heat, it can scorch fast. Lower the heat and add some of the broth or soy early if the sauce starts bubbling too hard. Taste and tweak acidity with the vinegar so the dish isnt just sweet.

– Mix the cornstarch really well into cold water before adding it, and whisk it into a simmering sauce so you dont get lumps. Cornstarch thickens almost immediately, so only simmer a minute or so then check thickness. Use the reserved pasta water a splash at a time to loosen the sauce and help it cling to the pasta.

– Watch your seasoning at the end because smoked sausage and soy sauce add a lot of salt. Finish with a small pat of butter for shine and richness and add green onions or parmesan right before serving for brightness and texture.

Sticky Honey Garlic Sausage Pasta Skillet Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I took pantry basics and turned them into a Sticky Honey Garlic Sausage Pasta Skillet that doubles as a Honey Garlic Sausage Casserole and hides a clever time-saving trick you'll want to try.

Servings

servings

Calories

860

kcal

Equipment: 1. Big stock pot (6 to 8 qt) for boiling the pasta
2. Colander or pasta strainer to drain and catch that reserved water
3. Large heavy skillet (12 inch) for browning sausage and making the sauce
4. Cutting board and a sharp chef knife for slicing sausage, onion, pepper and green onions
5. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
6. Measuring cups and spoons for the honey, soy, ketchup, vinegar, broth and cornstarch
7. Small bowl and a whisk or fork to make the cornstarch slurry
8. Tongs or a pasta server to toss pasta with the sauce
9. Cheese grater (or microplane) if you want freshly grated Parmesan

Ingredients

12 ounces pasta (penne or rigatoni)
1 pound smoked or sweet Italian sausage (kielbasa or links) sliced
1 tablespoon olive oil
1 tablespoon butter
1 medium yellow onion, thin sliced
1 red bell pepper, thin sliced
4 cloves garlic, minced
1/3 cup honey
1/4 cup low sodium soy sauce
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1/2 cup low sodium chicken broth
1 tablespoon cornstarch (for slurry)
2 tablespoons cold water to mix with cornstarch
1/4 teaspoon red pepper flakes
Salt and black pepper to taste
2 green onions, thin sliced for garnish
1/4 cup grated Parmesan cheese, optional

Directions

Bring a big pot of salted water to a boil and cook 12 ounces penne or rigatoni until just al dente per package instructions, drain and set aside, save about 1/2 cup pasta water in case you need to loosen the sauce.
Slice 1 pound smoked or sweet Italian sausage into rounds about 1/2 inch thick. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat, brown the sausage in batches until nicely seared, then remove and set aside.
In the same skillet add the thin sliced medium yellow onion and the thin sliced red bell pepper, lower heat to medium and sauté until softened and slightly caramelized, 5 to 7 minutes, scraping up any browned bits.
Add 4 cloves minced garlic and cook about 30 seconds until fragrant but not burned.
Stir in 1/3 cup honey, 1/4 cup low sodium soy sauce, 2 tablespoons ketchup, 1 tablespoon apple cider vinegar, 1/2 cup low sodium chicken broth and 1/4 teaspoon red pepper flakes; bring to a gentle simmer so flavors meld and the liquid reduces a little, about 2 to 3 minutes.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, whisk it into the simmering sauce and cook until the sauce turns glossy and thickens, about 1 minute; taste and season with salt and black pepper to your liking.
Return the browned sausage to the skillet, add the cooked pasta and toss everything together so the pasta is well coated; if the sauce seems too thick add reserved pasta water a splash at a time until you get the consistency you want.
Let everything heat through for a minute or two, stir in a little extra butter if you want it extra glossy and rich.
Remove from heat, garnish with 2 thin sliced green onions and sprinkle 1/4 cup grated Parmesan cheese if you like, then serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.