Sticky Honey Garlic Sausage Pasta Skillet
On the first crisp evening of fall, I remember pulling a skillet from the oven to a cloud of sweet, garlicky steam — the house felt like a warm blanket. That cozy moment is why this Sticky Honey Garlic Sausage Pasta Skillet became a reader favorite: it’s comfort in one pan, seasonal flavors, and easy enough for beginners to master.
Introduction
There’s something about honey and roasted garlic that pairs with heartier sausages to make an irresistible autumn dinner. This Sticky Honey Garlic Sausage Pasta Skillet delivers sticky-sweet glaze, tender pasta, and caramelized sausage bites that kids and grown-ups both love. If you like simple weeknight meals with cozy fall vibes, this is one to keep in your rotation. For more sausage inspiration, try this honey garlic smoked sausage recipe for another flavor take.
Ingredients
Makes 4–6 servings
- 12 oz pasta (penne, rigatoni, or your favorite)
- 1 lb halal smoked sausage, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 3/4 cup chicken or vegetable broth
- 1/3 cup honey
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped parsley, for garnish
- Grated Parmesan, for serving (optional)
Note: If you want a quick snack to nibble while the pasta finishes, these garlic butter smoked sausage bites are a lovely complement.
Step-by-step Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1/2 cup pasta water, drain, and set aside.
- Brown the sausage:
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the sausage rounds in a single layer and cook until browned on both sides, about 3–4 minutes per side. Remove to a plate.
- Sauté aromatics:
- Reduce heat to medium, add remaining 1 tbsp oil, then the sliced onion. Cook 3–4 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.
- Make the sticky sauce:
- Stir in the honey, soy sauce, apple cider vinegar, broth, and red pepper flakes. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.
- Combine and finish:
- Return the sausage to the skillet, add the drained pasta and butter, and toss to coat. If the pan looks dry, add reserved pasta water a splash at a time until you reach a glossy, saucy consistency. Season with salt and pepper, garnish with parsley and Parmesan.
For a creamier finish or a different texture, you might enjoy tips from this creamy smoked sausage pasta as inspiration while you tweak the sauce.
Tips for Success
- Use residual pasta water: The starchy water helps bind the honey-garlic glaze to noodles for that glossy, sticky finish.
- Don’t overcook pasta: Aim for al dente so the final toss in the skillet keeps good texture.
- Control the sweetness: If the honey flavor is too strong, add a splash more vinegar or a teaspoon of Dijon mustard to balance.
- Brown in batches: Avoid crowding the pan when searing sausage so pieces caramelize properly.
- Make it ahead: You can brown sausage and prep sauce ahead, then combine and warm through when ready. For a saucier result, reheat with a little broth.
If you’re looking for a tomato-forward tip, check out this creamy tomato garlic pasta for ideas on adding tomatoes without losing the sticky glaze.
Possible Variations
- Gluten-free: Use gluten-free pasta and tamari instead of soy sauce for a fully gluten-free Sticky Honey Garlic Sausage Pasta Skillet.
- Vegetarian swap: Replace sausage with smoked tofu or seitan and add extra mushrooms for meaty texture.
- Streusel topping (seasonal twist): For a surprising fall-inspired crunch, finish with a buttery savory streusel — a small sprinkle of panko (or gluten-free crumbs), a pinch of smoked paprika, and a touch of melted butter; broil briefly to crisp.
- Spicy Cajun version: Add Cajun seasoning to the sausage and use this flavor profile as a guide from a favorite cajun sausage pasta recipe.
Storage Recommendations
- Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of broth to revive the sauce.
- Freeze: For longer storage, freeze in a shallow container for up to 2 months. Thaw overnight in the fridge and reheat slowly on low heat.
- Reheat tips: Avoid microwave-only reheating which can dry the pasta; warm in a skillet over low heat with a little water or broth to bring back silkiness.
Conclusion
This Sticky Honey Garlic Sausage Pasta Skillet is perfect for crisp evenings when you want something cozy, quick, and crowd-pleasing. For a variation and the original inspiration behind this dish, see the full recipe at Sticky Honey Garlic Sausage Pasta Skillet – NoDashofGluten.
Frequently Asked Questions
Q: Can I use ground sausage instead of sliced sausage?
A: Yes. Brown ground sausage, drain excess fat, then add to the sauce and pasta as directed. The texture will be different but still delicious.
Q: Is there a dairy-free version of this recipe?
A: Absolutely. Omit the butter and Parmesan, use olive oil or a dairy-free buttery spread, and finish with fresh herbs for flavor.
Q: How do I prevent the honey from burning?
A: Keep heat moderate when adding honey and combine quickly with the broth and soy sauce so it melts into the sauce rather than sitting on the pan surface.
Q: Can I prepare this meal for meal prep lunches?
A: Yes. Keep portions in airtight containers with a little extra sauce or broth to prevent drying. Reheat on the stove for the best texture.
Sticky Honey Garlic Sausage Pasta Skillet
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A cozy, one-pan autumn dinner featuring sticky-sweet glaze, tender pasta, and caramelized sausage that appeals to both kids and adults.
Ingredients
- 12 oz pasta (penne, rigatoni, or your favorite)
- 1 lb halal smoked sausage, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 3/4 cup chicken or vegetable broth
- 1/3 cup honey
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped parsley, for garnish
- Grated Parmesan, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1/2 cup pasta water, drain, and set aside.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the sausage rounds in a single layer and cook until browned on both sides, about 3–4 minutes per side. Remove to a plate.
- Reduce heat to medium, add remaining 1 tbsp oil, then the sliced onion. Cook 3–4 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.
- Stir in the honey, soy sauce, apple cider vinegar, broth, and red pepper flakes. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.
- Return the sausage to the skillet, add the drained pasta and butter, and toss to coat. If the pan looks dry, add reserved pasta water a splash at a time until you reach a glossy, saucy consistency. Season with salt and pepper, garnish with parsley and Parmesan.
Notes
Use residual pasta water to bind the glaze and maintain a glossy finish. For a creamier texture, consider adding variations as suggested.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian