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