This sticky honey garlic sausage pasta skillet is a sweet-and-salty one-pan dinner that comes together in about 30 minutes. Slices of browned sausage get a glossy honey-soy glaze, then mingle with pasta and a splash of reserved pasta water for a saucy finish — perfect for busy weeknights or when you want something reliably comforting with minimal fuss. If you like bold, crowd-pleasing flavors, this sits between a saucy pasta and a sticky skillet entrée — a real weeknight win. For another party-friendly, handheld option with similar flavor appeal, check out this riff on burger snacks with the Garlic Parmesan Cheeseburger Bombs recipe: Garlic Parmesan Cheeseburger Bombs.
Why you’ll love this dish
This recipe hits a few home-run benefits: it’s fast, uses pantry staples, and scales easily. The honey and soy sauce create a sticky, caramelized coating that clings to the sausage and pasta, so every bite is flavorful without needing a lot of extra ingredients.
“A perfect weeknight skillet — sweet, savory, and ready in under 30 minutes. My kids couldn’t get enough of the sticky glaze.” — a regular at my weekday dinner table
Reasons to make it now:
- Quick: about 25–35 minutes from start to finish.
- Economical: uses simple proteins and dried pasta.
- Flexible: swap sausages, adjust heat with red pepper flakes, or make it a one-pot meal by using short pasta.
Step-by-step overview
Before you dive in, here’s the cooking roadmap so you know what to expect:
- Boil pasta until just al dente and reserve some starchy pasta water.
- Brown sliced sausage in a skillet until crisp and caramelized.
- Sauté garlic briefly, then add honey, soy, vinegar, and chicken broth to make a shiny sauce.
- Return sausage to the pan to coat and reduce the sauce a bit.
- Toss the drained pasta into the skillet, loosen with reserved pasta water as needed, and finish with butter for silkiness.
This quick sequence keeps textures right — crisp sausage, glossy sauce, tender pasta — with minimal cleanup.
What you’ll need
- 12 oz (340 g) short pasta (penne, rigatoni, or similar)
- 1 lb (450 g) sausage, sliced — Italian, smoked, or your 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, for heat)
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
Ingredient notes and substitutions:
- Use low-sodium soy sauce if you want better control over salt; tamari works for gluten-free.
- For a vegetarian version, substitute sausage with plant-based sausage or thickly sliced mushrooms and use vegetable broth.
- Honey can be swapped for maple syrup if you prefer a different sweetness profile.
Step-by-step instructions
- Cook the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Before draining, scoop out and reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced sausage in a single layer and cook, turning occasionally, until browned and slightly crisp around the edges, about 5–7 minutes. Transfer the sausage to a plate and set aside.
- Make the sauce: Reduce heat to medium-low. In the same skillet, add the minced garlic and sauté just until fragrant, about 20–30 seconds (don’t let it burn). Add honey, soy sauce, and apple cider vinegar and stir to combine. Pour in the chicken broth and bring the mixture to a gentle simmer for 2–3 minutes to meld flavors.
- Reintroduce sausage: Return the browned sausage to the skillet and simmer for 3–4 minutes so the sauce thickens and coats the meat. If you like heat, sprinkle in the red pepper flakes now and stir.
- Combine with pasta: Add the drained pasta to the skillet and toss to coat evenly. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach a glossy, clingy consistency. Stir in 1 tablespoon butter until melted for richness.
- Finish and season: Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and a generous grating of Parmesan, if desired. Serve immediately while hot.
Best ways to enjoy it
This skillet is hearty on its own, but a few pairings elevate the meal:
- Green side: Serve with a crisp arugula or spinach salad dressed with lemon vinaigrette to cut the richness.
- Veg boost: Roasted broccoli or sautéed green beans make an easy vegetable side.
- For a creamy counterpoint, a smear of something sweet-nutty can brighten the plate — try a spread or side inspired by honey and cream cheese flavors like honey walnut cream cheese with crusty bread.
- Wine pairing: A chilled Riesling (off-dry) or a light-bodied rosé pairs nicely with the sweet-savory profile.
Storage and reheating tips
- Refrigerator: Store leftover pasta in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating (within two hours).
- Freezing: For best texture, freeze only the sausage (separate) or make a freezer-friendly batch without pasta; freeze cooled sauce and sausage in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over low heat with a splash of water or broth to loosen the sauce, stirring until heated through. If using a microwave, cover and heat in 30–45 second intervals, stirring between, until steaming. Reheated food should reach 165°F (74°C) internally.
- Note: Pasta can absorb sauce when stored; add reserved pasta water or a little broth when reheating to restore sauciness.
Pro chef tips
- Browning matters: Let the sausage sit undisturbed in the pan for a couple of minutes before turning so you build fond (those browned bits) — they add flavor to the sauce.
- Deglaze for depth: When you add the honey and soy, scrape the bottom of the pan with a wooden spoon to release the fond into the sauce.
- Sauce gloss: The starchy pasta water helps the sauce cling to pasta because the starch emulsifies the liquids. Add it gradually until you reach a silky finish.
- Control sweetness: If the honey is too dominant, add a splash more vinegar or a squeeze of lemon to balance.
- Butter finish: Stirring in butter at the end rounds and softens flavors — a classic chef’s trick for shine and mouthfeel.
Creative twists
- Spicy-Sweet: Increase red pepper flakes or add a teaspoon of sriracha to the sauce for a kick.
- Mediterranean: Use chorizo or merguez, swap soy for a splash of balsamic, and finish with feta instead of Parmesan.
- Creamy version: Stir in 1/4–1/2 cup heavy cream at the end for a richer, creamier sauce.
- Gluten-free: Use gluten-free short pasta and gluten-free tamari instead of soy sauce.
- Veg-forward: Replace half the sausage with roasted cauliflower or mushrooms to lighten the dish while keeping texture contrast.
FAQ
Q: How long does this take from start to finish?
A: Plan on 25–35 minutes total: 10–12 minutes to cook pasta and about 12–15 minutes to brown sausage and simmer the sauce.
Q: Can I make this ahead for meal prep?
A: You can prepare components ahead. Cook and refrigerate sausage and sauce separately from pasta for up to 3 days. Reheat together with a splash of water or broth to loosen the sauce before serving.
Q: My sauce is too thin — how do I thicken it?
A: Simmer it a little longer to reduce liquid, or stir in a small amount (1 tsp) of cornstarch slurry (cornstarch mixed with cold water) and simmer until it thickens. Alternatively, add less reserved pasta water.
Q: Can I use raw sausage (not precooked) for this recipe?
A: Yes — brown raw sausage slices thoroughly in the skillet, cooking until no pink remains and the internal temperature reaches 160°F (71°C) for pork sausage. Then proceed with the sauce in the same pan.
Q: Is there a good vegetarian substitute for the sausage?
A: Use a firm plant-based sausage, thickly sliced tempeh, or roasted portobello mushrooms. Increase seasoning slightly to make up for flavor differences.
If you want other easy, crowd-pleasing recipes to pair with weeknight dinners, I’ve included a couple of related ideas earlier in the article. Enjoy making this sticky honey garlic sausage pasta skillet — it’s a fast, flavorful go-to when you want dinner that feels special without the effort.
Sticky Honey Garlic Sausage Pasta Skillet
Ingredients
For the pasta
- 12 oz short pasta (penne, rigatoni, or similar)
For the sausage
- 1 lb sausage, sliced (Italian, smoked, or your preferred type)
- 1 tablespoon olive oil
For the sauce
- 3 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup soy sauce (low-sodium recommended) Use low-sodium soy sauce for better control over salt; tamari works for gluten-free.
- 1 tablespoon apple cider vinegar
- 1/2 cup chicken broth
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
Cooking the Pasta
- Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Before draining, scoop out and reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
Browning the Sausage
- Heat olive oil in a large skillet over medium heat. Add the sliced sausage in a single layer and cook, turning occasionally, until browned and slightly crisp around the edges, about 5–7 minutes. Transfer the sausage to a plate and set aside.
Making the Sauce
- Reduce heat to medium-low. In the same skillet, add the minced garlic and sauté just until fragrant, about 20–30 seconds (don’t let it burn). Add honey, soy sauce, and apple cider vinegar and stir to combine. Pour in the chicken broth and bring the mixture to a gentle simmer for 2–3 minutes to meld flavors.
Reintroducing the Sausage
- Return the browned sausage to the skillet and simmer for 3–4 minutes so the sauce thickens and coats the meat. If you like heat, sprinkle in the red pepper flakes now and stir.
Combining with Pasta
- Add the drained pasta to the skillet and toss to coat evenly. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach a glossy, clingy consistency. Stir in butter until melted.
Finishing
- Adjust seasoning with salt and pepper. Garnish with chopped parsley and grated Parmesan, if desired. Serve immediately while hot.