Sticky Honey Garlic Sausage Pasta (Printable)

Juicy sausage and tender pasta tossed in a glossy honey garlic glaze for a comforting weeknight meal.

# What You 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

→ 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 Cook:

01 - Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned, about 4–5 minutes. Remove and set aside.
03 - In the same skillet, add onion and bell pepper. Sauté until softened, about 3–4 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Return the sausage to the skillet. Stir in honey, soy sauce, tomato paste, Dijon mustard, smoked paprika, and chicken broth. Bring to a simmer and cook for 4–5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
05 - Add the drained pasta to the skillet. Toss well to coat everything in the sticky sauce. Season with salt and pepper to taste. Stir in fresh parsley, then serve hot, garnished with more parsley if desired.

# Expert Tips:

01 -
  • The glaze transforms ordinary ingredients into something restaurant worthy with almost zero effort
  • Everything cooks in one pan meaning less cleanup and more time to actually enjoy your evening
02 -
  • The sauce thickens quickly off the heat so have your pasta ready before you start the glaze
  • Smoked paprika matters here regular paprika lacks that essential smoky depth
03 -
  • Pat the sausage slices dry before cooking for better browning
  • Let the glaze simmer until it coats the back of a spoon for that restaurant quality finish

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