Description
Okay, so imagine if honey garlic sauce and Italian sausage had a baby over perfectly cooked pasta, then invited butter, garlic, and soy sauce to make everything ridiculously delicious. That’s what we’re dealing with here. Sticky Honey Garlic Sausage Pasta Skillet is basically sliced sausage (spicy Italian, smoked, or whatever you love) coated in a glossy, sticky honey-garlic glaze with hints of soy sauce and ginger, all tossed with pasta and maybe some veggies for good measure. The sauce caramelizes onto the sausage creating crispy, sticky edges while coating the pasta in that sweet-savory-umami goodness. It’s the kind of dish that makes you lick your fork and seriously consider licking the pan. I made this on a random Wednesday once and my roommate declared it better than any restaurant pasta they’d ever had. Another time I brought leftovers to work and three people asked if I was starting a food business. This pasta inspires restaurant comparisons and entrepreneurial suggestions.
Ingredients
For the Pasta and Sausage:
- 12 oz pasta (penne, rigatoni, or fusilli work best)
- 1 lb Italian sausage (sweet, spicy, or a mix—links or bulk)
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 1 bell pepper, diced (red, yellow, or orange—adds color and sweetness)
- 4 cloves garlic, minced
- Optional: 2 cups broccoli florets, snap peas, or baby spinach
For the Honey Garlic Glaze:
- 1/3 cup honey
- 1/4 cup soy sauce (low-sodium works great)
- 2 tbsp butter
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 1 tsp sesame oil (adds depth and nuttiness)
- 1/2 tsp red pepper flakes (optional, for heat)
- 2 tsp cornstarch mixed with 2 tbsp cold water (for thickening)
- Black pepper to taste
For Garnish:
- Sesame seeds (white or black)
- Sliced green onions
- Fresh cilantro or parsley
- Red pepper flakes
- Lime wedges
Optional Add-Ins:
- Pineapple chunks (for Hawaiian vibes)
- Cashews or peanuts for crunch
- Water chestnuts for texture
- Baby corn
- Mushrooms, sliced
- Zucchini, diced
Equipment:
- Large pot for boiling pasta
- Large skillet (12-inch) with lid
- Wooden spoon or spatula
- Small bowl for mixing cornstarch slurry
- Colander
- Tongs
Instructions
Bring a large pot of salted water to a rolling boil.
Add the pasta and cook according to package directions until al dente—usually 8-10 minutes.
Before draining, reserve 1 cup of pasta water. This starchy water is liquid gold for adjusting sauce consistency later.
Drain the pasta but don’t rinse it. The starch helps the sauce cling to the pasta.
Toss with a tiny drizzle of olive oil to prevent sticking while you cook everything else.
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
If using sausage links, remove from casings and break into bite-sized chunks with your hands or a knife.
If using bulk sausage, just break it up as it cooks.
Add sausage to the hot skillet and cook for 6-8 minutes, breaking it into pieces with a wooden spoon, until browned and cooked through.
Don’t stir too much—let it get nice and caramelized on the edges. Those crispy bits are flavor nuggets.
Use a slotted spoon to transfer cooked sausage to a plate. Leave about 1-2 tablespoons of fat in the pan for flavor.
If there’s excessive fat (more than 3 tablespoons), drain some off but keep some for sautéing.
In the same skillet with the sausage drippings, add another tablespoon of olive oil or butter if needed.
Add the diced onion and bell pepper. Cook for 4-5 minutes over medium heat until softened and slightly caramelized.
If using broccoli or snap peas, add them now with a splash of water, cover, and steam for 2-3 minutes until tender-crisp.
Add the minced garlic and grated ginger. Cook for 30-60 seconds until fragrant but not burned.
Stir frequently—garlic and ginger burn fast and become bitter.
Turn the heat to medium-low.
In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes if using.
Pour this mixture into the skillet with the vegetables.
Add the 2 tablespoons butter and stir until melted.
Let the sauce simmer for 2-3 minutes. It should start to bubble and thicken slightly.
In a separate small bowl, mix the cornstarch with cold water to create a slurry (this prevents lumps).
Pour the cornstarch slurry into the skillet while stirring constantly.
The sauce will thicken noticeably within 1-2 minutes, becoming glossy and sticky.
If it gets too thick, add a splash of the reserved pasta water to thin it out.
Return the cooked sausage to the skillet along with any accumulated juices.
Toss the sausage in the glaze, coating every piece. Let it cook for 2-3 minutes so the sauce caramelizes slightly on the sausage.
Add the drained pasta to the skillet.
Toss everything together using tongs, coating the pasta evenly with the sticky glaze.
If the sauce seems too thick or the pasta looks dry, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
The pasta should be glossy and coated, not swimming in sauce but not dry either.
Taste and adjust seasoning. Need more soy sauce? Add it. Want more sweetness? Drizzle more honey.
If using spinach or any delicate greens, add them now and toss until just wilted.
Remove from heat.
Transfer to a large serving bowl or serve directly from the skillet for that rustic, family-style vibe.
Garnish generously with sesame seeds, sliced green onions, and fresh herbs.
Add red pepper flakes if you want extra heat.
Serve with lime wedges on the side for squeezing—the acid brightens everything.
Watch it disappear before your eyes.
Notes
This is basically a complete meal in one pan, but here are some ideas:
- Serve with a side of steamed edamame for extra protein
- Pair with a crisp Asian-style cucumber salad
- Add a fried egg on top for breakfast-for-dinner vibes
- Serve with garlic bread (because carbs on carbs is acceptable)
- Pair with a cold beer or sparkling water with lime
- Make it a bowl: serve over rice instead of with pasta
- Add extra vegetables like bok choy or snow peas for more greens
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~520 kcal
- Sugar: ~18g
- Sodium: ~780mg
- Fat: ~18g
- Carbohydrates: ~62g
- Protein: ~24g