On a particularly busy Tuesday last month, after a long day running errands around Silver Lake, I needed dinner on the table without much fuss. This sticky honey garlic sausage pasta skillet is what I landed on. It’s the kind of meal that comes together in one pan, which means fewer dishes to wash later. That’s always a win in my small apartment kitchen. The combination of savory Italian sausage with a sweet, slightly tangy honey garlic sauce makes for a balanced meal. Add pasta and some greens, and you have something substantial without a lot of effort.
Proteins
Italian sausage is the star here. I usually go for sweet Italian sausage, removing the casings myself. If you prefer a little heat, a spicy variety works just as well.
Pantry Staples
For the pasta, I use penne or rotini, something sturdy that holds up to the sauce. Trader Joe’s chicken broth is a consistent choice for me. Honey, soy sauce, and a touch of rice vinegar form the base of the sticky sauce.
Fresh Produce
A yellow onion provides a foundational sweetness once softened. Fresh garlic cloves are essential for the aromatic notes in the sauce. A bag of fresh spinach wilts down into the pasta at the end.
Flavor Boosters
Beyond the honey and garlic, a dash of sriracha adds a subtle warmth without overpowering the other flavors. Salt and pepper are there for seasoning, and sesame seeds with green onions offer a nice finish.
Instructions
Brown the Sausage
Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Let it brown thoroughly. Once cooked, drain any excess fat from the pan. This step is important for flavor and texture.
Build the Sauce
Once the sausage is browned, add the diced yellow onion to the skillet. Cook it until it softens, which usually takes about 3 to 5 minutes. Stir in the minced garlic and cook for just one more minute until it becomes fragrant. In a separate small bowl, whisk together the chicken broth, honey, soy sauce, rice vinegar, and sriracha. Pour this mixture over the sausage and onions in the skillet.
Cook the Pasta
Add the uncooked pasta directly into the skillet, stirring to make sure every piece is coated in the sauce. Bring the mixture to a simmer. Reduce the heat to medium-low, then cover the skillet. Cook for 12 to 15 minutes, or until the pasta reaches an al dente texture and most of the liquid has been absorbed. Remember to stir occasionally to prevent the pasta from sticking to the bottom.
Finish and Serve
Finally, stir in the fresh spinach. Cook until it wilts down, which should only take about 2 to 3 minutes. Season the entire dish with salt and black pepper to your taste. A small note: sometimes the pasta absorbs more liquid than anticipated, leaving the sauce a bit thicker than ideal. If this happens, a splash more broth can loosen it up. Garnish with sesame seeds and chopped green onions if you like, then serve immediately.
Notes From My Kitchen
When making this sticky honey garlic sausage pasta skillet, a good heavy-bottomed pan makes a noticeable difference. My 12-inch Lodge cast iron skillet heats evenly, which helps prevent scorching, especially when the pasta is cooking directly in the sauce. I’ve found that using a lid that fits snugly is also key for the pasta to steam properly. If your lid isn’t tight, you might need a tiny bit more broth. For serving, I often add a sprinkle of red pepper flakes for an extra layer of warmth. It also pairs well with a simple green salad dressed with a light vinaigrette to cut through the richness.
Variations
You can easily adjust this sticky honey garlic sausage pasta skillet to fit what you have on hand. If you prefer chicken, diced chicken thighs can be used instead of sausage. Brown them well before proceeding with the onions. For a vegetarian option, consider using firm tofu, pressed and cubed, or a can of drained cannellini beans for protein. If spinach isn’t your favorite, kale works just as well; just add it a few minutes earlier to allow it to soften. A sprinkle of toasted cashews or peanuts at the end can add an interesting textural contrast.
Storage
Leftovers of this sticky honey garlic sausage pasta skillet will keep in an airtight container in the refrigerator for up to 3 days. When reheating, I usually add a splash of chicken broth or even just water to help loosen the sauce and rehydrate the pasta. Warm it gently on the stovetop over low heat, stirring occasionally, or in the microwave until heated through. The pasta can get a little softer after refrigeration, but the flavors remain good.
FAQ
Can I use a different type of pasta? Yes, short pasta shapes work best here. Penne or rotini are good choices because they hold the sauce well. Nonna Rosa used to say the sauce should cling to the pasta like a second skin, and these shapes do that nicely.
What if the sauce is too thick or too thin? If the sauce becomes too thick during cooking, add a tablespoon or two of chicken broth or water to thin it out. If it’s too thin, let it simmer uncovered for a few extra minutes at the end to reduce and thicken slightly.
Can I make this ahead of time? This dish is best enjoyed fresh, as the pasta can continue to absorb liquid and become softer over time. If you need to prep, you can cook the sausage and make the sauce ahead of time, then combine with fresh pasta for the final cooking step.
Nutritional Information
Each serving of this sticky honey garlic sausage pasta skillet is estimated to contain around 675 calories. Please remember that these values are approximate. Actual nutritional content can vary based on specific brands of ingredients used, the fat content of your chosen sausage, and how much sauce is absorbed by the pasta. For more recipe ideas, check out our Pinterest page.
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Sticky Honey Garlic Sausage Pasta Skillet (One-Pan)
- Total Time: 40 minutes
- Yield: 4 servings
Description
This recipe features a one-pan pasta dish with sausage, spinach, and a sweet and savory honey garlic sauce.
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional)
- 8 oz pasta, uncooked (penne or rotini recommended)
- 2 cups fresh spinach
- Salt and black pepper to taste
- Sesame seeds and chopped green onions for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it apart with a spoon, until browned. Drain excess fat.
- Add onion to the skillet and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- In a small bowl, whisk together chicken broth, honey, soy sauce, rice vinegar, and sriracha (if using). Pour the sauce over the sausage and onions in the skillet.
- Add the uncooked pasta to the skillet, stirring to coat. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 12-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt and black pepper to taste.
- Garnish with sesame seeds and chopped green onions, if desired, before serving.
Notes
- Adjust sriracha to your preferred level of spice.
- Any short pasta shape will work well in this recipe.
- Ensure the skillet has a tight-fitting lid for proper pasta cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Fusion
