Ingredients

For the Sausage & Pasta:

1 lb smoked sausage, sliced (Andouille, kielbasa, or any preferred variety)
8 oz pasta (spaghetti, rigatoni, or penne)
1 tbsp olive oil
2 cups chicken broth
1/2 cup heavy cream

For the Honey Garlic Sauce:

1/3 cup honey
1/4 cup low-sodium soy sauce
3 cloves garlic, minced
1 tbsp apple cider vinegar
1/2 tsp red pepper flakes (optional, for heat)
1 tbsp cornstarch + 2 tbsp water (to thicken the sauce)

Garnish:

1/4 cup grated Parmesan cheese
Fresh parsley or basil, chopped
Extra red pepper flakes, optional

Instructions

Preparation

Step 1: Cook the Sausage

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced sausage in a single layer. Cook for 5–7 minutes, stirring occasionally, until the sausage is nicely browned and slightly crispy on the edges. This caramelization adds tremendous depth to the final dish. Remove the sausage from the skillet and set it aside.

Step 2: Prepare the Honey Garlic Sauce

While the sausage is cooking, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, and red pepper flakes in a medium-sized bowl. This will form the sticky, glossy glaze that brings the entire dish together. Set aside until you’re ready to combine it with the pasta.

Step 3: Cook the Pasta

In the same skillet you used to cook the sausage, add 2 cups of chicken broth and 1/2 cup of heavy cream. Stir well, scraping up any brown bits from the bottom of the skillet—these bits are packed with flavor. Add the pasta directly into the liquid. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 10–12 minutes, or until the pasta is al dente and most of the liquid has reduced to a creamy consistency.

Step 4: Thicken the Sauce

Give the reserved honey garlic sauce another stir, then pour it into the skillet with the cooked pasta. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add this to the skillet and stir to combine. Simmer the mixture for another 2–3 minutes until the sauce thickens and clings beautifully to the pasta.

Step 5: Combine Everything

Return the cooked sausage to the skillet. Toss everything together gently to make sure the sausage and pasta are well coated in the sticky sauce. Let it cook for another minute or two, just until everything is heated through and harmoniously blended.

Notes

COOKING Note

When cooking the pasta in broth and cream, monitor the liquid levels closely. If it reduces too fast, you can add a splash of extra broth or water.
Use a deep, wide skillet or sauté pan to allow room for everything to cook evenly and stir easily.
Slicing the sausage on a bias (diagonally) gives more surface area for browning and a more elegant look.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 620
Sodium: 920mg
Protein: 23g