When I first stepped into retirement, I promised myself two things: I’d finally organize my old recipe box—and I’d stop rushing through dinner. After decades of teaching and parenting, I craved the kind of meals that didn’t just feed, but truly nourished.
One afternoon, flipping through a faded notebook filled with oil-smudged pages, I came across a scribbled note: “Sweet garlic glaze – try with sausage?” It wasn’t dated, but the handwriting was clearly mine, likely from the ‘90s when my youngest was obsessed with anything sweet and savory.
That scribble sparked something. I didn’t want a fussy dish, just a bold, comforting skillet meal with honest flavors. I pulled out a rope of smoky beef sausage, a box of pasta, and the pantry basics—honey, garlic, soy. I adjusted as I cooked, watching the sauce bubble into something glossy and irresistible. The first bite was a revelation: sweet, garlicky, with just enough heat and that creamy finish that makes you go back for seconds. I nearly forgot to call my sister, who now insists this is “better than anything I made in the ‘70s.”
Now it’s a regular on my table. Quick enough for a weeknight, satisfying enough for guests, and somehow even tastier the next day. This dish is a warm, sticky hug in a skillet—and it brings me joy every single time.
Short Description
Sticky Honey Garlic Beef Sausage Pasta Skillet is a one-pan dinner bursting with bold flavor—smoky sausage, tender pasta, and a glossy, sweet-and-savory honey garlic sauce. Ready in about 30 minutes.
Key Ingredients
For the Pasta and Sausage:
- 1 lb beef sausage, sliced (Andouille, kielbasa, or your favorite)
- 8 oz pasta (spaghetti, rigatoni, or penne)
- 1 tbsp olive oil
- 2 cups chicken broth
- ½ cup heavy cream
For the Honey Garlic Sauce:
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch + 2 tbsp water (to thicken)
For Garnish:
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil, chopped
- Extra red pepper flakes (optional)
Tools Needed
- Large nonstick skillet with lid
- Sharp knife and cutting board
- Measuring cups and spoons
- Medium mixing bowl
- Whisk or fork
- Wooden spoon or silicone spatula
Cooking Instructions
Step 1: Cook the Beef Sausage
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced sausage in a single layer and cook for 5–7 minutes, stirring occasionally until browned and slightly crispy on the edges. Transfer sausage to a plate and set aside.
Step 2: Prepare the Honey Garlic Sauce
In a mixing bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and red pepper flakes (if using). Set aside to let the flavors meld.
Step 3: Simmer the Pasta
Using the same skillet (don’t wipe it out!), pour in chicken broth and heavy cream. Stir to scrape up any browned bits from the sausage.
Add the uncooked pasta. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is reduced.
Step 4: Thicken the Sauce
Whisk the cornstarch with 2 tbsp cold water in a small bowl. Stir the honey garlic sauce again and pour it into the skillet with the pasta. Add the cornstarch slurry and stir continuously for 2–3 minutes until the sauce thickens and clings to the pasta.
Step 5: Bring It All Together
Return the cooked sausage to the skillet and stir gently to combine. Cook for another 1–2 minutes, just until everything is heated through and coated in that sticky glaze.
Step 6: Serve and Garnish
Sprinkle with grated Parmesan, chopped herbs, and extra red pepper flakes if desired. Serve hot, straight from the skillet.
Why You’ll Love This Recipe
One pan, full flavor – fewer dishes, no flavor sacrifice
Sweet and savory glaze – sticky, garlicky, and absolutely addicting
Comfort food with a kick – customizable spice level
Hearty, filling, and satisfying – protein, carbs, and creamy sauce in one
Versatile – great with different sausages and pasta types
Mistakes to Avoid & Solutions
Overcooking the pasta
Solution: Simmer uncovered and test early. Stop when it’s firm but cooked.
Letting the sauce turn runny or watery
Solution: Don’t skip the cornstarch slurry. Simmer until the sauce visibly thickens.
Using a too-small skillet
Solution: Opt for a wide 12-inch skillet or larger to avoid crowding.
Adding all ingredients at once
Solution: Let each step shine—cook sausage separately, simmer pasta, then blend.
Skipping the scrape after sausage
Solution: Those browned bits add huge flavor to the sauce—deglaze them!
Serving and Pairing Suggestions
Serve hot and straight from the skillet for a cozy family-style meal. Pair it with:
– A crisp green salad with vinaigrette
– Steamed or roasted green beans or broccoli
– A glass of iced tea, sparkling water with lemon, or dry white wine
Storage and Reheating Tips
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat gently in a skillet over medium-low heat with a splash of broth or cream to loosen the sauce. Microwave in 30-second bursts, stirring between.
Freezing:
Not recommended—the creamy sauce may separate once thawed.
FAQs
1. Can I use a different kind of sausage?
Yes! Try Italian sausage, turkey sausage, or even plant-based sausage for a lighter version.
2. Will gluten-free pasta work in this recipe?
Absolutely. Use a sturdy brand that holds up well to simmering, and adjust cooking time as needed.
3. How spicy is this dish?
With red pepper flakes, it has a mild kick. Omit them for a milder taste—or double for extra heat.
4. Can I add vegetables to this skillet?
Yes! Sliced bell peppers, spinach, or broccoli florets cook well during the pasta simmering stage.
5. What if I don’t have heavy cream?
You can use half-and-half or full-fat coconut milk, but the sauce may be slightly thinner.
Tips & Tricks
Use smoked beef sausage for depth of flavor.
Cut sausage into diagonal slices for more surface area to brown.
Don’t rush the sauce—let it simmer until sticky.
If sauce thickens too much, stir in a tablespoon of broth to loosen.
Top with fresh herbs right before serving to keep their color and aroma.
Recipe Variations
Creamy Cajun Twist
Swap red pepper flakes for 1 tsp Cajun seasoning. Use Andouille sausage and stir in ½ cup bell peppers during pasta simmering.
Asian-Inspired Version
Use hoisin instead of honey, a splash of sesame oil, and garnish with sesame seeds and green onions.
Lighter Version
Use turkey sausage, low-fat cream, and whole wheat pasta. Omit Parmesan or use a light sprinkle.
Cheesy Baked Option
After everything is combined, transfer to a baking dish, top with mozzarella, and broil for 2–3 minutes until bubbly.
Final Thoughts
The bold sausage and honey garlic sauce taste like something pulled from a well-worn family recipe, yet it’s fresh, fuss-free, and fits right into modern life. I’ve made this for just myself on quiet evenings and again for friends gathered around my kitchen island, and every time, there’s silence on that first bite—then the sound of forks scraping for more.
This skillet has become a little legacy on my stove. Maybe yours too, if you give it a try. And if you do, I’d love to hear how you made it your own. Let’s keep passing the flavors along—one sticky, saucy bowl at a time.
Sticky Honey Garlic Beef Sausage Pasta Skillet
Print ThisIngredients
- For the Pasta and Sausage:
- 1 lb beef sausage, sliced (Andouille, kielbasa, or your favorite)
- 8 oz pasta (spaghetti, rigatoni, or penne)
- 1 tbsp olive oil
- 2 cups chicken broth
- ½ cup heavy cream
- For the Honey Garlic Sauce:
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch + 2 tbsp water (to thicken)
- For Garnish:
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil, chopped
- Extra red pepper flakes (optional)
Instructions
Step 1: Cook the Sausage
Heat 1 tbsp olive oil in a skillet over medium-high. Add sliced sausage in a single layer and cook 5–7 minutes, stirring occasionally, until browned and crispy. Remove and set aside.
Step 2: Make the Sauce
In a bowl, whisk together honey, soy sauce, garlic, vinegar, and red pepper flakes (if using). Set aside.
Step 3: Simmer Pasta
In the same skillet, pour in chicken broth and cream. Scrape up sausage bits. Add pasta, bring to a boil, then reduce to a simmer. Cook uncovered 10–12 minutes, stirring occasionally, until pasta is al dente and liquid reduces.
Step 4: Thicken Sauce
Mix cornstarch with 2 tbsp cold water. Stir the sauce, pour it into the skillet, then add slurry. Stir 2–3 minutes until thick and glossy.
Step 5: Combine Everything
Add sausage back to the skillet. Toss gently to coat. Let it heat through for 1–2 minutes.
Step 6: Garnish and Serve
Top with Parmesan, herbs, and extra red pepper flakes. Serve hot.
