Ingredients
| Ingredient | Quantity |
|---|---|
| Penne or rotini pasta | 8 ounces |
| Italian smoked or chicken sausage, sliced into ½-inch rounds | 1 pound |
| Garlic, minced | 3 cloves |
| Honey | ¼ cup |
| Soy sauce (low-sodium optional) | ¼ cup |
| Apple cider vinegar | 1 tablespoon |
| Red pepper flakes (optional) | ½ teaspoon |
| Olive oil | 2 tablespoons |
| Salt and black pepper | To taste |
| Fresh parsley, finely chopped (for garnish) | As needed |
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package instructions (typically 8–10 minutes). Drain the pasta but do not rinse, as the starch helps the sauce adhere better.
2. Brown the Sausage
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced sausage and cook for 5–7 minutes, stirring occasionally, until it becomes golden brown and caramelized. Reduce heat to medium-low and add minced garlic, sautéing for 1 minute until fragrant.
3. Prepare the Sticky Sauce
In a small mixing bowl, whisk together:
- ¼ cup honey
- ¼ cup soy sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes (adjust to taste)
Pour this sauce mixture into the skillet with the sausage and garlic. Stir well and let it simmer for 2–3 minutes, allowing the sauce to thicken and coat the sausage beautifully.
4. Combine Pasta with Sauce
Add the cooked pasta into the skillet. Using tongs or a spatula, gently toss the pasta with the sausage and sauce, ensuring even coating. Cook for an additional 2–3 minutes over medium heat to allow flavors to blend. Season with salt and black pepper to taste.
5. Garnish & Serve
Remove the skillet from heat. Garnish with freshly chopped parsley and serve immediately. Enjoy the perfect balance of sticky, savory, and garlicky goodness in every bite!
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