Sriracha Honey Pasta (Print Version)

Sweet and spicy fettuccine coated in a creamy sriracha-honey garlic butter sauce for bold, addictive flavor.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or spaghetti
02 - Salt for boiling water

→ Sauce

03 - 3 tablespoons unsalted butter
04 - 4 cloves garlic, minced
05 - 3 tablespoons sriracha sauce
06 - 3 tablespoons honey
07 - 1/2 cup heavy cream
08 - 1/4 cup vegetable or chicken broth
09 - 1/2 cup grated parmesan cheese
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon red pepper flakes, optional

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated parmesan cheese

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
03 - Stir in the sriracha sauce and honey, cooking for 30 seconds to combine and blend the flavors.
04 - Pour in the broth and heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to thicken slightly.
05 - Reduce heat to low. Add the parmesan cheese and black pepper, stirring until the cheese melts completely and the sauce becomes smooth. If needed, adjust consistency with reserved pasta water.
06 - Add the drained pasta to the skillet, tossing well to coat all strands evenly with the sauce. Cook for 1 to 2 minutes to allow the flavors to meld.
07 - Transfer to serving plates immediately, garnishing with chopped parsley, extra parmesan cheese, and red pepper flakes if desired.

# Expert Tips:

01 -
  • It delivers bold, restaurant quality flavor using pantry staples you probably already own.
  • The sweet heat combo is dangerously addictive and keeps you reaching for another forkful.
  • Everything comes together in one skillet in under half an hour, even on your busiest nights.
  • Its endlessly flexible, so you can dial up the spice, toss in protein, or make it dairy free without losing any magic.
02 -
  • Always reserve pasta water before draining, that starchy liquid is perfect for loosening the sauce without breaking its creamy texture.
  • Dont let the garlic brown or the whole sauce will taste bitter and sharp instead of warm and aromatic.
  • Taste the sauce before tossing the pasta and adjust the sriracha or honey to match your heat tolerance and sweetness preference.
  • Use freshly grated parmesan, the pre shredded kind has anti caking agents that make the sauce grainy instead of silky.
03 -
  • Cook the pasta one minute shy of al dente, itll finish cooking in the sauce and soak up all that flavor without getting mushy.
  • Dont skip the reserved pasta water, its the easiest way to adjust the sauce consistency and help it cling to the noodles.
  • Taste and adjust the sriracha and honey at the end, everyones heat tolerance is different and this sauce should make you happy, not hurt.
  • Serve immediately for the best texture, pasta waits for no one and this dish is meant to be devoured hot from the pan.
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