Sriracha Honey Pasta (Printable Version)

Sweet and spicy pasta tossed in creamy sriracha-honey garlic butter sauce. Bold, addictive flavors ready in 30 minutes.

# What You 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 - ½ cup heavy cream
08 - ¼ cup vegetable or chicken broth
09 - ½ cup grated parmesan cheese
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon red pepper flakes, optional

→ Garnish

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ 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, but not browned.
03 - Stir in the sriracha and honey, cooking for 30 seconds to blend the ingredients together.
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 and the sauce is smooth. Adjust thickness with reserved pasta water if needed.
06 - Add the drained pasta to the skillet, tossing well to coat all strands with the sauce. Cook for 1 to 2 minutes to allow the flavors to meld.
07 - Serve immediately, garnished with chopped parsley, extra parmesan cheese, and red pepper flakes if desired.

# Expert Advice:

01 -
  • It delivers bold, balanced flavor in under thirty minutes with ingredients you probably already have.
  • The creamy garlic butter base tempers the heat just enough to keep you coming back for another bite.
  • It's endlessly adaptable, welcoming shrimp, chicken, or extra vegetables without losing its character.
  • The sweet honey and spicy sriracha create an addictive contrast that feels restaurant fancy but stays weeknight easy.
02 -
  • Don't let the garlic brown or it will turn bitter and ruin the delicate balance of the sauce.
  • Reserve pasta water before draining, it's the only thing that will loosen the sauce without breaking the creamy texture.
  • Taste the sauce before adding the pasta and adjust the honey or sriracha to match your heat tolerance.
  • Use freshly grated parmesan, not the pre-grated kind, because it melts smoother and tastes infinitely better.
03 -
  • Finish the pasta in the skillet with the sauce instead of just pouring sauce over drained noodles, it makes all the difference in how the flavors cling.
  • Use a splash of white wine in place of some broth for a brighter, more complex sauce if you have a bottle open.
  • Keep the heat on low once the parmesan goes in, or the cheese can seize and turn grainy instead of melting smoothly.
  • Double the sauce if you love it extra saucy, because there's no such thing as too much of this stuff.
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