Sriracha Honey Pasta (Printable)

A luscious fusion pasta tossed in creamy sriracha-honey garlic butter sauce for bold, addictive flavor in just 30 minutes.

# Components:

→ 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

# Method:

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 in a colander.
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, and cook for 30 seconds to combine thoroughly.
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 - Plate immediately and garnish with chopped parsley, extra parmesan cheese, and red pepper flakes if desired.

# Expert Advice:

01 -
  • The sauce clings to every strand of pasta like it was designed for this exact moment, sweet and fiery in equal measure.
  • You can have dinner on the table in half an hour, but it tastes like you spent way longer planning it.
  • It's the kind of dish that makes people lean in and ask what you did differently, even though it's wildly simple.
02 -
  • Don't skip reserving the pasta water, it's starchy and salty and will save your sauce if it gets too tight or clumpy.
  • Keep the heat at medium or lower once you add the cream, high heat can cause it to split and turn grainy instead of smooth.
  • Taste the sauce before tossing the pasta and adjust the sriracha or honey, everyone's heat tolerance and sweet tooth are different.
03 -
  • Use a skillet that's big enough to toss the pasta comfortably, a crowded pan makes it hard to coat everything evenly.
  • If the sauce tastes too sweet, add a tiny splash of vinegar or lemon juice to sharpen it up and bring everything into focus.
  • Grate your own parmesan instead of using the pre shredded stuff, it melts smoother and tastes infinitely better.
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