Sriracha Honey Pasta (Printable version)

Luscious pasta in creamy sriracha-honey garlic butter sauce. Sweet, spicy, and utterly addictive in just 30 minutes.

# 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

# Directions:

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.
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.
04 - Pour in the broth and heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2-3 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. If needed, adjust thickness with reserved pasta water.
06 - Add the drained pasta to the skillet, tossing well to coat all strands with the sauce. Cook for 1-2 minutes to allow the flavors to meld.
07 - Serve immediately, garnished with chopped parsley, extra parmesan, and red pepper flakes if desired.

# Expert Tips:

01 -
  • The sauce clings to every strand like it was designed just for this moment, rich and glossy without feeling heavy.
  • Sweet honey tempers the sriracha heat in a way that keeps you reaching for another bite instead of a glass of water.
  • It comes together faster than ordering takeout and tastes like something you'd pay too much for at a trendy cafe.
  • Leftovers reheat beautifully with just a splash of cream, which almost never happens with pasta dishes.
02 -
  • Don't skip reserving pasta water, it's the only thing that can save a sauce that's too thick without diluting the flavor.
  • Add the parmesan off the heat or on very low heat, or it can turn grainy and clumpy instead of melting smoothly.
  • Taste the sauce before adding the pasta and adjust the sriracha or honey then, because it's much harder to fix once everything is mixed.
03 -
  • Use fresh garlic instead of jarred, the flavor is sharper and cleaner, and it doesn't leave that weird aftertaste.
  • If your sauce breaks or looks oily, whisk in a tablespoon of reserved pasta water off the heat and it'll come back together.
  • Taste as you go, especially before adding the pasta, because once everything is mixed it's harder to adjust the balance of sweet and spicy.
  • Grate your own parmesan instead of using pre-grated, it melts smoother and doesn't have the anti-caking agents that can make the sauce gritty.
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