Sriracha Honey Pasta (Print Version)

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

# Ingredient List:

→ 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 Make:

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 but not browned.
03 - Stir in the sriracha and honey, and cook for 30 seconds to combine the ingredients 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 becomes smooth. If needed, adjust thickness by adding reserved pasta water one tablespoon at a time.
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 hits every craving at once: creamy, spicy, sweet, and tangy all in one forkful.
  • You can have it on the table in half an hour, even on a weeknight when your brain is fried.
  • The sauce clings to every strand of pasta like it was designed for this exact moment.
  • It impresses people without making you look like you tried too hard.
02 -
  • Don't let the garlic brown or the whole sauce will taste bitter and burnt instead of sweet and mellow.
  • Reserve that pasta water before draining; it's the secret to loosening a too thick sauce without breaking the creaminess.
  • Taste the sauce before adding the pasta and adjust the honey or sriracha right then, because it's harder to fix once everything is tossed together.
03 -
  • Use fresh parmesan instead of the pre grated stuff; it melts smoother and tastes about ten times better.
  • If you want the sauce even silkier, pull the skillet off the heat before adding the cheese so it doesn't clump or break.
  • Taste as you go and trust your instincts; your palate knows what it wants better than any recipe ever will.
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