Sriracha Honey Pasta with Garlic Butter (Printable version)

A luscious fusion pasta tossed in creamy sriracha-honey garlic butter sauce with bold, addictive flavors.

# 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 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 the pasta 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 sauce and honey, cooking 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 until the sauce thickens slightly.
05 - Reduce heat to low. Add the parmesan cheese and black pepper, stirring until the cheese melts completely and the sauce becomes smooth. Adjust thickness with reserved pasta water if needed.
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 together.
07 - Serve immediately, garnished with chopped parsley, extra parmesan cheese, and red pepper flakes if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent hours perfecting it.
  • The sweet and spicy balance is so addictive you'll find yourself craving it at odd hours.
  • It's endlessly adaptable, whether you want to add protein or dial the heat up or down.
  • The creamy sauce clings to every strand of pasta like it was meant to be there.
02 -
  • Burnt garlic will make the entire dish taste bitter, so watch it like a hawk and keep stirring.
  • Reserving pasta water is non-negotiable, it's the secret to a sauce that clings instead of clumps.
  • Taste as you go and adjust the sriracha and honey balance to match your heat tolerance, everyone's different.
03 -
  • Use freshly grated parmesan instead of the pre-shredded stuff, it melts smoother and tastes infinitely better.
  • If the sauce breaks or looks grainy, whisk in a little pasta water off the heat to bring it back together.
  • Taste the sauce before adding the pasta and adjust the heat or sweetness then, it's easier to fix before everything is mixed.
Return