Sriracha Honey Pasta (Printer-Friendly)

Sweet and spicy fettuccine tossed in a creamy sriracha-honey garlic butter sauce with parmesan for bold flavor.

# 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 - 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 Cook:

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 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. 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 to 2 minutes to allow the flavors to meld.
07 - Serve immediately, garnished with chopped parsley, extra parmesan, and red pepper flakes if desired.

# Expert Advice:

01 -
  • It delivers bold, restaurant-style flavor in under thirty minutes with pantry staples you probably already own.
  • The honey tempers the sriracha just enough to keep it exciting without overwhelming your taste buds.
  • Every strand of pasta gets coated in a creamy, glossy sauce that clings beautifully and tastes outrageously addictive.
02 -
  • Always reserve pasta water before draining because that starchy liquid is the secret to making the sauce cling perfectly without breaking.
  • Do not let the garlic brown or it will turn bitter and ruin the sweet, aromatic balance you are building in the sauce.
  • Add the parmesan off the heat or on very low heat to prevent it from clumping or turning grainy instead of melting smoothly.
03 -
  • Use freshly grated parmesan instead of the pre-shredded kind because it melts smoother and tastes sharper and more complex.
  • Toss the pasta in the sauce over low heat for an extra minute to let the noodles absorb the flavors and create a restaurant-quality finish.
  • Taste before serving and adjust the honey or sriracha to match your mood, because this dish should feel personal and exciting every time.
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