Sriracha Honey Pasta (Print)

Sweet and spicy fettuccine tossed in a creamy sriracha-honey garlic butter sauce. Bold, addictive flavors ready in just 30 minutes.

# Ingredients:

→ 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 - ½ cup heavy cream
08 - ¼ cup vegetable or chicken broth
09 - ½ cup grated parmesan cheese
10 - ½ teaspoon freshly ground black pepper
11 - ¼ 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 ¼ 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 Tips:

01 -
  • The sweet honey tempers the sriracha heat in a way that keeps you reaching for another bite without overwhelming your palate.
  • It comes together faster than ordering takeout and uses pantry staples you probably already own.
  • The creamy garlic butter sauce clings to every strand of pasta like a warm hug with attitude.
  • Its endlessly adaptable, you can dial the spice up or down and toss in whatever protein or veggies need using up.
02 -
  • Do not skip reserving pasta water, its the only thing that can fix a sauce that becomes too thick without diluting flavor.
  • Add the parmesan off heat or on very low heat, high temps can make it seize into grainy clumps instead of melting smoothly.
  • Taste the sauce before tossing the pasta and adjust the sriracha or honey balance, everyones heat tolerance and sweetness preference is different.
03 -
  • Cook your garlic just until fragrant but still pale, those extra 10 seconds can turn it bitter and throw off the whole sauce.
  • Use good quality parmesan, the pre grated stuff often contains anti caking agents that prevent it from melting smoothly.
  • Toss the pasta in the skillet over low heat rather than just pouring sauce on top, it makes all the difference in coating every strand evenly.
  • If you love heat, add a teaspoon of gochugaru or cayenne along with the sriracha for a deeper, smokier kick.
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