Sriracha Honey Pasta (Print Version)

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

# 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 Steps:

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 pasta water, then drain and set aside.
02 - While pasta cooks, melt the butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown.
03 - Stir in the sriracha sauce and honey into the garlic butter, cooking for 30 seconds until well combined.
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 Parmesan cheese and black pepper, stirring until the cheese melts completely and the sauce becomes smooth. Adjust consistency with reserved pasta water if needed.
06 - Add the drained pasta to the skillet, tossing thoroughly to coat all strands with the sauce. Cook for 1 to 2 minutes allowing flavors to meld together.
07 - Serve immediately while hot, garnishing with chopped fresh parsley, extra Parmesan cheese, and red pepper flakes if desired.

# Helpful Tips:

01 -
  • It balances heat and sweetness in a way that keeps every bite interesting without overwhelming your palate.
  • The sauce comes together in under ten minutes and clings to the pasta like it was meant to be there.
  • Its flexible enough to adjust the spice level or add protein without losing that bold, creamy character.
  • You probably already have most of these ingredients, so its perfect for a spontaneous weeknight craving.
02 -
  • Reserve pasta water before you drain because that starchy liquid is the secret to a sauce that clings instead of slides off.
  • Dont let the garlic brown or the sauce will taste bitter and sharp instead of mellow and sweet.
  • Add the parmesan off the heat or on very low heat so it melts smoothly without clumping or turning grainy.
  • Taste the sauce before tossing the pasta because its much easier to adjust the spice or sweetness when its still in the pan.
03 -
  • Taste the sriracha before you add it because some brands are much hotter than others, and you can always add more but you cant take it back.
  • Use freshly grated parmesan instead of the pre shredded stuff because it melts smoother and tastes sharper.
  • Toss the pasta in the sauce over low heat for a minute so the noodles absorb the flavors instead of just wearing them on the surface.
  • If you want the dish spicier, add the red pepper flakes to the butter with the garlic so they bloom in the heat and infuse the whole sauce.
Go Back